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SEASONING
The object of seasoning timber is to remove the surplus moisture from sawn or converted
timber. Green timber may contain 40% of moisture. Moist of this must be removed so
that the timber can be safely used by woodworkers.
The removal of this moisture makes the wood harder, stronger and more durable. It helps
to prevent decay and attack by fungi which thrive in green timber and also overcomes the
problem of the timber shrinkage

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METHOD OF SEASONING TIMBER
There are two main methods of seasoning timber:
1) AIR SEASONING
2) KILN SEASONING

AIR SEASONING OR NATURAL SEASONING

This consists of stacking or piling the boards in the open air or under cover in such a way
that they are supported and ventilated properly. The timber is than left to dry by the
weather.
The stack of timber is laid on bearers raised above the ground and resting on concrete
blocks. Strips of wood called stickers pr Fillets, usually about 40 x 13mm are placed
between the layers of boards to allow the air to circulate.
ADVANTAGE OF AIR SEASONING
1. No permanent building are necessary
2. The method is cheap
3. No artificial heat is required.
DISADVANTAGE OF AIR SEASONINGS
1. It is not possible to dry timber to exact moisture content.
2. The methods are slow.
3. A large area of land is required
4. There is a risk of fire
5. Exposure to the weather often darkens the wood.
KILN SEASONING OR ARTIFICIAL SEASONING
This consist of stacking the timber in the same manner as for air drying, Then placing it
in a kiln (a large oven) and heating to drive out the moisture. There are three main factors
in kiln drying.
1) HEAT
2) HUMIDITY
3) AIR CIRCULATION.
The control of these conditions is the work of a specialist. The procedure is as
follows:
1) Steam is blown into the kiln until the timber is saturated
2) Hot air is then circulated through the stacks being regulated so that the
humidity is gradually reduced until only.
3) The dry air is circulating.
TYPES OF KILN
There are many different types and design of kilns, each having special qualities, but they
fall into either of two categories, progressive kiln and Compartment kilns.
1. PROGRESSIVE KILNS
Are long tunnel like structure in which the green timber travels progressively
from one end to the other becoming drier as it moves along. The air at the loading
end is comparatively cool and moist and as drying proceeds, the timber is
gradually moved from one zone to the next where the temperature is higher and

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the air is drier until it reaches the unloading end. There the air is hottest and driest
fans keep the air circulating.

2. COMPARTMENT KILNS

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The timber is held stationary and the air gradually heated up and dried as the
moisture content falls. Compartment kilns can be divided into two classes
natural draught kilns and forced draught kilns.

i.

NATURAL DRAUGHT KILNS

Have no fan. The air is heated in the basement and humidified by steam
jets. It rises and come up between the stacks of timber and travels
horizontally between the boards. As it passes over the green timber it
evaporates between the stack and the wall, passing out through holes at the
base into the basement, where it is reheated.

ii.

FORCE DROUGHT KILNS

The force draught can be obtained by external fans i.e. fan situated outside
the kiln or internal fans i.e. fan s inside the kiln. Because of the greater
rate of circulation when fan are used, timber is dried in the force drought
kilns.

ADVANTAGE OF KILN SEASONING

1) Timber can be dried to an exact moisture contact.
2) Drying is fast and more controlled than air drying
3) A supply of dry timber can be available at any time of the year, regardless of
weather.
4) Kiln drying sterilises the timber, which means that attack by boring insects
will cease. It does not however preserve it from subsequent attack.
DISADVANTAGE OF KILN SEASONING
1) The high temperatures used in kiln drying can cause collapse, splitting and
brittleness unless proper care is taken.
2) It is expensive, adding considerably to the cost of the timber.
DRYING TIMES FOR KILN SEASONING
As with air seasoning, the time timber takes to dry depends on several factors;
The kind of timber,
The thickness
The efficiency of the kiln
The moisture content of the timber before drying
The skill of the operator
As with air drying, softwoods kiln-dry more rapidly than hardwoods, It is impossible to
give exact drying times but an approximate guide for 25mm timber is given below: Softwoods from green to 10% moisture content take 1 to 2 weeks and over.
Hardwoods from green to 10% moisture content take 2 to 4 weeks and over.
The drying time for 50mm timber is usually about 2 to 2 times that required for
25mm timber of the same type.

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COMBIED AIR SEASONING AND KILN SEASONING
When circumstances permit, timber is usually air seasoning for some time before it is kiln
dried. The main advantage is that if the timber is air seasoning to about 30% moisture
content before it is kiln dried, the drying time in the kiln will be less than required for
drying from a green state. This represents a considerable saving both in time and money.

DEGRADE OF TIMBER DURING SEASONING

Degrading is the term used to describe any condition which lowers the market value and
quality of timber such as discoloration, splits, warping, check and collapse. All of this can
occur during both air and kiln seasoning. Where care is taken during seasoning, the loss
through degrading will be slight, but careless seasoning may result in losses of up to
50%. Because of the length of time required for air seasoning, degrade is an ever constant
factor to guard against.
COLLAPSE DURING SEASONING
During seasoning the removal of water from the cell set up strong forces which tend to
draw the cell walls together. Some timber are unable to withstand these forces, with the
result that the cell will crumple or collapse, leaving the timber with crumpled appearance
and showing sign of excessive and uneven shrinkage. Collapse is more likely to occur
during kiln seasoning than air seasoning. Collapse timber can, however, be reconditioned
and returned almost to normal by steaming and redrying carefully.