To investigate the effects of temperature and moisture content(MC) on acoustic wave velocity(AWV)in wood,the relationships between wood temperature,MC,and AWV were theoretically analyzed.According to the theoretical p...To investigate the effects of temperature and moisture content(MC) on acoustic wave velocity(AWV)in wood,the relationships between wood temperature,MC,and AWV were theoretically analyzed.According to the theoretical propagation characteristics of the acoustic waves in the wood mixture and the differences in velocity among various media(including ice,water,pure wood or oven-dried wood),theoretical relationships of temperature,MC,and AWV were established,assuming that the samples in question were composed of a simple mixture of wood and water or of wood and ice.Using the theoretical model,the phase transition of AWV in green wood near the freezing point(as derived from previous experimental results) was plausibly described.By comparative analysis between theoretical and experimental models for American red pine(Pinus resinosa) samples,it was established that the theoretically predicted AWV values matched the experiment results when the temperature of the wood was below the freezing point of water,with an averageprediction error of 1.66%.The theoretically predicted AWV increased quickly in green wood as temperature decreased and changed suddenly near 0 °C,consistent with the experimental observations.The prediction error of the model was relatively large when the temperature of the wood was above the freezing point,probably due to an overestimation of the effect of the liquid water content on the acoustic velocity and the limited variables of the model.The high correlation between the predicted and measured acoustic velocity values in frozen wood samples revealed the mechanisms of temperature,MC,and water status and how these affected the wood(particularly its acoustic velocity below freezing point of water).This result also verified the reliability of a previous experimental model used to adjust for the effect of temperature during field testing of trees.展开更多
Theaim of the present work wasto analyze moisture flow and moisture content data for high-temperature drying by usingan advanced image- processing algorithm.Since wood starts to shrink below the fibre saturation point...Theaim of the present work wasto analyze moisture flow and moisture content data for high-temperature drying by usingan advanced image- processing algorithm.Since wood starts to shrink below the fibre saturation point during drying, the size and shape of wood will change. The dry wood image was thoroughly transformed to the shape of the wet wood image prior to calculating the dry weight moisture content. The use of the image- processing algorithm for the dry weight moisture content on density data from the CT-scanning during drying in a controlled high-temperature environment showed that this method is a powerful tool for analyzing the moisture flow inside the wood piece. Furthermore, the new CT-scanner together with the climate chamber gave unique results, as it has not been possible to study high-temperature drying with this method before.展开更多
In kiln drying of softwood timber, external heat and moisture mass transfercoefficients are important in defining boundary temperature and moisture content at the woodsurface. In addition, superheated steam drying of ...In kiln drying of softwood timber, external heat and moisture mass transfercoefficients are important in defining boundary temperature and moisture content at the woodsurface. In addition, superheated steam drying of wood is a promising technology but this has notbeen widely accepted commercially, partially due to the lack of understanding of the dryingphenomena occurred during drying. In this work, experimental investigation was performed to quantifythe heat transfer between wood surface and surrounding moist air or superheated steam. In theexperiment, saturated radiata pine sapwood samples were dried using dry-bulb/wet-bulb temperaturesof 60℃/50℃, 90℃/60℃, 120℃/70℃, 140℃/90℃, 160℃/90℃, 140℃/100℃ and 160℃/100℃. The lasttwo schedules were for superheated steam drying as the wet-bulb temperature was set at 100℃. Thecirculation velocity over the board surface was controlled at 4.2m·s^(-1). Two additional runs(90℃/60℃) using air velocities of 2.4 m·s^(-1) and 4.8 m·s^(-1) were performed to check theeffect of the circulation velocity. During drying, sample weight and temperatures at wood surfaceand different depths were continuously measured. Prom these measurements, changes in woodtemperature and moisture content were calculated and external heat-transfer coefficient wasdetermined for both the moist air and the superheated steam drying.展开更多
This article presents system identification of wood drying process based on ARMAX model. Temperature and equivalent moisture content are considered as inputs, and moisture content of the wood sample during drying is t...This article presents system identification of wood drying process based on ARMAX model. Temperature and equivalent moisture content are considered as inputs, and moisture content of the wood sample during drying is taken as output of the system. The comparative study of RLS and FF-RLS to identify the system parameters is presented. Simulation results are presented to val-idate the efficacy of the ARMAX model for wood drying process.展开更多
