Timber Seasoning

SEASONING

Removal of moisture from timber so as to be in equilibrium

with moisture in surrounding atmospheric conditions, where
timber is likely to be used, is called as seasoning.
Influence of Relative Humidity

Relative Humidity: the amount of moisture (water

vapour) in the air at a given temperature, compared with
the maximum amount of moisture the air could hold at
the same temperature

Wood will continue to shrink or grow (HYDROSCOPIC)
to reach equilibrium moisture content. This means that it
acclimatises to its surrounding environment. For example
if a piece of timber with a moisture content of 12% is
placed in a room with a moisture content of 20% the
moisture level in the timber will rise until it reaches 20%.
Timber Seasoning

When timber is first felled it is known as green timber

and has a very high moisture content approx 50%

Before it can be used it must be dried

If this process is not controlled properly defects can
occur that can ruin good timber

Aim of seasoning is to dry out the wood to a suitable
moisture content of 22% or less
Reasons for Seasoning

Seasoning is the controlled process of reducing the

moisture content (MC) of the timber so that it is suitable
for the environment and intended use.

Wood will dry naturally so seasoning helps us to control
the process and keep the timber more stable and more
useful.

Prevents splitting

Prevents a lot of fungal and insect attacks

It is less lightly to distort or warp later

After seasoning timber is easier to work with, because it
is lighter, harder and stronger.
PREPARING TIMBER FOR SEASONING

Girdling

Coating with thick layers of moisture proof substance
such as coal tar, bituminous paint,

paraffin wax.

Water seasoning
Types of Seasoning

Natural / Air Seasoning

Artificial
Forced air drying used of fans to
booster the circulation of air

Kiln-drying drying in a large airtight

structure, heated by steam pipes

Radio Frequency Dielectric Drying

using radio frequency dielectric heat
Types of Seasoning

The main types of timber seasoning are as under.

(1) Natural Seasoning
(2) Artificial Seasoning
(a) Forced air drying used of fans to booster the
circulation of air
(b) Kiln Seasoning - drying in a large airtight
structure, heated by steam pipes
(c) Radio Frequency Dielectric Drying using radio
frequency dielectric heat
(d) Chemical Seasoning,

(3) Water Seasoning

Air/Natural drying
Air-drying is the drying of timber by exposing it to the
air. The technique of air-drying consists mainly of making a
stack of sawn timber (with the layers of boards separated by
stickers) on raised foundations, in a clean, cool, dry and
shady place.

Rate of drying largely depends on climatic conditions, and on

the air movement (exposure to the wind). Generally this
type of seasoning requires few months to over a year, this is
very slow process.

Coating the ends of logs with oil or thick paint, improves

their quality upon drying.
Air/Natural drying

With this process the timber is roughly sawn to size
and stacked using spacers called stickers, with the
timber stacked in the open air.

Vertical spacing achieved by using timber battens
(25mm) of the same species. The piling sticks
should be spaced close enough to prevent bowing
(600 to 900 mm centres) This allows the free
movement of air.

The stack should be protected from the direct
influence of the elements.

The ends of the beams must be painted to prevent
splitting.
Air/Natural drying

Advantages
 No expensive equipment needed
 Small labour cost once stack is made
 Environmentally friendly- uses little energy

Disadvantages
 Slow drying rate
 Large area of space required for a lot of timber
 Only dries the timber to approximately 20% M.C. so
leaving it open to some insect and fungal attacks
while it is only suitable for outdoor joinery
Air/Natural drying

Kiln drying
The process of kiln drying consists basically of
introducing heat. This may be directly, using
natural gas and/or electricity or indirectly,
through steam-heated heat exchangers. In the
process, deliberate control of temperature,
relative humidity and air circulation is provided to
give conditions at various stages of drying the
timber to achieve effective drying.
Kiln drying

For this purpose, the timber is stacked in
chambers, called wood drying kilns, which are
fitted with equipment for manipulation and control
of the temperature and the relative humidity of the
drying air and its
circulation rate
through the timber
stack
 Kiln drying

There are two main types of kiln used in artificial seasoning
 Compartmental Kilns
 Progressive Kilns.

Both methods rely on the controlled environment to dry out the
timber and require the following factors:

Forced air circulation by using large fans, blowers, etc.

Heat of some form provided by piped steam.

Humidity control provided by steam jets.

The amount and duration of air, heat and humidity again
depends on species, size, quantity, etc. In general, the
atmosphere in the kiln at first will be cool and moist. The
temperature is gradually increased and the humidity reduced
until the required moisture content is achieved.
 Compartmental Kilns

This kiln is a single

enclose container or
building, etc.

The timber is stacked
same manner as air
seasoning

Whole stack is
seasoned using a
programme of
settings(temperature
and humidity) until the
whole stack is reduced
to the MC required.
 Progressive Kilns

A progressive kiln has the stack on trolleys that progressively
travel through a sequence of chambers.

Each chamber has varying atmospheres that change the MC of
the timber stack as it travels through.

Advantages of this system- has a continuous flow of seasoned
timber coming off line
Kiln drying

Advantages
 Quicker due to higher temperatures, ventilation and
air circulation
 Achieve a lower moisture content
 Defects associated with drying can be controlled
 Allows more precise rates of drying for various timber
species and thickness of boards

Disadvantages
 Is expensive
 Requires supervision by a skilled operator
 Uses a lot of energy
 Radio Frequency Dielectric Drying
(Electric seasoning)

In this method electric current is passed through the timber
logs. The time required for this seasoning is 05 to 08 hours.
Chemical Seasoning
In chemical seasoning carbon dioxide, ammonium
carbonate or urea are used as agents for seasoning,
those are applied in dry state, the inner surface of timber
dries first than outer side.

This ensures uniform seasoning. The time required for

this seasoning is 30 to 40 days.
Water Seasoning
In water seasoning, timber logs are kept immersed whole
in the flowing water. The sap present in timber is washed
away.

After that logs are taken out from water and are kept in
open air, so water present in timber would be dried by
air.

The time required for this type of seasoning is 2 to 4

weeks.
MOISTURE CONTENT IN LUMBER

Moisture Content A measure of the amount of
water in a piece of lumber.
 Finding the MC

A moisture meter is most commonly used
to establish the MC of a particular batch of
timber. These meters are usually attached to
two probes which send an electrical signal
through the wood. Water is a conductor of
electricity and therefore the more water
present the higher the conductivity and this
can be read from the display.

Another method of establishing the MC is to remove random samples

from the stack. Each of the samples are placed on a micro scales and
their weight recorded. The samples are then placed in an oven or
microwave until the moisture has evaporated. The samples are then
weighted again and their dry weight recorded. The %MC is obtained
by the formulae Wet weight dry weight X 100 = %MC
dry weight
Finding the MC

Find the percentage moisture content of the following

sample of wood given the following information;
Wet weight = 224g
Dry weight= 200g

Wet weight dry weight X 100 = %MC
dry weight

224 200 X 100 = %MC
200

24 X 100 = %MC
200

0.12 X 100 = %MC

MC = 12%
Moisture Content
(see defects in wood lecture)