Comparison on Bending Properties and Colors of Rattan Canes with Microwave and Steaming Softening Technology

The effect of different softening methods on modulus of elasticity (MOE) and chromatic parameters of three species rattan canes, including Calamus yunnanensis, Calamus nambaruensis var. xishuangbannaensis, and Plectocomia himalayana was studied with microwave and steaming heating methods. The results showed that the softening results of both two methods for three species rattan were good, the softening efficiency and softening results of microwave softening were better. The higher the heating medium temperature was, the shorter the heating time was, the heating time would be increased with lower temperature medium in order to achieve better softening results. Chromatic parameters of samples treated by microwave and steaming heating were changed, lightness ΔL*, saturation ΔC* and hue angle ΔAg* values decreased, total chromatic aberration ΔE* was increased and its range was about 16 to 27. There was no significant different between these two methods on chromatic parameters.