文献类型：期刊文献

英文题名：EVOLUTION AND DISTRIBUTION OF SHAKES IN LARCH LOGS DURING AIR DRYING

作者：Wang, Sidong[1] Zhang, Fenghao[1] Chen, Dongsheng[2] Jiang, Jinghui[1]

第一作者：Wang, Sidong

通信作者：Jiang, JH[1]

机构：[1]Chinese Acad Forestry, Res Inst Wood Ind, Beijing 100091, Peoples R China;[2]Chinese Acad Forestry, Res Inst Forestry, Beijing 100091, Peoples R China

年份：2023

卷号：68

期号：2

起止页码：208-223

外文期刊名：WOOD RESEARCH

收录：;EI(收录号：20232014087300);Scopus(收录号：2-s2.0-85159135859);WOS:【SCI-EXPANDED(收录号:WOS:000986161200001)】；

基金：We would like to thank the National Science Foundation of China (Grant number 31971652) for providing financial support for the research.

语种：英文

外文关键词：Larch log; air-drying; evolution of shakes; eccentricity; knot

摘要：This paper analyzed the length, width, and location of shakes in the air-drying process of larch log (Larix principis-rupprechtii Mayr) 1 m long and 66% initial moisture content. The development law and distribution characteristics of shakes during log drying of larch were studied and shake generation and development law were analyzed from two aspects of microstructure and growth defects. The variation of dry shrinkage deformation along the radial direction and knot influence on it was analyzed using the split-shaped stress test strips. At the cellular level, the cell wall shrinkage behavior of heartwood and sapwood and the microstructure of knots were observed. The results showed a significant relationship between eccentricity and shake distribution; the IIa region is the most prone to dry shake. The evolution of shakes is closely related to the drying rate. In the high-speed drying stage (MC > 40%), shakes almost do not occur; in the decelerating drying stage (40% > MC > 20%), the amount, length, and width of shakes increase rapidly. In the low-speed drying stage (20% > MC), the area of shakes tends to stabilize or even decline. The main reasons for dry shaking are the dry shrinkage difference between tangential and radial cell walls, early and late wood, heartwood and sapwood, and moisture content gradient during the drying process.