Download PDF by W. J. Kape: An Introduction to the Seasoning of Timber

By W. J. Kape

ISBN-10: 0080106358

ISBN-13: 9780080106359

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Extra resources for An Introduction to the Seasoning of Timber

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Thickness. c. In other words the weight of the wood before drying is 60,000 lb and 40,000 lb when air drying is completed. e. 20,000 lb, repre­ sents the weight of water to be evaporated. The drying capacity of the air within a stack of timber, under average conditions, is very low indeed at any given moment. In fact no more than one thousandth part of 1 per cent, so it is obvious that having evaporated this tiny amount, it must be replaced by fresh air, otherwise drying will cease. It is essential, therefore, not only to separate each board by means of sticks, but to ensure a steady air circulation through the stack.

Compartment kiln, which is the generally used type today. Basically, there were two distinct types, the progressive and compartment. Although there are still a few progressive kilns in use in various parts of the world, they are rapidly being replaced by the compartment kiln. The efficiency of the heating system of any kiln is increased by proper air circulation. As air velocity is increased, within reason that is, heating coils give off more heat. In general, it can be said that air 45 THE SEASONING OF TIMBER volume and air velocity are proportional to the drying rates of the species and thicknesses to be dried, and are at a minimum demand for low moisture content timber and slower drying.

There are several reasons for this. One is the fire risk where xylol is used, and it is necessary to stand the flask in sand when it is heated. Other chemicals of a non-inflammable nature can be used, but the apparatus has to be adapted for the purpose. Accuracy Essential It has long been the practice in the woodworking industry, and the timber trade too, to assess moisture contents of a pile of timber either in the kiln or yard, by averaging the amounts of moisture contained in several sample pieces.

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An Introduction to the Seasoning of Timber by W. J. Kape

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