Seasoning of timber is the drying of timbers moisture content to a level below 22% by several methods, including Air seasoning, kiln seasoning or a combined of both. Seasoning of timber allows wood to be used for practical purposes whether it be for shaping, constructional purposes, what ever the need for timber, it must be seasoned.
If you try to burn wood that was cut down that year, there will be some left over water in the wood that will make it harder to burn. So, the wood is seasoned, by being stored for a few years before being burned, to let the wood dry out.
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The two types of seasoning are the natural/air seosoning and the kiln seasoning
Air or Natural seasoning this process takes rather a long time,approximately one year for every 25 mm of timber thickness but it is effective. The floor of the shelter is rested on concrete or brick pillars, and the area underneath the floor is hard cored to discourage insects and fungi which would have detrimental effect on the timber being seasoning.The traditional method of seasoning timber was to stack it in air and let the heat of the atmosphere and the natural air movement around the stacked timber remove the moisture. The process has undergone a number of refinements over the years that have made it more efficient and reduced the quantity of wood that was damaged by drying too quickly near the ends in air seasoning.Moisture loss from the side of the wood is at about the right rate not to cause collapse of the cells, but near the ends of the wood, the moisture loss can prove to be too fast. Often the ends are wrapped or painted to slow the moisture loss from the end grain.
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Stage 1 - steam is ejected into wood at a low temperature to force moisture out. Stage 2 - steam is reduced and temperature is increased to dry the wood. Stage 3 - then there is a flow of hot almost dry air
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Camille Marie Sexton has written: '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'