Unit 3

Timber and timber products

 Seasoning

Seasoning is
the reduction
of the moisture
content of
wood.
Seasoning is
also the
controlled
drying of
timber.
About 50% of
the weight of
newly-felled
tree is water
 Seasoning
Reasons for Seasoning:
Seasoning helps to save the wood from splitting.
Dry timber will not be attacked by fungi
Dry timber is less likely to be affected by shrinkage or
distortion
After seasoning, timber will be lighter, harder and
stronger.
Seasoning produces timber that is easier to work
with.
 Natural Seasoning
Also known as Air
Seasoning.
Planks of green
timber are laid
down on battens
and have a gap
between them to
allow air to
circulate. Stickers
or skids are the
small pieces of
wood that allow
the air to travel
between the
planks.
Takes 6 to 9
months to dry if
its hardwood
 Natural Seasoning
The stack should be:
-Covered to prevent rain
damage while the planks dry
out.
-On a clean dry site
-All planks of the same
species and similar sizes
should be kept in the one
stack
-The ends of the boards
should be protected from the
sun to prevent excessive
drying-out.
 Natural Seasoning

Advantages of Natural Seasoning

-No expensive equipment required
-Small labour cost once the stack is
made
-Not wasteful of energy
Disadvantages of Natural Seasoning
-Slow drying rate
-Large area of space required
-Dependant on the weather
-Rate of seasoning cannot be carefully
controlled
-Only seasons to upto 18% - 22%
(2) ARTIFICIAL SEASONING
(a) Kiln Seasoning,
(b) Chemical Seasoning,
(c) Electric Seasoning,

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(a) Kiln Seasoning:
In kiln seasoning
timber is placed in a
chamber with some
special heating
arrangement.
In this process one
thing should be kept
in mind that heating
system should be
under control, other
wise timber will crack
or wrap. The time
required for this
seasoning is 3 to 12
days. This is quick
process. 15
(b) Chemical Seasoning:
In chemical seasoning
carbon dioxide,
ammonium carbonate or
urea are used as agents for
seasoning, those are
applied in dry state, the
inter surface of timber
dries first than outer side.
This ensures uniform
seasoning. The time
required for this seasoning
is 30 to 40 days.
16
(c) Electric Seasoning:
In this method electric current is
passed through the timber logs. The
time required for this seasoning is 05
to 08 hours.

17
(3) 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.

18
 Kiln Seasoning
Advantages of Kiln Seasoning
-Quicker due to higher temperatures, ventilation and air circulation
-Provides greater degree of control during the drying process
-Allows more precise rates of drying
-Allows uniform circulation through the stack
-Control over moisture content and rate of drying can be achieved
-Artificial defects can be controlled

Disadvantages of Kiln Seasoning

-It is expensive
-Requires supervision by a skilled operator
-Is dependant on energy
 DECAY OF TIMBER
Causes for decay of timber:
alternate dry and wet condition
Bad stacking of timber
Fungi are responsible for developing disease
Improper seasoning
Defects caused by insects
Impacts during young age from natural force
Use of timber without removing its sap
Unseasoned timber