To suppress the global environment pollutions, we tried to develop a new-type solar drying house by improving a typical agricultural green-house, so that an all weather-type solar drying house was invented ultimately....To suppress the global environment pollutions, we tried to develop a new-type solar drying house by improving a typical agricultural green-house, so that an all weather-type solar drying house was invented ultimately. This house is capable to dry raw wood materials (Ogako) into suitable moisture content (Mc) to make a wood pellet. The all weather-type solar Ogako drying house is covered with a triple transparent film, and an open/close free-type shield sheet is spread along with house’s inner surface with a small space, which is opened when solar radiation is incident on the house in daytime and closed to prevent heat loss from the house while out of sun shining in night. Inside of the all weather-type solar Ogako drying house, there are four belt-conveyors over which four top radiation panels are hanged, and on which four Ogako agitators are touched, a turn-table, two hoppers, four small fans, and besides, a floor heating is molded in concrete floor. Also on the north wall outside the house, two insulated cylinders (chimney) are stood up vertically to exhaust inside moist air passively. Then, to make clearly the operation performance of the house, the drying tests for the proof examination were conducted nineteen times at first test site in Ashoro where is located east-central part of Hokkaido, Japan. As a result of the drying test for the proof examination, it was made clear that the all weather-type solar Ogako drying house is practically useful as a supplementary apparatus to produce the dried Ogako, and consequently to suppress CO2 exhaustion.展开更多
This study investigated the influence of pressing temperature and moisture content on the me-chanical properties of wood compressed in radial direction.Jack pine(Pinus banksiana)and bal-sam poplar(Populus balsamifera)...This study investigated the influence of pressing temperature and moisture content on the me-chanical properties of wood compressed in radial direction.Jack pine(Pinus banksiana)and bal-sam poplar(Populus balsamifera)specimens were tested under a combination of pressing temper-ature(20℃,55℃,90℃,and 125℃)and wood moisture content(2%,7%,12%,and 17%).The yield stress(_(δ)y)and modulus of elasticity(MOE)of the specimens were determined from the stress-strain response.It was found that an increase in either pressing temperature or moisture content of wood generally caused a decrease in the mechanical properties for both species.The t-test results revealed that jack pine specimens are more sensitive to changes in pressing tem-perature and wood moisture content than balsam poplar.For jack pine specimens,at any of the pressing temperatures,the moisture content of 12%was found to be a crucial level to start a significant decrease in𝜎y and MOE,while at any of the moisture content,a change in temper-ature from 55℃to 90℃exhibited a significant change in𝜎y and MOE.The regression models developed can be used to predict𝜎y and MOE as a function of temperature and moisture content.展开更多
The moisture contents (MC) of popular veneers were tested in Composition Board Laboratory of Northeast Forestry University by contact drying with flexible screen. The influence factors considered included temperature,...The moisture contents (MC) of popular veneers were tested in Composition Board Laboratory of Northeast Forestry University by contact drying with flexible screen. The influence factors considered included temperature, initial moisture contents (IMC), and veneer thickness. Veneer-drying laws under different hot press conditions were analyzed. The results showed that the drying rate increased with temperature rising. 160°C was considered to be more efficient than 140°C and 180°C because excessive high temperature has no significant contribution to drying rate. IMC had significant effect on drying rate. The veneer with high IMC had a higher drying rate at above fiber saturation point (FSP) and a lower drying rate at below FSP, compared to the veneer with low IMC. Average drying rate also varied with thickness in power law.展开更多
This study was undertaken to investigate the drying characteristics of red and white varieties of onion (Allium cepa) in a convective dryer. The drying characteristics of onion slices were examined at air temperatures...This study was undertaken to investigate the drying characteristics of red and white varieties of onion (Allium cepa) in a convective dryer. The drying characteristics of onion slices were examined at air temperatures of 50℃, 60℃ and 70℃ and sample thicknesses of 2 mm. During the drying experiments, air velocity was held stable at 0.9 m/s. The effects of air temperature on the drying characteristics and quality parameters such as vitamins C and D, macro minerals (Mg, Na, P, Ca and K), non-enzymatic browning and thiolsulphinate of the dried onion slices were determined. For each of the plots of the drying curves from the mechanical drying tests, there was an absence of or just a very brief appearance of a constant rate period because onions are hygroscopic and hygroscopic foods tending to quickly enter the falling rate period;drying time decreased considerably with increased temperature. The time required to reduce the moisture content to any given value was dependent on the drying conditions, being the longest at an air temperature of 50℃, 0.9 m/s and the shortest at an air temperature of 70℃ and air velocity of 0.9 m/s. The loss of vitamin C, which is a thermo-sensitive compound, was the least at an air temperature of 50℃.展开更多
