Effects of Wood Flour and Curing Temperature on Some Properties of the Polyurethane Foam Core in a Wood-Based Sandwich Panel

The objectives of this study were to examine the chemical, physical, and mechanical properties polyurethane (PU) foam prepared with various wood flour contents curing temperatures for use as a core layer in wood-based sandwich panels. five alternative tested 2, 4, 6, 8, 10, 12%, 100, 120, 140, 160°C studied 10% content. results showed that cell size density PU increased at above 6%, which reduced compressive strength samples. It was also found content 100 caused decrease by 50%, compared cured under standard conditions (i.e., room temperature). SEM measurements show anisotropy increase diameter when increasing temperature from condition 140°C. Consequently, its specific value declined abruptly elevated temperatures, starting 100°C. These suggest cause degradation wood-filled foam, due effects on structure.