INFLUENCE OF DRYING/CONDITIONING SCHEDULES ON STRESS DEVELOPMENT, RELIEF AND PRONG TEST

The prong test often displays ambiguous responses as shown in recent research. The objective of this paper was to learn how different drying/conditioning schedules influence the stress development/relief of lumber and therefore the prong response. During each drying/conditioning schedule, residual stress analysis was used to obtain stress levels, moisture content gradients and prong responses. The analysis of the data revealed the following: stress levels are strongly influenced by different schedules; in contrast, prong responses are only slightly influenced by different schedules. Stress levels are more effectively relieved by using a multiple- step increase of the equilibrium moisture content than a single-step increase. It is concluded that the schedule governs the final stress level. Even though differences in stress level are measurable by the slice test, the prong test does not reliably display these differences.     

PRONG TEST AND STRESS DEVELOPMENT DURING CONDITIONING IN RED OAK

ABSTRACT

Lumber must be conditioned to relieve transverse drying stresses. The standard prong test has been used for many decades to determine the conditioning time needed for complete stress relief. However, no work has been directed at the proper procedures or interpretation of this test. The purpose of this study was to obtain initial information on the factors influencing the prong test and stress development. The major factors studied were prong thickness and surface moisture content Data on stress distribution, moisture gradient, and prong response were obtained periodically throughout conditioning of red oak. Slicing, a residual strain release method, was used to obtain the stress distributions. The results demonstrated that the prong response is a function of prong thickness and stress distribution. Additionally, an explanation of how the stresses are altered was proposed. Further studies concerning conditioning schedules need to be performed before standard test procedures can be suggested.     

MODELLING OF STRESS DEVELOPMENT DURING DRYING AND RELIEF DURING STEAMING IN PINUS RADIATA LUMBER

ABSTRACT

A one-dimensional stress model was proposed for drying of radiata pine lumber, which has considered wood moisture shrinkage, instantaneous stress-strain relationships, mechano-sorptive creep, time-induced creep and temperature effects. In addition, wood hardening behaviour in the plastic region and differences between stress increase and decrease have been taken into account. The proposed Stress model can predict stress development and relief in a drying cycle once the required wood mechanical and Theological properties have been quantified.

Drying experiments were performed to dry Pinus radiata sap wood boards of 100×40×590 mm in a tunnel dryer. In the experiment, wood temperature, moisture content gradient and residual stress through board thickness were measured. The drying cycle included HT drying, cooling and final steam conditioning. The measured stress patterns were in agreement with the model predictions. However, more accurate calculations will be made once the detailed experimental data for radiata pine wood mechanical and rheological properties are available.     

THE INFLUENCE OF STORAGE/TRANSPORTATION CONDITIONS ON DRYING STRESSES AND THE PRONG TEST

From the time lumber is removed from the kiln to the time the remanufacturer uses it, it can be exposed to many different humidities With exposure to severe humidities, cupping in the final product can occur. This paper considers if humidity conditions during storage and transportation can significantly influence drying stresses and prong lest response. To determine the influence of exposure to different humidities, dried lumber was slowly equilibrated to 7,5% moisture content. It was than cut into blocks. The blocks were exposed to various humidity scenarios lo simulate actual storage and transportation conditions. Stress levels, moisture content and prong response were recorded. The analysis showed that stress level and prong response were strongly influenced by exposure to different humidities. The analysis also indicated that returning lumber to 7.5% equilibrium moisture content did not return the stress level or prong response to the original values. These combined results confirm that the prong test cannot be used as an indicator of how well the lumber has been dried or conditioned after it has been stored and transported. This makes seller/buyer disagreements difficult to resolve.     

