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Relevant bibliographies by topics / Wood seasoning

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Academic literature on the topic 'Wood seasoning'

Author: Grafiati

Published: 4 June 2021

Last updated: 21 February 2023

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Journal articles on the topic "Wood seasoning"

1

Zahid, D. M., and A. Majeed. "Extent of dimensional changes during staggered seasoning in Pakistan-grown eucalyptus wood." Australian Journal of Experimental Agriculture 45, no. 1 (2005): 121. http://dx.doi.org/10.1071/ea03094.

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Eucalyptus is an exotic species that has been grown in Pakistan for over 2 decades. It is fast growing and an alternative to indigenous hardwood species, but growers are facing problems regarding maximum utilisation, predominantly due to seasoning defects. Attempts are being made to assess the extent of dimensional changes during seasoning so that appropriate procedures can be developed and applied to reduce defects occurring during this time. Specimens were taken from farm grown eucalyptus wood at the Postgraduate Agricultural Research Station. Seasoning was applied in 2 stages. Changes in wo

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2

Galkin, V. P., G. N. Kuryshov, A. A. Kosarin, S. A. Moiseev, and D. I. Deyanov. "Large sized wood and timber seasoning." FORESTRY BULLETIN 24, no. 137 (2020): 51–56. http://dx.doi.org/10.18698/2542-1468-2020-2-51-56.

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3

Sattar, M. A. "Thermal performance of a solar heated wood seasoning skin." Holz als Roh- und Werkstoff 53, no. 1 (1995): 43–47. http://dx.doi.org/10.1007/bf02716385.

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4

Alam, Rabiul, Azharul Islam, S. M. Feroz, et al. "Drying Schedule and Effect of Seasoning on Physical and Mechanical Properties of Three Available Timber Species in Bangladesh." Global Journal Of Botanical Science 4, no. 2 (2022): 59–66. http://dx.doi.org/10.12974/2311-858x.2016.4.2.3.

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Drying schedules for seasoning of Gmelina arborea (Gamar), Swietenia macrophylla (Mahagony) and Mangifera indica (Mango) timber with minimum drying defects were developed. The effects of the drying on physical and mechanical properties of timber of these species were studied. New drying schedules for these three species were compared with an accelerated drying schedule. Physical properties i.e., density, water absorption and thickness swelling, as well as mechanical properties i.e., modulus of elasticity (MOE), modulus of rupture (MOR) of the wood of these species seasoned by new drying schedu

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Gutiérrez, Ana, José C. del Ŕio, Francisco J. González-Vila, and Javier Romero. "Variation in the Composition of Wood Extractives from Eucalyptus Globulus During Seasoning." Journal of Wood Chemistry and Technology 18, no. 4 (1998): 439–46. http://dx.doi.org/10.1080/02773819809349591.

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6

Meguro, Sadatoshi, Etsuko Ishii, and Shinsaku Kawachi. "Cultivation of shiitake in sugi wood meal II: effects of seasoning treatment for wood meal on mycelial growth." Journal of Wood Science 48, no. 6 (2002): 516–20. http://dx.doi.org/10.1007/bf00766649.

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7

Fernández de Simón, Brígida, Estrella Cadahía, Elvira Conde, and María Concepción García-Vallejo. "Evolution of Phenolic Compounds of Spanish Oak Wood during Natural Seasoning. First Results." Journal of Agricultural and Food Chemistry 47, no. 4 (1999): 1687–94. http://dx.doi.org/10.1021/jf9805855.

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Rocheleau, M. J., B. B. Sitholé, L. H. Allen, and Y. Noël. "Fungal Treatment of Aspen for Wood Resin Reduction: Effect on Aged Aspen Wood Chips at Room Temperature and at 5°C." Holzforschung 53, no. 1 (1999): 16–20. http://dx.doi.org/10.1515/hf.1999.003.

