Academic literature on the topic 'Wood seasoning'

Eucalyptus is an exotic species that has been grown in Pakistan for over 2 decades. It is fast growing and an alternative to indigenous hardwood species, but growers are facing problems regarding maximum utilisation, predominantly due to seasoning defects. Attempts are being made to assess the extent of dimensional changes during seasoning so that appropriate procedures can be developed and applied to reduce defects occurring during this time. Specimens were taken from farm grown eucalyptus wood at the Postgraduate Agricultural Research Station. Seasoning was applied in 2 stages. Changes in wood dimension measured were shrinkage (longitudinal, radial, tangential and volumetric) and warping (bending and twisting). From this study it can be concluded that intermediate sized samples that were symmetrically sawn were more stable than smaller samples sawn unevenly. The data indicated that specimens neither too large nor too small could be favoured for seasoning. Two-step seasoning is preferred over 1-step seasoning, and sawing of wood with rectangular specimens (boards) cut with the wide face radial relative to the growth rings is ideal, even though boards with lesser width were recovered. This is because internal stresses are disposed off symmetrically and counter balance each other, which reduces defects. Seasoning efficiency of these logs was enhanced and the stresses were set due to wood plasticity. Further degradation was unlikely when wood was re-sawn after partial seasoning.

Drying schedules for seasoning of Gmelina arborea (Gamar), Swietenia macrophylla (Mahagony) and Mangifera indica (Mango) timber with minimum drying defects were developed. The effects of the drying on physical and mechanical properties of timber of these species were studied. New drying schedules for these three species were compared with an accelerated drying schedule. Physical properties i.e., density, water absorption and thickness swelling, as well as mechanical properties i.e., modulus of elasticity (MOE), modulus of rupture (MOR) of the wood of these species seasoned by new drying schedules and accelerated drying schedule were tested. Lower water absorption and thickness swelling were found for G. arborea, S. macrophylla and M. indica wood dried with new drying schedules of A, B and C respectively. MOE and MOR of wood of G. arborea, S. macrophylla and M. indica were significantly higher when seasoned with new drying schedules compared to those of green wood, and seasoned with accelerated drying schedule. Though seasoning was slower by using new drying schedules compared to accelerated drying schedule, the former resulted in no drying defects.

Summary A laboratory evaluation was conducted to study the effectiveness of a biotreatment for deresinating wood chips from aged aspen. This treatment involves inoculating chips with a fungal inoculum, Cartapip 97® that feeds on wood resin components. This study demonstrated that, at room temperature and at 5°C, Cartapip can colonize chips from aged aspen despite the lower extractives content of the wood. Fungal treatment resulted in an additional 8% removal of wood resin in treated chips than in untreated chips after 3 weeks of seasoning. Analysis of the extractives by gas chromatography showed a significant reduction of steryl esters (25%), which are troublesome non-saponifiable wood resin components often found in aspen pitch deposits. The fungal treated chips were brighter than the untreated chips because the fungus prevented colonization of the chips by staining fungi. These results imply that fungal treatment of aspen chip piles in the winter will reduce the amount of wood resin in the chips and maintain their brightness. Such treatment will help alleviate pitch deposition problems attributable to aspen wax and reduce bleaching costs.

Blighia sapida, a Lesser-Used Species is being processed into sawn timber to meet the demand for wood. The knowledge of its wood quality would enhance its effective utilization. However, there is little information known on the physical properties of this species that could enhance its acceptability and optimum utilization. This, therefore, necessitate the need to investigate the physical properties of this wood species. Three standing trees of B. sapida were purposively felled for this study. Billets of 500 mm were obtained from the wood disc at the base, middle, and top of the tree. Each wood disc was partitioned into three; innerwood, middlewood, and outerwood following specified international standards for the physical properties test (wood colour, proportion of sapwood and heartwood, bark thickness, density, moisture content, and volumetric shrinkage). B. sapida wood density with a mean value of 709.78±8.88 kg/m3, ranged from (571.59±13.45 to 854.81±7.08 kg/m3. Moisture content percentage of average value 70.62±1.23%, ranged from 53.84±1.40 to 89.00±2.75%. Volumetric shrinkage of average value 15.24±0.25%, range from 13.38±0.66 to 16.89±0.83%. The range of B. sapida wood density value of the study falls within the range that could be categorized as medium density wood of medium construction strength properties. The 1:1.5% tangential–radial shrinkage observed in this study was low, an indicator of a low risk of deformation while seasoning the wood, as the ratios of tangential-radial shrinkage that is high are those over 2.2%.