Colour and moisture content are two most important attributes of the commercial food product.Estimation of moisture content is very important to know the storability of the food product.It also relates to the process ...Colour and moisture content are two most important attributes of the commercial food product.Estimation of moisture content is very important to know the storability of the food product.It also relates to the process of drying in a fruit or vegetable.Extra drying and shrinkage deteriorates the quality of food product.The goal of the experiment was to examine the changes in RGB values of an apple during drying at different temperatures.In this study,emphasis was given on how the colour changes when there is a significant change in the moisture content of the apple.Three randomly chosen varieties of apples were sliced to 8 mm thickness and dried in vacuum oven at 60°C,70°C,and 80°C.The loss of moisture was recorded for every 30 min interval and corresponding digital images were taken to determine the change in RGB value.The images that were captured during the study was analysed in MATLAB image analysis computer software.The analysis of moisture content and average colour share with respect to time showed that average colour share value decreases with time at all three temperatures.More than 50 per cent of variation in moisture content was explained by average colour share.There is a significant linear relationship between moisture content and colour changes in RGB and can be used to predict the moisture content of apple during drying process.展开更多
基金funded by the National Natural Science Foundation of China(Grant Nos.31600453 and 31570547)Fundamental Research Funds for the Central Universities(Grant No.2572017EB02)Natural Science Foundation of Heilongjiang Province,China(Grant No.C201403)
文摘To investigate the effects of temperature and moisture content(MC) on acoustic wave velocity(AWV)in wood,the relationships between wood temperature,MC,and AWV were theoretically analyzed.According to the theoretical propagation characteristics of the acoustic waves in the wood mixture and the differences in velocity among various media(including ice,water,pure wood or oven-dried wood),theoretical relationships of temperature,MC,and AWV were established,assuming that the samples in question were composed of a simple mixture of wood and water or of wood and ice.Using the theoretical model,the phase transition of AWV in green wood near the freezing point(as derived from previous experimental results) was plausibly described.By comparative analysis between theoretical and experimental models for American red pine(Pinus resinosa) samples,it was established that the theoretically predicted AWV values matched the experiment results when the temperature of the wood was below the freezing point of water,with an averageprediction error of 1.66%.The theoretically predicted AWV increased quickly in green wood as temperature decreased and changed suddenly near 0 °C,consistent with the experimental observations.The prediction error of the model was relatively large when the temperature of the wood was above the freezing point,probably due to an overestimation of the effect of the liquid water content on the acoustic velocity and the limited variables of the model.The high correlation between the predicted and measured acoustic velocity values in frozen wood samples revealed the mechanisms of temperature,MC,and water status and how these affected the wood(particularly its acoustic velocity below freezing point of water).This result also verified the reliability of a previous experimental model used to adjust for the effect of temperature during field testing of trees.
文摘Theaim of the present work wasto analyze moisture flow and moisture content data for high-temperature drying by usingan advanced image- processing algorithm.Since wood starts to shrink below the fibre saturation point during drying, the size and shape of wood will change. The dry wood image was thoroughly transformed to the shape of the wet wood image prior to calculating the dry weight moisture content. The use of the image- processing algorithm for the dry weight moisture content on density data from the CT-scanning during drying in a controlled high-temperature environment showed that this method is a powerful tool for analyzing the moisture flow inside the wood piece. Furthermore, the new CT-scanner together with the climate chamber gave unique results, as it has not been possible to study high-temperature drying with this method before.
文摘In kiln drying of softwood timber, external heat and moisture mass transfercoefficients are important in defining boundary temperature and moisture content at the woodsurface. In addition, superheated steam drying of wood is a promising technology but this has notbeen widely accepted commercially, partially due to the lack of understanding of the dryingphenomena occurred during drying. In this work, experimental investigation was performed to quantifythe heat transfer between wood surface and surrounding moist air or superheated steam. In theexperiment, saturated radiata pine sapwood samples were dried using dry-bulb/wet-bulb temperaturesof 60℃/50℃, 90℃/60℃, 120℃/70℃, 140℃/90℃, 160℃/90℃, 140℃/100℃ and 160℃/100℃. The lasttwo schedules were for superheated steam drying as the wet-bulb temperature was set at 100℃. Thecirculation velocity over the board surface was controlled at 4.2m·s^(-1). Two additional runs(90℃/60℃) using air velocities of 2.4 m·s^(-1) and 4.8 m·s^(-1) were performed to check theeffect of the circulation velocity. During drying, sample weight and temperatures at wood surfaceand different depths were continuously measured. Prom these measurements, changes in woodtemperature and moisture content were calculated and external heat-transfer coefficient wasdetermined for both the moist air and the superheated steam drying.
文摘This article presents system identification of wood drying process based on ARMAX model. Temperature and equivalent moisture content are considered as inputs, and moisture content of the wood sample during drying is taken as output of the system. The comparative study of RLS and FF-RLS to identify the system parameters is presented. Simulation results are presented to val-idate the efficacy of the ARMAX model for wood drying process.
