<![CDATA[This study is intended to find out the volumetric shrinkage from green to a certain moisture content due to drying process and the rate of shrinkage or swelling for each percent of Moisture Content Change (Rate of Dimensional Change = RDC) when the wood were used. Samples, from 8 species of woods, about 15 cm length, 10 cm width and 1.5 cm thickness, tangentially and radially, were produced from green boards or logs. Samples were randomly divided into 4 sets and dried at 30°C (room temperature), 55°C, 85°C and 105°C. All samples were then stored in a tight glass box, with relative humidity (RH) set at about 50%, until their weight were constant. Samples were then conditioned at room temperature. After all samples reached constant weight, then they were oven dried. At all stages of condition, the width of all samples were measured to the nearest 0.01 mm and weighted to the nearest 0.01 g. The last measurement and weighing were done after the samples were conditioned at room temperature after oven dried. Length and thickness were also measured at the green stage for volume calculation. Moisture content and shrinkage were calculated at all stages of conditions. RDC (shrinkage divided by MC) was also calculated for all samples. Result of the study showed that Teak has the highest dimensional stability, followed by Albizia. Kamper has the lowest dimension stability. In general, the highest the temperature used for drying, the highest the shrinkage. The RDC of all wood are not influenced by the drying temperature.]]>
Copyrights © 2004
