Seasoning

Some of the advantages of wood seasoning plant are as mentioned under :

Why Seasoning Required?

  • Zero risk of fungal decay.
  • Reduction in weight
  • Increase in Strength Properties
  • Improved capacity to hold nail and screw
  • High gluing capacity
  • Reduction in moisture content by 8 - 15%.
  • Improved electrical and thermal insulation properties.
Green Wood in growing trees contains considerable quantities of water/ moisture. Most of this moisture has to be removed in order to obtain satisfactory performance from the wood in use. Freshly felled wood contains moisture roughly 100 percent based on the oven dry weight of wood. A well seasoned piece of wood should on other hand contain only 10 to 12 percent moisture. An important object of seasoning is to dry the timber to the equilibrium moisture content before use, so that gross dimensional changes through shrinkage, which inevitably occurs in green wood as it tends to attain equilibrium with the surrounding atmosphere, are eliminated.

How Seasoning is Done?

  • Zero risk of fungal decay.
  • Reduction in weight
  • Increase in Strength Properties
  • Improved capacity to hold nail and screw
  • High gluing capacity
  • Reduction in moisture content by 8 - 15%.
  • Improved electrical and thermal insulation properties.
The method and technology we use is "KILN", which happens to be the most energy intensive amongst wood processing operations claiming an estimated 50-70 percent of the total energy consumed in manufacturing wood products. The timber is stacked in the chamber. Then with Air blower heat exchanges in chamber at pressure. Timber is kept in chamber for 6 to 12 days as per its fiber property. These removes all possible unwanted moisture through fibers. The seasoning Kiln is a chamber equipped with arrangements for heating and dehumidifying the drying air to desired conditions of temperature and relative humidity and its circulation over the surfaces of timber stacked inside. Fans are used for faster circulation of air.

About Wood

  • Zero risk of fungal decay.
  • Reduction in weight
  • Increase in Strength Properties
  • Improved capacity to hold nail and screw
  • High gluing capacity
  • Reduction in moisture content by 8 - 15%.
  • Improved electrical and thermal insulation properties.
India is a tropical country and has more than 80 species of wood. Following are a few varieties of timbers commonly used for producing hand crafted wooden products: Pine (Abies Pindrow), Sheesham (Dalbergia Sissoo), Haldu (Adiva Cardifolia), Rubberwood (Hevea Brasiliensis), Kadam (Anthcephatus Chinensis), Kanju (Haloptelea lategrifoha), Gamari (Cmelina Arborea) and Mango (Mangeferia Indica). 'The use of mango and rubber woods is increasing as these are plantation woods, Moisture content in wood also plays a critical role in quality and finish of the product. Ideal moisture content of standard wood is 6 to 8%.

seasoning

Benefits of Seasoning

By seasoning timber, "Movement" in the component of the finished products, relative to the dimensions at the time of fabrication, is kept to a minimum. Thus seasoning is the first step towards realizing maximum attainable dimensional stability from any timber during use.

Considerable losses through cracking, splitting, warping etc, which are liable to occur while using green timber under inevitable exposure to surrounding uncontrolled climatic conditions, are avoided by carrying out proper seasoning under controlled drying conditions prior to use. This is of great importance in timber utilization in India where the climatic conditions vary considerably at different times during the year.

Seasoning protects timber against primary decay, fungal stain and attack by certain kinds of insects. The organisms, which cause decay and stain, generally can not thrive in timber with moisture content below 20 percent. Seasoned wood is less susceptible to decay than a green wood in indoor use.

Seasoned timber is lighter and hence the transport and handling are easy and the costs are reduced.

Seasoned timber is stronger than the green timber in most of the strength properties.

Finishing, coloring/painting & gluing is resulted better in seasoned & processed timber than in green wood.

The electrical and thermal insulation properties of wood are improved by seasoning.

Seasoning enables substantial long-term economy in utilization by minimizing replacement, besides rationalizing the utilization of our timber resources.

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