文摘To suppress the global environment pollutions, we tried to develop a new-type solar drying house by improving a typical agricultural green-house, so that an all weather-type solar drying house was invented ultimately. This house is capable to dry raw wood materials (Ogako) into suitable moisture content (Mc) to make a wood pellet. The all weather-type solar Ogako drying house is covered with a triple transparent film, and an open/close free-type shield sheet is spread along with house’s inner surface with a small space, which is opened when solar radiation is incident on the house in daytime and closed to prevent heat loss from the house while out of sun shining in night. Inside of the all weather-type solar Ogako drying house, there are four belt-conveyors over which four top radiation panels are hanged, and on which four Ogako agitators are touched, a turn-table, two hoppers, four small fans, and besides, a floor heating is molded in concrete floor. Also on the north wall outside the house, two insulated cylinders (chimney) are stood up vertically to exhaust inside moist air passively. Then, to make clearly the operation performance of the house, the drying tests for the proof examination were conducted nineteen times at first test site in Ashoro where is located east-central part of Hokkaido, Japan. As a result of the drying test for the proof examination, it was made clear that the all weather-type solar Ogako drying house is practically useful as a supplementary apparatus to produce the dried Ogako, and consequently to suppress CO2 exhaustion.
基金founded by a grant from the Natural Sciences and Engineering Research Council of Canada and New Brunswick Innovation Foundation.
文摘This study investigated the influence of pressing temperature and moisture content on the me-chanical properties of wood compressed in radial direction.Jack pine(Pinus banksiana)and bal-sam poplar(Populus balsamifera)specimens were tested under a combination of pressing temper-ature(20℃,55℃,90℃,and 125℃)and wood moisture content(2%,7%,12%,and 17%).The yield stress(_(δ)y)and modulus of elasticity(MOE)of the specimens were determined from the stress-strain response.It was found that an increase in either pressing temperature or moisture content of wood generally caused a decrease in the mechanical properties for both species.The t-test results revealed that jack pine specimens are more sensitive to changes in pressing tem-perature and wood moisture content than balsam poplar.For jack pine specimens,at any of the pressing temperatures,the moisture content of 12%was found to be a crucial level to start a significant decrease in𝜎y and MOE,while at any of the moisture content,a change in temper-ature from 55℃to 90℃exhibited a significant change in𝜎y and MOE.The regression models developed can be used to predict𝜎y and MOE as a function of temperature and moisture content.
文摘The moisture contents (MC) of popular veneers were tested in Composition Board Laboratory of Northeast Forestry University by contact drying with flexible screen. The influence factors considered included temperature, initial moisture contents (IMC), and veneer thickness. Veneer-drying laws under different hot press conditions were analyzed. The results showed that the drying rate increased with temperature rising. 160°C was considered to be more efficient than 140°C and 180°C because excessive high temperature has no significant contribution to drying rate. IMC had significant effect on drying rate. The veneer with high IMC had a higher drying rate at above fiber saturation point (FSP) and a lower drying rate at below FSP, compared to the veneer with low IMC. Average drying rate also varied with thickness in power law.
文摘This study was undertaken to investigate the drying characteristics of red and white varieties of onion (Allium cepa) in a convective dryer. The drying characteristics of onion slices were examined at air temperatures of 50℃, 60℃ and 70℃ and sample thicknesses of 2 mm. During the drying experiments, air velocity was held stable at 0.9 m/s. The effects of air temperature on the drying characteristics and quality parameters such as vitamins C and D, macro minerals (Mg, Na, P, Ca and K), non-enzymatic browning and thiolsulphinate of the dried onion slices were determined. For each of the plots of the drying curves from the mechanical drying tests, there was an absence of or just a very brief appearance of a constant rate period because onions are hygroscopic and hygroscopic foods tending to quickly enter the falling rate period;drying time decreased considerably with increased temperature. The time required to reduce the moisture content to any given value was dependent on the drying conditions, being the longest at an air temperature of 50℃, 0.9 m/s and the shortest at an air temperature of 70℃ and air velocity of 0.9 m/s. The loss of vitamin C, which is a thermo-sensitive compound, was the least at an air temperature of 50℃.
文摘Colour and moisture content are two most important attributes of the commercial food product.Estimation of moisture content is very important to know the storability of the food product.It also relates to the process of drying in a fruit or vegetable.Extra drying and shrinkage deteriorates the quality of food product.The goal of the experiment was to examine the changes in RGB values of an apple during drying at different temperatures.In this study,emphasis was given on how the colour changes when there is a significant change in the moisture content of the apple.Three randomly chosen varieties of apples were sliced to 8 mm thickness and dried in vacuum oven at 60°C,70°C,and 80°C.The loss of moisture was recorded for every 30 min interval and corresponding digital images were taken to determine the change in RGB value.The images that were captured during the study was analysed in MATLAB image analysis computer software.The analysis of moisture content and average colour share with respect to time showed that average colour share value decreases with time at all three temperatures.More than 50 per cent of variation in moisture content was explained by average colour share.There is a significant linear relationship between moisture content and colour changes in RGB and can be used to predict the moisture content of apple during drying process.