THE INFLUENCE OF STORAGE/TRANSPORTATION CONDITIONS ON DRYING STRESSES AND THE PRONG TEST

ABSTRACT

From the time lumber is removed from the kiln to the time the remanufacturer uses it, it can be exposed to many different humidities With exposure to severe humidities, cupping in the final product can occur. This paper considers if humidity conditions during storage and transportation can significantly influence drying stresses and prong lest response. To determine the influence of exposure to different humidities, dried lumber was slowly equilibrated to 7,5% moisture content. It was than cut into blocks. The blocks were exposed to various humidity scenarios lo simulate actual storage and transportation conditions. Stress levels, moisture content and prong response were recorded. The analysis showed that stress level and prong response were strongly influenced by exposure to different humidities. The analysis also indicated that returning lumber to 7.5% equilibrium moisture content did not return the stress level or prong response to the original values. These combined results confirm that the prong test cannot be used as an indicator of how well the lumber has been dried or conditioned after it has been stored and transported. This makes seller/buyer disagreements difficult to resolve.     

MODELLING OF STRESS DEVELOPMENT DURING DRYING AND RELIEF DURING STEAMING IN PINUS RADIATA LUMBER

A one-dimensional stress model was proposed for drying of radiata pine lumber, which has considered wood moisture shrinkage, instantaneous stress-strain relationships, mechano-sorptive creep, time-induced creep and temperature effects. In addition, wood hardening behaviour in the plastic region and differences between stress increase and decrease have been taken into account. The proposed Stress model can predict stress development and relief in a drying cycle once the required wood mechanical and Theological properties have been quantified.

Drying experiments were performed to dry Pinus radiata sap wood boards of 100×40×590 mm in a tunnel dryer. In the experiment, wood temperature, moisture content gradient and residual stress through board thickness were measured. The drying cycle included HT drying, cooling and final steam conditioning. The measured stress patterns were in agreement with the model predictions. However, more accurate calculations will be made once the detailed experimental data for radiata pine wood mechanical and rheological properties are available.     

EFFECT OF CREEP AND MECHANO-SORPTIVE EFFECT ON STRESS DEVELOPMENT DURING DRYING

Constitutive equations to quantify wood deformation under combined mechanical loading and moisture content change (1] were coupled with the moisture distribution developed during drying to predict stress and strain in 50 by 190-mm Douglas-fir heartwood lumber.

Two combinations of temperature and relative humidity were used to dry the wood. The overall board shrinkage and the immediately released and set strains were measured as a function of time. Those strains were compared with analytic results, which showed good agreement.

The roles that four strain components played in the development of stress-both at board surface and center were compared for different drying conditions. The significance of creep and mechano-sorptive strain in relieving the stress was demonstrated by varying the model parameters.     

EFFECT OF CREEP AND MECHANO-SORPTIVE EFFECT ON STRESS DEVELOPMENT DURING DRYING

ABSTRACT

Constitutive equations to quantify wood deformation under combined mechanical loading and moisture content change (1] were coupled with the moisture distribution developed during drying to predict stress and strain in 50 by 190-mm Douglas-fir heartwood lumber.

Two combinations of temperature and relative humidity were used to dry the wood. The overall board shrinkage and the immediately released and set strains were measured as a function of time. Those strains were compared with analytic results, which showed good agreement.

The roles that four strain components played in the development of stress-both at board surface and center were compared for different drying conditions. The significance of creep and mechano-sorptive strain in relieving the stress was demonstrated by varying the model parameters.     

STUDIES ON STIFLING AND DRYING OF COCOONS FOR LONGER STORAGE

ABSTRACT

Long term storage of stifled cocoons is an important problem during unfavourable seasonal conditions. Cocoons could be stifled within 20 minutes by using steam al 90°C. The shade drying of steam stifled cocoons in thin layers reduced the moisture content from 228 per cent (db) to 3 1.7 per cent (db) within 10 days. By hot air conditioning method the cocoons could be stifled and dried simultaneously. Using hot air at 90°C the cocoons could be stifled within 10 minutes, and dried to the equilibrium moisture content within 2 hours. The cocoons stifled by the hot air conditioning method could be reeled even just after stifling.     

