4. Conclusion
The aim of the present study is to gain a better understanding of the mechanical behaviour of small straw bales, and identify the levers that might improve their use as a building material. For this purpose, an experimental study was carried out. The behaviour of the straw bales is found to be different if the bale is loaded on its edge or laid flat. For low densities, the bales laid flat are clearly stiffer than on their edge. Around 90–110 kg/m3 , the stiffness is equivalent in both configurations. When laid flat and loaded in uniaxial compression, the shape of a bale under deformation is controlled by the string length: the perimeter of the bale remains constant. The density of straw bales laid flat is not the only key parameter and we should also take the wisp density as well as the bulk density into account. The key parameter is then the ratio of bulk density over straw bale density, which characterizes the overall compaction state and solid volume fraction of the wisps. The shape of the bales, more particularly their slenderness, will influence the stiffness of a load-bearing wall made of straw: a high aspect ratio gives a greater stiffness. By using the Cooper-Eaton model, a critical compaction state could be identified for which the applied pressure in the baler ensures sufficient stiffness of the produced bales. This critical state could be identified by the ratio of initial to bulk density ρo/ρbulk of 2.15. This value corresponds to a critical compaction state, for which the applied pressure in the baler ensures a proper stiffness of the bale. The interaction between the baling process, the mechanics of straw packing and bales needs to be investigated further, particularly by developing the approaches of Leblicq et al. [16] applied to individual stems and Nona et al. [17] who worked on straw packing compaction and relaxation. These approaches should allow us to determine the entire loading path of the straw, from the crop field to the wall, by studying its compressive and relaxation behaviour.