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Summary A laboratory evaluation was conducted to study the effectiveness of a biotreatment for deresinating wood chips from aged aspen. This treatment involves inoculating chips with a fungal inoculum, Cartapip 97® that feeds on wood resin components. This study demonstrated that, at room temperature and at 5°C, Cartapip can colonize chips from aged aspen despite the lower extractives content of the wood. Fungal treatment resulted in an additional 8% removal of wood resin in treated chips than in untreated chips after 3 weeks of seasoning. Analysis of the extractives by gas chromatography show

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9

Obataya, Eiichi, Nanami Zeniya, and Kaoru Endo-Ujiie. "Effects of seasoning on the vibrational properties of wood for the soundboards of string instruments." Journal of the Acoustical Society of America 147, no. 2 (2020): 998–1005. http://dx.doi.org/10.1121/10.0000723.

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10

Olayanu, Clement M., Ayodeji O. Omole, Segun M. Adeyemo, Adelodun R. Majekobaje, and Olusola S. Areo. "Evaluation of Selected Physical Properties of Blighia sapida K. Koenig Wood." European Journal of Agriculture and Food Sciences 4, no. 2 (2022): 58–66. http://dx.doi.org/10.24018/ejfood.2022.4.2.477.

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Blighia sapida, a Lesser-Used Species is being processed into sawn timber to meet the demand for wood. The knowledge of its wood quality would enhance its effective utilization. However, there is little information known on the physical properties of this species that could enhance its acceptability and optimum utilization. This, therefore, necessitate the need to investigate the physical properties of this wood species. Three standing trees of B. sapida were purposively felled for this study. Billets of 500 mm were obtained from the wood disc at the base, middle, and top of the tree. Ea

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Dissertations / Theses on the topic "Wood seasoning"

1

Tullberg, Tobias Eric. "Development of the composition of oak wood during seasoning and its impact on wine." Master's thesis, ISA-UL, 2015. http://hdl.handle.net/10400.5/12210.

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Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL<br>The purpose of this study was to investigate the effect of the natural seasoning of oak wood on the chemical composition of the oak and the following potential impact it has on the wine. In this study two experimental plans were carried out. The first with objective to evaluate the impact of the time of seasoning on the chemical composition of the wood and the second was carried out to study the effect of the time of seasoning on the sensory aspects of the wine. A significant difference between the composition of fresh

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2

Haque, M. Nawshadul. "Modelling of Solar Kilns and The Development of An Optimised Schedule for Drying Hardwood Timber." Thesis, The University of Sydney, 2002. http://hdl.handle.net/2123/813.

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This research examines the drying of hardwood timber with particular reference to seasoning blackbutt (Eucalyptus pilularis) in a solar kiln. The aims of this research were to develop an optimised drying schedule for drying blackbutt and to develop and validate a mathematical model for a solar kiln. In the first stage of this study, the cross-grain physical and mechanical properties were determined for blackbutt timber so that an optimised schedule (based on drying within a limiting strain envelope) can be developed using model predictive control techniques for drying 43 mm thick (green) blac

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3

Haque, M. Nawshadul. "Modelling of Solar Kilns and The Development of An Optimised Schedule for Drying Hardwood Timber." University of Sydney. Chemical Engineering, 2002. http://hdl.handle.net/2123/813.

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This research examines the drying of hardwood timber with particular reference to seasoning blackbutt (Eucalyptus pilularis) in a solar kiln. The aims of this research were to develop an optimised drying schedule for drying blackbutt and to develop and validate a mathematical model for a solar kiln. In the first stage of this study, the cross-grain physical and mechanical properties were determined for blackbutt timber so that an optimised schedule (based on drying within a limiting strain envelope) can be developed using model predictive control techniques for drying 43 mm thick (green) blac

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4

Le, Floch Alexandra. "Les polysaccharides et les ellagitanins du bois de chêne : influence sur la qualité sensorielle des vins." Thesis, Bordeaux, 2015. http://www.theses.fr/2015BORD0369/document.