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
The purpose of this study was to investigate the effect of the natural seasoning of oak wood on the chemical composition of the oak and the following potential impact it has on the wine. In this study two experimental plans were carried out. The first with objective to evaluate the impact of the time of seasoning on the chemical composition of the wood and the second was carried out to study the effect of the time of seasoning on the sensory aspects of the wine. A significant difference between the composition of fresh wood and seasoned wood was generally observed, however no significant difference was observed due to the time of seasoning after 18 months. Sensory analysis in form of triangular tests showed the same trend, leading to the questioning of the benefits of prolonged seasoning of oak wood

This research examines the drying of hardwood timber with particular reference to seasoning blackbutt (Eucalyptus pilularis) in a solar kiln. The aims of this research were to develop an optimised drying schedule for drying blackbutt and to develop and validate a mathematical model for a solar kiln. In the first stage of this study, the cross-grain physical and mechanical properties were determined for blackbutt timber so that an optimised schedule (based on drying within a limiting strain envelope) can be developed using model predictive control techniques for drying 43 mm thick (green) blackbutt timber boards in solar kilns. This optimised schedule has been developed and tested in the laboratory. The drying time was 10% shorter for this schedule than the original schedule, compared with an expected reduction in drying time of 14% (relative to the original schedule). Overall the quality was slightly better and the drying time was shorter for the optimised schedule compared with the original schedule. A complete solar kiln model has been developed and validated based on comparisons between the predicted and the measured internal air temperatures, relative humidities and timber moisture contents. The maximum difference between the actual and predicted moisture contents was 0.05 kg/kg. The agreement between the predicted and measured temperatures of the internal air is reasonable, and both the predictions and measurements have a similar cyclical pattern. The generally good agreement between the model prediction of the final moisture content and its measurement may be due to the careful measurement of the boundary conditions such as the solar energy input. The key uncertainties were identified as the heat exchanger output, the measurement of the initial moisture content, the amount of accumulation of condensate on the floor, and the estimation of sky temperature. The significant uncertainty (18%) in the estimation of the initial moisture content is a key reason for the mismatch between the model prediction and the measurements. In terms of operating variables, the energy release rate from the heat exchanger had the greatest effect on the simulated performance, followed by the water spray and venting rates. The simulation suggested that a material with a lower transmissivity to thermal radiation may effectively lower radiation losses, improving the kiln performance, so such materials for glazing is a high priority.

This research examines the drying of hardwood timber with particular reference to seasoning blackbutt (Eucalyptus pilularis) in a solar kiln. The aims of this research were to develop an optimised drying schedule for drying blackbutt and to develop and validate a mathematical model for a solar kiln. In the first stage of this study, the cross-grain physical and mechanical properties were determined for blackbutt timber so that an optimised schedule (based on drying within a limiting strain envelope) can be developed using model predictive control techniques for drying 43 mm thick (green) blackbutt timber boards in solar kilns. This optimised schedule has been developed and tested in the laboratory. The drying time was 10% shorter for this schedule than the original schedule, compared with an expected reduction in drying time of 14% (relative to the original schedule). Overall the quality was slightly better and the drying time was shorter for the optimised schedule compared with the original schedule. A complete solar kiln model has been developed and validated based on comparisons between the predicted and the measured internal air temperatures, relative humidities and timber moisture contents. The maximum difference between the actual and predicted moisture contents was 0.05 kg/kg. The agreement between the predicted and measured temperatures of the internal air is reasonable, and both the predictions and measurements have a similar cyclical pattern. The generally good agreement between the model prediction of the final moisture content and its measurement may be due to the careful measurement of the boundary conditions such as the solar energy input. The key uncertainties were identified as the heat exchanger output, the measurement of the initial moisture content, the amount of accumulation of condensate on the floor, and the estimation of sky temperature. The significant uncertainty (18%) in the estimation of the initial moisture content is a key reason for the mismatch between the model prediction and the measurements. In terms of operating variables, the energy release rate from the heat exchanger had the greatest effect on the simulated performance, followed by the water spray and venting rates. The simulation suggested that a material with a lower transmissivity to thermal radiation may effectively lower radiation losses, improving the kiln performance, so such materials for glazing is a high priority.