QUANTITATIVE ANALYSIS OF DRYING BEHAVIOUR OF FRUITS AND VEGETABLES

ABSTRACT

In this study, the drying characteristics of seven vegetables (garlic, potato, bean. ginger, leek, onion, and carrot) and five fruits (avocado, banana, sultana, kiwi fruit and apple) were studied under idealised ‘constant’ controlled drying conditions using an automatic thermogravimetric analyser. Drying-rate curves were constructed and quantified in a systematic way using the least-squares method. This allowed the drying behaviour of each product to be expressed in terms of three variables; gradient of the “constant rate” stage, gradient of the falling rate stage and critical moisture content (CMC)

The drying curves of fruits and vegetables were found to vary greatly indicating the nature of foodstuffs to have a strong effect on the drying kinetics. The gradient of the constant rate period was not truly constant but had an average gradient of 3.1 × 10^?4 per second with bean having the lowest gradient (1.9 × 10 ^?4/) and garlic having the highest gradient (5.3 × 10^?4/s). This was expected as bean had the highest moisture content (93% wet basis) and was able to feed the surface with sufficient water to maintain a near constant rate of evaporation

The falling-rate period ranged from 10 × 10^?4 per second with avocado and garlic having the lowest gradient while apple had the highest gradient of 30 × 10^?4 per second. The CMC for most of the fruits and vegetables studied was about 1 kg/kg dry mass. This means that, at the CMC, the mass of water was the same as the mass of dry matter but with a spread in values from 0.7 for a fruit like banana to 1.8 for avocado.     

QUANTITATIVE ANALYSIS OF DRYING BEHAVIOUR OF FRUITS AND VEGETABLES

In this study, the drying characteristics of seven vegetables (garlic, potato, bean. ginger, leek, onion, and carrot) and five fruits (avocado, banana, sultana, kiwi fruit and apple) were studied under idealised 'constant' controlled drying conditions using an automatic thermogravimetric analyser. Drying-rate curves were constructed and quantified in a systematic way using the least-squares method. This allowed the drying behaviour of each product to be expressed in terms of three variables; gradient of the “constant rate” stage, gradient of the falling rate stage and critical moisture content (CMC)

The drying curves of fruits and vegetables were found to vary greatly indicating the nature of foodstuffs to have a strong effect on the drying kinetics. The gradient of the constant rate period was not truly constant but had an average gradient of 3.1 × 10^-4 per second with bean having the lowest gradient (1.9 × 10 ^-4/) and garlic having the highest gradient (5.3 × 10^-4/s). This was expected as bean had the highest moisture content (93% wet basis) and was able to feed the surface with sufficient water to maintain a near constant rate of evaporation

The falling-rate period ranged from 10 × 10^-4 per second with avocado and garlic having the lowest gradient while apple had the highest gradient of 30 × 10^-4 per second. The CMC for most of the fruits and vegetables studied was about 1 kg/kg dry mass. This means that, at the CMC, the mass of water was the same as the mass of dry matter but with a spread in values from 0.7 for a fruit like banana to 1.8 for avocado.     

HANDBOOK OF INDUSTRIAL DRYING

Papermaking is a massive dehydration operation. Thermal removal of moisture which can not be removed mechanically is a key process stage in papermaking. It is well known that it is a highly energy intensive step. However, it is less readily recognized that it also influences some of the most important physical, optical or functional properties of the product. With the advent of new drying technologies- some already commercialized while some still at pilot or laboratory stage - it is increasingly important to devote attention to the interaction between the drying conditions and the final product quality as measured by generally accepted standard test results. Aside from the drying parameters one must also examine paper/pulp parameters in the hope of achieving in the long term some predictive capability as well as drying-quality effects. This bibliography is selective in coverage and is compiled to ease the task of the interested reader in locating appropriate references covering his/her areas of interest.. Some general observations are made on the basis of the literature cited.

important problem.This is influenced by the composition and characteristics of the coating colour and raw stock and also by the type and rate of drying.

