Seasoning Of: Wood

The objective of this paper is to: (a) explain the physics of moisture loss in wood, (b) compare the two dominant seasoning techniques, and (c) outline quality control measures to prevent seasoning defects.

The Principles and Practices of Wood Seasoning: A Comparative Analysis of Natural and Kiln Drying Methods seasoning of wood

2.1 The Moisture Gradient and Fiber Saturation Point (FSP) The critical threshold in wood seasoning is the Fiber Saturation Point (approximately 28–30% MC). Above FSP, only free water is removed, and wood dimensions remain unchanged. Below FSP, bound water is extracted, causing cell wall contraction (shrinkage). Seasoning aims to bring wood below FSP uniformly. The objective of this paper is to: (a)

Freshly felled timber (green wood) contains a high volume of water, often exceeding 100% of its dry weight in some species. This water exists in two forms: free water (within cell lumens) and bound water (within cell walls). The removal of this moisture—seasoning—is not merely a drying process but a critical manufacturing step. Unseasoned wood is prone to warping, checking (cracking), fungal attack, and poor adhesion for glues or finishes. Below FSP, bound water is extracted, causing cell