scholarly journals Effects of the Knife-Incising and Longitudinal Kerfing Treatment on High-Temperature Drying Characteristics of Red Pine Square Timber

2016 ◽  
Vol 44 (5) ◽  
pp. 677-684
Author(s):  
Chang-Jin Lee ◽  
Nam-Ho Lee ◽  
Seung-Won Oh
2014 ◽  
Vol 7 (3) ◽  
pp. 133-138 ◽  
Author(s):  
Fumina Tanaka ◽  
Kotaro Yamashita ◽  
Ai Tanaka ◽  
Fumihiko Tanaka ◽  
Daisuke Hamanaka ◽  
...  

2013 ◽  
Vol 41 (3) ◽  
pp. 221-233 ◽  
Author(s):  
Chang-Jin Lee ◽  
Nam-Ho Lee ◽  
Chang-Deuk Eom ◽  
Ik-Hyun Shin ◽  
Moon-Jae Park ◽  
...  

BioResources ◽  
2021 ◽  
Vol 16 (4) ◽  
pp. 8184-8196
Author(s):  
Chang Jin Lee ◽  
Chang-Deuk Eom

Effects of knife-incising and longitudinal kerfing pretreatments were analyzed relative to the high-temperature drying of red pine and pitch pine timbers with cross-sections less than 15 cm. Specimens were prepared as round and square timbers with thicknesses of 9, 12, and 15 cm. They were divided into four groups: control, longitudinal kerf, knife-incised, and a combination of knife-incised and longitudinal kerf. Some results from this study, such as commercial availability and application methods of drying schedules, have immense commercial importance. The incising and kerfing treatment can be used not only to improve drying quality but also as a tool for deriving an optimal drying schedule. The kerfing treatment noticeably reduced the surface checks in square timber. However, the incising treatment caused a phenomenon in which the incisions connect to each other and develop into surface checks. The wood characteristics, such as species, type, thickness, and initial MC, had more influence on determining the drying defects than the pretreatments. For the commercial use of the drying schedule used in this study, it can be useful to determine the appropriate drying time in the third step according to the species, thickness, and shape.


1988 ◽  
Vol 6 (1) ◽  
pp. 95-112 ◽  
Author(s):  
B.A. Adesanya ◽  
A.K. Nanda ◽  
John N. Beard

2015 ◽  
Vol 6 (9) ◽  
pp. 2996-3005 ◽  
Author(s):  
Valérie Greffeuille ◽  
Agnès Marsset-Baglieri ◽  
Nicolas Molinari ◽  
Denis Cassan ◽  
Thibault Sutra ◽  
...  

High temperature drying strengthens the textural properties of legume pasta, reduces appetite and digestive discomfort and does not affect glycemic and insulin indices.


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