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Il est généralement admis que la qualité des vins et des eaux de vie dépend de leur vieillissement au contact du bois de chêne. La sélection du bois de chêne et sa maturation constituent des étapes essentielles dans la fabrication de barriques. Compte tenu des nombreux facteurs impliqués dans le choix de la matière première et dans la phase de séchage naturel du bois de chêne, il est très complexe de déterminer l’impact de la durée de séchage et l’incidence des facteurs de sélection combinés. Nous avons pu mettre en œuvre un plan d’essai qui nous a permis d’étudier l’évolution de la compositio

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5

Sexton, Camille Marie. "The development and use of breaking radius and impact bending tests for measuring wood strength loss caused by basidiomycetes isolated from air-seasoning Douglas-fir /." 1988. http://hdl.handle.net/1957/13783.

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Books on the topic "Wood seasoning"

1

The conversion & seasoning of wood. Stobart, 1988.

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The conversion and seasoning of wood. Linden Pub., 1989.

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3

H, Brown W. The conversion and seasoning of wood. Linden Pub., 1995.

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4

Przybylowicz, Paul. Establishment of Poria carbonica in wood and colonization by basidiomycetes of Douglas-fir utility poles during air seasoning. 1985.

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5

Sexton, Camille Marie. The development and use of breaking radius and impact bending tests for measuring wood strength loss caused by basidiomycetes isolated from air-seasoning Douglas-fir. 1988.

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6

Celebrate the Seasons: Seasoning Your Child's Life with God's Word. Outskirts Press, 2017.

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7

Chef, Giuseppe Giovenco. Pizza Maker Pro: The Complete Guide to Becoming a Professional Pizza Maker in Record Time. It Includes the Method and the Recipe to Prepare the High Digestibility Dough, Tips and Recipes for Seasonings and Instructions for Using and Managing the Wood Oven. Independently Published, 2019.

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Book chapters on the topic "Wood seasoning"

1

Desch, H. E., and J. M. Dinwoodie. "Seasoning of Wood." In Timber Structure, Properties, Conversion and Use. Macmillan Education UK, 1996. http://dx.doi.org/10.1007/978-1-349-13427-4_13.

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2

Chauhan, Shakti Singh. "Basics of Wood Drying/Seasoning." In Science of Wood Degradation and its Protection. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-8797-6_15.

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3

Stellmacher, Glen. "The Timber Seasoning Shelter at Hooke Park." In Advancing Wood Architecture. Routledge, 2016. http://dx.doi.org/10.4324/9781315678825-12.

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4

"5414 seasoning [n] of wood." In Encyclopedic Dictionary of Landscape and Urban Planning. Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-540-76435-9_12395.

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Javed, Mavra, Waqas Ahmed, Rehan Mian, and Abdul Momin Rizwan Ahmad. "Garlic as a Potential Nominee in Functional Food Industry." In Herbs and Spices - New Processing Technologies. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99819.

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Functional and nutraceuticals products provide a bigger prospect to one’s health by permitting health costs and supporting economic growth in lower and middle developed countries. Because of this reason, mostly diversion of people is going towards functional food and these Phyto-based foods are turning out to be popular universal in the red to the number of statements from researchers for their therapeutic applications. Garlic is one of the ancient vegetables that is used worldwide in different aspects which includes seasoning, culinary purposes, flavoring, and medical purposes. The consumption of garlic word wide increases due to its convenience, tackiness, health benefits, and low side effects. Garlic has been utilized for thousands of years because of its rich active components, phytochemicals, and other Sulfur containing components. It has so much rich history to contribute to the food industry. It has been used as a food stabilizer to prevent the development of pathogens to the prevention of many diseases. The claimed vigor reimbursements of garlic are abundant, including, anticarcinogenic, antibiotic, anti-hypertensive, and cholesterol-lowering properties, the risk of cardiovascular disease lowering the effects of hypolipidemic, antithrombotic, anti-diabetic, antioxidant, antimicrobial, immunomodulatory, antimutagenic, and prebiotic activities. The present attempt of the chapter is to explore garlic history along with its active component’s involvement in the prevention of diseases and threats.

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