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Visual and visuo-tactile preferences of Malagasy consumers for machined wood surfaces for furniture: acceptability thresholds for surface parameters

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Abstract

In wood machining operations, target surfaces are chosen to achieve technical functions (gluing, finishing), or aesthetic functions (raw wood, varnishing) in order to produce a surface which consumers will appreciate. Although the literature often refers to the optimization of cutting conditions to improve the surface quality, there is currently no specific criterion to define what good surface quality is. The purpose of this study was to investigate quantitative criteria related to consumer preferences and to find an acceptability threshold for each criterion in order to determine the best cutting conditions. To this end, 32 surfaces from Chrysophilum boivinianum (Sapotaceae) were machined in various cutting conditions which yielded surfaces ranging from very rough to smooth. The primary surface profile, roughness and waviness parameters, and machining defects (raised grain, torn grain, chip marks, cutting traces) were measured on each surface. Visual and visuo-tactile tests were then carried out with a panel of 174 consumers. The results show that touch allowed better appreciation of surface defects than a simple visual observation. Consumers like smooth surfaces without visible defects and less visible peaks of waviness. The acceptability thresholds of surface parameters correlated with consumer preferences were determined. The rotational speed and the feed speed affect the most the surface quality. To obtain good surface quality for consumers, the rotation speed should be greater than 5000 rpm, with a maximum feed rate per tooth of 0.5 mm, and a maximum average chip thickness of 0.18 mm. This knowledge will help industries to better optimize the cutting of wood.

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Acknowledgments

We owe special thanks to: the International Foundation for Science for funding the project; the French Embassy in Madagascar for granting a scholarship to perform wood machining in France and all persons who participated in the sensory analysis. The authors wish to thank MESA industry in Anosy Avaratra, Antananarivo, for providing the wood samples used in the study, and Dr. Vonimihaingo Ramaroson, head of the sensory analysis laboratory (LAS) in Ambatobe, Antananarivo.

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Authors and Affiliations

  1. IUT Génie Mécanique et Productique, Institut Clément Ader, 1 rue Lautréamont, BP 1624, 65016, Tarbes Cedex, France

    Miora Falimiarana Ramanakoto & Florent Eyma

  2. Département des Eaux et Forêts, Ecole Supérieure des Sciences Agronomiques, Université d’Antananarivo, BP 175, 101, Antananarivo, Madagascar

    Miora Falimiarana Ramanakoto, Anjy Nandrianina Andrianantenaina & Tahiana Ramananantoandro

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  1. Miora Falimiarana Ramanakoto
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  2. Anjy Nandrianina Andrianantenaina
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  3. Tahiana Ramananantoandro
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  4. Florent Eyma
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Correspondence to Miora Falimiarana Ramanakoto.

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Ramanakoto, M.F., Andrianantenaina, A.N., Ramananantoandro, T. et al. Visual and visuo-tactile preferences of Malagasy consumers for machined wood surfaces for furniture: acceptability thresholds for surface parameters. Eur. J. Wood Prod. 75, 825–837 (2017). https://doi.org/10.1007/s00107-016-1098-y

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