Wood quality of smoke-heated momi [Ables firma] wood
2005
Ishiguri, F. (Utsunomiya Univ. (Japan). Coll. of Agriculture) | Iizuka, K. | Yokota, S. | Yoshizawa, N.
Logs of momi (Abies firma) were smoke-heated for about 40 hours at a temperature inside the log of 80 deg C. After smoke heating, the following properties on wood quality were evaluated: moisture content chemical components, equilibrium moisture content (EMC), sapwood color, and static and impact bending properties. Average moisture content within a log was decreased by smoke heating. However, reduction of moisture content near the pith was unremarkable. Amounts of holocellulose were decreased by smoke heating, suggesting the occurrence of thermal deterioration or degradation of hemicellulose. EMC in smoke-heated woods showed apparently lower values compared to the control woods. Sapwood color became deeper by smoke heating. There were no differences in dynamic Young's modulus of logs between before and after smoke heating. Almost no reduction of static and impact bending properties due to smoke heating was found.
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