Il est généralement admis que la qualité des vins et des eaux de vie dépend de leur vieillissement au contact du bois de chêne. La sélection du bois de chêne et sa maturation constituent des étapes essentielles dans la fabrication de barriques. Compte tenu des nombreux facteurs impliqués dans le choix de la matière première et dans la phase de séchage naturel du bois de chêne, il est très complexe de déterminer l’impact de la durée de séchage et l’incidence des facteurs de sélection combinés. Nous avons pu mettre en œuvre un plan d’essai qui nous a permis d’étudier l’évolution de la composition chimique du bois de chêne pour quatre stades de séchage : bois frais, 12 mois, 18 mois et 24 mois. Pour ce plan d’essai, l’échantillonnage a été réalisé en prenant en compte trois facteurs de sélection d’intérêt en tonnellerie : l’âge du bois, le type de grain et la classe d’Indice Polyphénolique mesurée par Oakscan®. En plus de la partie extractible (~10%), trois polymères constituent la majeure partie (~90%) du bois de chêne : la cellulose, les hémicelluloses et les lignines. Ces composés sont susceptibles de subir des hydrolyses ou des réactions chimiques au cours des différents processus de tonnellerie et notamment lors de la chauffe, libérant ainsi des composés aromatiques ou certains précurseurs aromatiques ayant un véritable intérêt sensoriel pour le vin vieilli en fût ou en contact avec du bois de chêne. Aucune étude n’a, à ce jour, montré un lien entre les proportions de ces composés dans le bois de chêne et l’impact au niveau chimique et organoleptique dans des vins élevés au contact de bois de chêne. Nous avons pu montrer que leurs proportions évoluent de façon significative au cours du séchage du bois de chêne et nos résultats soulignent l’incidence des différents facteurs de sélection. Respectivement, les proportions en composés extractibles, lignines, hémicelluloses et cellulose apparaissent majoritaires aux stades bois frais, 12 mois, 18 mois et 24 mois de séchage. La mise en place d’un plan d’essai sur un vin de Merlot à partir d’un deuxième échantillonnage de bois de chêne, selon les mêmes modalités que le plan d’essai sur bois, nous a permis d’évaluer l’impact du temps de séchage du bois sur la composition chimique d’un vin élevé au contact de morceaux de bois de chêne. Les résultats ont montré entre autres une baisse de près de 8% de teneur en ellagitanins moléculaires du vin entre les modalités 12 et 24 mois de séchage mais aussi des impacts sur les concentrations en composés volatiles du vin : les aldéhydes furaniques sont corrélés positivement à des temps de séchage longs (18 et 24 mois), tandis que les aldéhydes phénoliques le sont avec un temps de maturation plus court (12 mois). Nos résultats soulignent aussi l’influence des facteurs de sélection sur la composition chimique du vin. Sur le même vin de Merlot, la réalisation d’analyses sensorielles a mis en évidence des différences significatives perçues par notre panel entre les modalités de séchage 12 et 24 mois, tandis que les modalités 18 et 24 mois n’ont pas été distinguées lors de tests triangulaires. Des profils sensoriels ont également été établis pour tenter d’associer les différences perçues à un ou plusieurs descripteurs. Pour cette épreuve, les résultats soulignent la difficulté pour notre panel de dégustateurs de s’accorder sur l’existence d’une différence globale et significative entre les modalités 12 et 24 mois. Cependant, ils contribuent à expliquer les différences mises en évidence lors des tests triangulaires pour certaines modalités de séchage pour les descripteurs grillé/fumé, amertume, astringence, rondeur en bouche et perception sucrée
