Investigation of the acoustic properties of a composite material developed from oyster mushroom (Pleurotus ostreatus) mycelium and agricultural waste
DOI:
https://doi.org/10.3846/da.2026.2315Language:
EnglishAbstract
During the study, biocomposites were produced using oyster mushroom (Pleurotus ostreatus) mycelium as a binder and agricultural byproducts (oat, wheat, and rye husks) as the substrate, and the sound absorption properties of these biocomposites were investigated. The obtained results revealed moderate acoustic absorption in the midtohigh frequency range. The composite made from coarse oat husks (flake length 1–2 cm) and fungal mycelium demonstrated the highest sound absorption at frequencies of 1250 Hz and 1600 Hz, with sound absorption coefficients of 0.33 and 0.34, respectively. The composite made from rye husks and mycelium showed the highest sound absorption at 1000 Hz and 1250 Hz, with sound absorption coefficients of 0.37 at both frequencies. The composite made from wheat husks and mycelium demonstrated the highest sound absorption at 1250 Hz and 1600 Hz, with sound absorption coefficients of 0.48 and 0.49, respectively. The composite made from fine oat husks (flake length 0.5–1 cm) and mycelium demonstrated the highest sound absorption at 1250 Hz and 1600 Hz, with sound absorption coefficients of 0.48 and 0.49, respectively.
Article in Lithuanian
Keywords:
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