Search engine for discovering works of Art, research articles, and books related to Art and Culture
ShareThis
Javascript must be enabled to continue!

Influence of Temperature Fields on the Quality of Dried Wood Products

View through CrossRef
The reasons of white spots appearance in the middle of oak timber are determined. These white spots reduce the cost of the lamina made of oak timbers - the front covering of floorboards. It is proposed to intensify the drying process by using oscillating drying schedules to avoid this defect. A method for calculating the duration of such drying is proposed. This method includes the peculiarities of heating and cooling periods kinetics of oak timbers with 25 mm and 30 mm thickness. The inexpediency of using the oscillation of the drying agent parameters in the range of wood moisture content below 20% has been established. An adequate model for calculating wood temperature and air humidity during wood heating and cooling periods has been developed using heat and mass transfer criteria and experimentally determined oak wood moisture conductivity coefficient. Based on the results of theoretical and experimental studies oscillating drying schedules of different thickness oak timbers are offered. Tests of the proposed schedules in industrial conditions showed no discoloration of the central layers of European oak (Quercus robur) timbers. The drying process duration was reduced by 1.5–2.4 times and energy consumption were reduced by 1.53 times.
Title: Influence of Temperature Fields on the Quality of Dried Wood Products
Description:
The reasons of white spots appearance in the middle of oak timber are determined.
These white spots reduce the cost of the lamina made of oak timbers - the front covering of floorboards.
It is proposed to intensify the drying process by using oscillating drying schedules to avoid this defect.
A method for calculating the duration of such drying is proposed.
This method includes the peculiarities of heating and cooling periods kinetics of oak timbers with 25 mm and 30 mm thickness.
The inexpediency of using the oscillation of the drying agent parameters in the range of wood moisture content below 20% has been established.
An adequate model for calculating wood temperature and air humidity during wood heating and cooling periods has been developed using heat and mass transfer criteria and experimentally determined oak wood moisture conductivity coefficient.
Based on the results of theoretical and experimental studies oscillating drying schedules of different thickness oak timbers are offered.
Tests of the proposed schedules in industrial conditions showed no discoloration of the central layers of European oak (Quercus robur) timbers.
The drying process duration was reduced by 1.
5–2.
4 times and energy consumption were reduced by 1.
53 times.

Related Results

British Food Journal Volume 45 Issue 3 1943
British Food Journal Volume 45 Issue 3 1943
Scientists have often been accused of a desire to reduce the human diet to a pill or powder form “to be taken daily with water at meal times.” Whatever truth there might be in the ...
Characteristic Flavor Analysis of Inner Mongolia Air‐Dried Meat and the Impact of Vacuum Tumbling Curing on Flavor
Characteristic Flavor Analysis of Inner Mongolia Air‐Dried Meat and the Impact of Vacuum Tumbling Curing on Flavor
Air‐dried beef is a traditional specialty dried meat product that has a rich history in Inner Mongolia. In‐depth understanding of the characteristic flavor substances of air‐dried ...
Properties of Wood–Plastic Composites Manufactured from Two Different Wood Feedstocks: Wood Flour and Wood Pellets
Properties of Wood–Plastic Composites Manufactured from Two Different Wood Feedstocks: Wood Flour and Wood Pellets
Driven by the motive of minimizing the transportation costs of raw materials to manufacture wood–plastic composites (WPCs), Part I and the current Part II of this paper series expl...
Influence of different processing methods on quality and shelf life of dried shrimp
Influence of different processing methods on quality and shelf life of dried shrimp
Marine shrimp fishery contributes around 55% to the small shrimp production Sri Lanka. In addition to the targeted large shrimp for the export market, small shrimp are marketed loc...
DESIGNING SPRAY DRIED NANOEMULSION AS VACCINE ADJUVANT
DESIGNING SPRAY DRIED NANOEMULSION AS VACCINE ADJUVANT
In this study, oil in water nanoemulsion was prepared as an adjuvant by using high pressure homogenization technique. Various compositions of wheat germ oil alone or with Vitamin E...
The Evaluation and Suggestion for the Development of Dried Tangerine Peels Industry a Case Study of Xinhui
The Evaluation and Suggestion for the Development of Dried Tangerine Peels Industry a Case Study of Xinhui
n the market of dried tangerine peels, Xinhui dried tangerine peels industry, which is represented by Xinhui Dried Tangerine Peels Village (XDV)”, is the most representative among ...
Effect of temperature on drying kinetics, physico-chemical properties and antioxidant activity of cabinet dried whole jujubes
Effect of temperature on drying kinetics, physico-chemical properties and antioxidant activity of cabinet dried whole jujubes
The most effective method of preserving fruits is to produce dried ones, which extends their shelf life. The drying properties, physicochemical parameters, total phenolic compounds...
Oscillating drying of red oak wood blanks
Oscillating drying of red oak wood blanks
The reasons for the reduction in the price of the lamella made of oak wood have been determined. It is established that during the drying of oak wood at low temperatures there is a...

Back to Top