It is widely accepted that alcoholic beverages quality depends on their ageing in premium quality oak wood. Oak wood selection and maturation are essential steps in the course of barrel fabrication. Given the existence of many factors involved in the choice of raw material and in natural seasoning of oak wood, it is very difficult to determine the real impact of seasoning and selection factors on oak wood composition. A sampling was done to study the evolution of oak wood chemical composition during four seasoning steps: non matured, 12 months, 18 months and 24 months. For this sampling, three selection factors were taken into account: age, grain type and the Polyphenolic Index measured by Oakscan®. Besides extractables (~10%), three polymers constitute the main part of oak wood: cellulose, hemicelluloses and lignins. These compounds may undergo hydrolysis or chemical reactions during cooperage processes, especially during heat treatment, which release some aromatic compounds or aromatic precursors having a genuine sensorial interest on wine aged in barrel or in contact with oak products. To date, no studies revealed a link between the proportions of these compounds in oak wood and the chemical and sensorial impact in wines ageing with oak wood. Our study showed that the proportions of these compounds evolved significantly during oak wood seasoning and the results highlighted the impact of selection factors. Respectively, extractables, lignins, hemicelluloses and cellulose proportions were mostly for non-matured, 12 months, 18 months and 24 seasoning months. The development of a test plan with a Merlot wine from a second oak wood sampling, using similar modalities as the previous test plan allowed the evaluation of oak wood seasoning impact on the chemical composition of a wine ageing with oak wood pieces. Results showed a lowering of 8% in ellagitannins content of wine between 12 and 24 months modalities. An impact on volatile composition in wine has also been established: furanic aldehydes were positively correlated with a long maturation time (18 and 24 months), whereas phenolic aldehydes were positively correlated with a shorter seasoning time (12 months). Our results highlighted also the impact of selection factors on wine chemical composition. Sensorial analysis on this Merlot wine led to significant differences detected by the panel between 12 and 24 seasoning modalities, but not between 18 and 24 months modalities with triangular tests. Sensorial profiles were also established to attempt to associate the differences detected to one or more descriptors. For this test, results highlighted the difficulty for the panel to make a significant difference between 12 and 24 months modalities. However they contribute to explain the differences demonstrated with triangular tests for some seasoning modalities: toasted, bitterness, astringency, roundness and sweet perception

Functional and nutraceuticals products provide a bigger prospect to one’s health by permitting health costs and supporting economic growth in lower and middle developed countries. Because of this reason, mostly diversion of people is going towards functional food and these Phyto-based foods are turning out to be popular universal in the red to the number of statements from researchers for their therapeutic applications. Garlic is one of the ancient vegetables that is used worldwide in different aspects which includes seasoning, culinary purposes, flavoring, and medical purposes. The consumption of garlic word wide increases due to its convenience, tackiness, health benefits, and low side effects. Garlic has been utilized for thousands of years because of its rich active components, phytochemicals, and other Sulfur containing components. It has so much rich history to contribute to the food industry. It has been used as a food stabilizer to prevent the development of pathogens to the prevention of many diseases. The claimed vigor reimbursements of garlic are abundant, including, anticarcinogenic, antibiotic, anti-hypertensive, and cholesterol-lowering properties, the risk of cardiovascular disease lowering the effects of hypolipidemic, antithrombotic, anti-diabetic, antioxidant, antimicrobial, immunomodulatory, antimutagenic, and prebiotic activities. The present attempt of the chapter is to explore garlic history along with its active component’s involvement in the prevention of diseases and threats.