The following selected bibliography covers the effect of drying on pulp, paper and paperboard properties. Some available literature on coated paper drying is also included. It is encouraging to note a trend towards considering the effect of drying on the product quality as an integral part of drying R&;D projects. Earlier, the drying work was confined to optimising only the heat and mass transfer parameters. It should be noted also that this bibliography includes a substantial number of publications which are not in english. The availability of their translations into english is not known to the authors.

It is noteworthy that an international symposium - The Helsinki Symposium on Alternate Drying Technologies will be held in Helsinki in June 1991 to discuss the competing new drying technologies from the papermakers viewpoint.     

EXPERIMENTAL INVESTIGATION ON FLOW AND DRYING CHARACTERISTICS OF A VERTICAL AND SEMI-CYCLIC COMBINED IMPINGING STREAMS DRYER

Abstract

Flow characteristics of a vertical and semi-cyclic combined impinging streams dryer(VSCIS) was investigated. Results show that centrifugation and gravity have obvious influences on pressure drop and on momentum commutation between gas and particles in impingement zones. The effects of various operating parameters on water removal from particles have been studied experimentally. It is found that initial hot air temperature Tin, μ and initial moisture content of particles X₀ play important roles on water removal from particles. Based on the experimental data, dimensionless correlations for flow and drying characteristics in the system were obtained. VSCIS has shown to be a good way to overcome the shortcomings of single configuration of either vertical or semi-cyclic impinging streams. It can take full advantages of both arrangement to remove more water from particles.     

不同试验方法对GFRP筋粘结强度的影响研究

基于拉拔和粱式试验，探讨了这两种试验方法对GFRP筋与不同种类混凝土(包括混凝土C30、掺纤维与不掺纤维的混凝土C50等)之间粘结强度的影响。研究表明，梁式试验的GFRP筋粘结强度稍低于拉拔试验的结果；混凝土强度等级以及是否掺加聚丙烯纤维对GFRP筋的粘结强度影响较小。     

COMBINED MICROWAVE AND SPOUTED BED DRYING OF DICED APPLES: EFFECT OF DRYING CONDITIONS ON DRYING KINETICS AND PRODUCT TEMPERATURE

ABSTRACT

The influence of microwave power (0 to 8.0 W/g, dry basis) and hot air temperature (25°C to 95 °C) on drying rate and product temperature of diced apples (from 31 % to 5% moisture content, dry basis) in a laboratory microwave and spouted-bed combined dryer was investigated. Product temperature initially increased sharply to a plateau about 12 to 15°C above the spouted bed air temperature at a microwave input power 6.4 W/g. This temperature remained almost constant thereafter. Uniform microwave heating was achieved as evidenced by uniform product color and product temperature. Drying rates increased with increasing spouted-bed air temperature or microwave power level, But higher microwave power caused more darkening of the product. Drying of the diced apples in the microwave and spouted bed drying system exhibited two falling rates periods. The influence of air temperature on effective moisture diffusivity followed an Arrhenius type equation. The activation energies were 23.7 kJ/mol and 26.7 kJ/mol for the first and second falling rate periods, respectively.     

COMBINED MICROWAVE AND SPOUTED BED DRYING OF DICED APPLES: EFFECT OF DRYING CONDITIONS ON DRYING KINETICS AND PRODUCT TEMPERATURE

The influence of microwave power (0 to 8.0 W/g, dry basis) and hot air temperature (25°C to 95 °C) on drying rate and product temperature of diced apples (from 31 % to 5% moisture content, dry basis) in a laboratory microwave and spouted-bed combined dryer was investigated. Product temperature initially increased sharply to a plateau about 12 to 15°C above the spouted bed air temperature at a microwave input power 6.4 W/g. This temperature remained almost constant thereafter. Uniform microwave heating was achieved as evidenced by uniform product color and product temperature. Drying rates increased with increasing spouted-bed air temperature or microwave power level, But higher microwave power caused more darkening of the product. Drying of the diced apples in the microwave and spouted bed drying system exhibited two falling rates periods. The influence of air temperature on effective moisture diffusivity followed an Arrhenius type equation. The activation energies were 23.7 kJ/mol and 26.7 kJ/mol for the first and second falling rate periods, respectively.     

