The use of chestnut wood (Castanea sativa Mill.) is highly relevant in Central
Italy, as it is one of the most important and abundant broad-leaf species in this
geographical area. The comprehension of the modifications induced by thermal
treatment is of crucial importance to define the optimal temperature that could
improve the mechanical and physical properties without affecting significantly the
visual appearance. In this paper a careful and complete investigation on the effect
of thermal treatment on chestnut wood (Castanea sativa Mill.) is reported. The
aim of this study is addressed to understand the chemical-physical modifications
occurred on the surface of wood samples, as a consequence of heating, in order to
choose the most suitable temperature of treatment, also in the view of applying a
possible coating. No such complete and homogeneous study on chestnut wood
was found in the literature, so this paper contributes to add relevant scientific and
technological information on it. Samples of chestnut were thermally treated 6
hours in a conventional oven at 140°C, 170°C and 200°C. Surface properties of
heated wood, in comparison with untreated, were evaluated through the
measurements of: roughness, colour, Vickers and Brinell hardness, surface profile
and contact angle. The behaviour of earlywood and latewood was evaluated by
studying separately the effect of heating on contact angle and surface micro-
-hardness. Fourier transform infrared spectroscopy was also used to evaluate the
chemical modification of wood components due to thermal treatment. Heating at
140°C has little influence on wood characteristics whereas 200°C has a great
impact on colour, mechanical properties and hydrophobicity behaviour. The intermediate temperature, i.e. 170°C, seems to give the best results in term of
improved mechanical properties and also aesthetical appearance of wood
surfaces.
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