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PARCHMENT AGEING STUDY: NEW METHODS BASED ON THERMAL TRANSPORT AND SHRINKAGE ANALYSIS

Keywords: Parchment ageing , shrinkage temperature , thermal diffusivity , thermography

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Abstract:

The structure of the parchment and its preser vation statehave been studied by means of novel methods based on theanalysis of the heat diffusion and the shrinkage activity.Investigations have been performed on modern, inked andnon-inked, parchment artificially aged in different conditions,as well as on modern non-aged and historical parchmentsamples. By means of the infrared thermography, thethermal diffusivity D has been measured along differentdirections, perpendicular and parallel to the parchment leafplane respectively, in order to characterize its anisotropyand the way it depends on ageing. Thermografic investigationshave also enabled the analysis of extended microdamages induced in the parchment layered structure by thecombined effect of ink and ageing. Finally, quantitativeinformation on the degradation induced by artificially ageinghave been obtained by the analysis of the hydrothermalshrinkage activity of the parchment fibres by means of anew method based on light transmission measurements.

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