MODELLING OF DESORPTION ISOTHERMS OF CHESTNUT: INFLUENCE OF TEMPERATURE AND EVALUATION OF ISOSTERIC HEATS

The desorption isotherms of chestnuts (Castanea sativa Mill) were determined at 278, 293, 303, 313, and 323K by a gravimetric technique. The range of water activity was from 0.08 at 0.91. The sorption isotherms were of the type II according to Brunauer's classification. The effect of the temperature shows a cross over of the desorption isotherms at water activity 0.6. The experimental data are fitted with several models (Oswin, Smith, Henderson, Halsey, and G.A.B.). Oswin and G.A.B. models gave the best fittings. Particularly, with G.A.B. model parameters some interesting information as monolayer moisture content, heat of sorption of the first and nth layer adsorbed and net isosteric heat were obtained.     

2D MODELLING OF DRYING OF POROUS MEDIA: INFLUENCE OF EDGE EFFECTS AT THE INTERFACE.

TThis paper is essentially devoted to the study of the interfacial coefficient problem and to a characterization of the falling rate period.By means of a 2D numerical simulation, it is shown that the falling rate period is characterized by strong humidity heterogeneities at the interface. These heterogeneities affect significantly the interfacial mass transfer coefficient to be used in the traditional ID approach of drying. In this paper. the heterogeneities are due to the coupling between external and internal transfer in a boundary layer flow leading edge region.0ther phenomena that may also cause the occurence of humidity heterogeneities at the interface are discussed.     

THERMAL ANALYSIS AND DRYING KINETICS OF OLIVE BAGASSE

ABSTRACT

The slow thermal decomposition of olive bagasse at temperatures ranging from 25 to 900° C, with particular stress on the moisture evaporation phenomena, is analyzed making use of thermogravimetry, derivative ihermogravimelry and differential scanning calorimetry. The results obtained demonstrate that Thermal Analysis techniques contribute for the characterization of iniernai moisture transfer processes. “ Drying curves” obtained from Thermal Analysis experiments were compared with thin-layer drying curves of olive bagasse at relatively high temperatures. The existence of a critical moisture content, which distinguishes two types of water liaisons, was demonstrated, and its value quantified at 17-18%.     

THE INFLUENCE OF DRYING MEDIUM,TEMPERATURE, AND TIME ON THE RELEASE OF MONOTERPENES DURING CONVECTIVE DRYING OF WOOD CHIPS

ABSTRACT

The release of volatile organic components (VOC) during the drying of wood chips was studied experimentally. The drying medium was hot dry air with a pressure of 1 bar and velocity of 1 m/s. Four different temperature levels of the drying medium, i.e., 120, 140, 160 and 180°C, and two different materials, Scots Pine and Norway Spruce, were investigated. It was found that the main components released consist of various types of monoterpenes, with α-pinene dominating in each of the two materials. The amount released is time-dependent, showing a maximum at shorter times. The release rate is more intensive at higher drying temperatures. The mass-balance for α-pinene was checked by comparing the amount present in the wood chip before and after drying with the amount obtained by integrating the release curve. A good agreement was obtained. Environmental Scanning Electron Microscope pictures were taken of both the spruce and pine chip in order to investigate differences in the wood structure before and after drying with air at 160°C. No obvious structural change could, however, be observed. The influence of the drying medium on the release rate of monoterpenes (air and superheated steam) was also studied. The results showed that the release rate was faster when drying with superheated steam.