High-temperature drying of scots pine. A comparison between HT- and LT-drying

1995 ◽  
Vol 53 (1) ◽  
pp. 95-99 ◽  
Author(s):  
S. M. B. Sehlstedt-Persson
Keyword(s):  
High Temperature ◽  
Scots Pine ◽  
High Temperature Drying

Industrial Kiln Drying and its Effect on Microstructure, Impregnation and Properties of Scots Pine Timber Impregnated for Above Ground Use. Part 1. Effects of Initial, Final Dryings and Preservative on Impregnation and Timber Quality

Holzforschung ◽  
2002 ◽  
Vol 56 (4) ◽  
pp. 428-433 ◽  
Author(s):  
N. Terziev
Keyword(s):  
High Temperature ◽  
Moisture Content ◽  
Scots Pine ◽  
Mixed Model ◽  
Strong Relationship ◽  
Final Moisture Content ◽  
Sapwood Area ◽  
Timber Quality ◽  
Kiln Drying ◽  
High Temperature Drying

Summary Scots pine (Pinus sylvestris L.) planks were dried in industrial progressive, conventional batch and high temperature kilns. The quality of drying was assessed by measuring the final moisture content and its gradient, deformations, checks and internal stress of planks. The timber was rearranged in three charges and impregnated in an industrial autoclave with copper-based preservatives for above ground use (class AB):Kemwood ACQ 1900, Tanalith E and Wolmanit CX-8. The moisture content was determined after impregnation and the planks were divided into two charges; the first was dried in an industrial conventional batch kiln while the second was air dried. Assessment of the final product quality after kiln and air drying was carried out as after the initial drying. The penetration of preservatives was measured as well. The data were analysed by a statistical mixed model to ascertain the effects of drying and preservatives on the impregnation and timber quality. A strong relationship was found between the initial drying of Scots pine timber and its quality after impregnation and drying. The conventional batch and high temperature kiln drying ensured similar drying quality regarding the final moisture content and gradient, bow, twist and checks, but the high temperature drying provided significantly better (94.4%of the total sapwood area) penetration of the preservatives tested. It is suggested that changes in wood structure could be provoked during the high temperature drying, thus improving the subsequent impregnation and secondary drying. The progressive and conventional batch kiln drying led to similar penetration of the preservatives; the conventional batch kiln drying ensured significantly lower final moisture content, less twist and surface checks of the timber than the progressive kiln drying. Wolmanit CX-8 penetrated significantly better into the pine sapwood (96.3%) than Kemwood ACQ 1900 and Tanalith E (83.5 and 88.5%, respectively). The planks impregnated with Wolmanit CX-8 achieved the best quality regarding the final moisture content, its gradient and cup. The planks impregnated with Kemwood ACQ 1900 and Tanalith E showed similar quality regarding the penetration and some deformations after drying, but Kemwood ACQ 1900 impregnated planks had highest moisture content and gradient.

High temperature drying characteristics of crushed rice for animal feed

2014 ◽  
Vol 7 (3) ◽  
pp. 133-138 ◽  
Author(s):  
Fumina Tanaka ◽  
Kotaro Yamashita ◽  
Ai Tanaka ◽  
Fumihiko Tanaka ◽  
Daisuke Hamanaka ◽  
...  
Keyword(s):  
High Temperature ◽  
Animal Feed ◽  
Drying Characteristics ◽  
High Temperature Drying

scholarly journals Influence of high-temperature convective flow on viability of Scots pine needles (Pinus sylvestris L.)

2019 ◽  
Vol 31 (5) ◽  
pp. 1489-1497
Author(s):  
I. G. Gette ◽  
N. V. Pakharkova ◽  
I. V. Kosov ◽  
I. N. Bezkorovaynaya
Keyword(s):  
High Temperature ◽  
Pinus Sylvestris ◽  
Scots Pine ◽  
Convective Flow ◽  
Pine Needles ◽  
Scots Pine Needles

DRYINC RATES DURING HIGH TEMPERATURE DRYING OF YELLOW POPLAR

1988 ◽  
Vol 6 (1) ◽  
pp. 95-112 ◽  
Author(s):  
B.A. Adesanya ◽  
A.K. Nanda ◽  
John N. Beard
Keyword(s):  
High Temperature ◽  
Yellow Poplar ◽  
High Temperature Drying

Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature

2015 ◽  
Vol 6 (9) ◽  
pp. 2996-3005 ◽  
Author(s):  
Valérie Greffeuille ◽  
Agnès Marsset-Baglieri ◽  
Nicolas Molinari ◽  
Denis Cassan ◽  
Thibault Sutra ◽  
...  
Keyword(s):  
High Temperature ◽  
Faba Bean ◽  
Insulin Response ◽  
Textural Properties ◽  
High Temperature Drying ◽  
Very High

High temperature drying strengthens the textural properties of legume pasta, reduces appetite and digestive discomfort and does not affect glycemic and insulin indices.

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