In-log determination of seasonability

A new method for determining the seasonability of timber in the log has been developed. This will allow batch processing of wood with similar seasonability characteristics to minimize drying time and drying induced degrade. The method involves cutting a 12 mm diameter core longitudinally from the end of the log, drying it under fixed conditions for 24 h, and then oven drying it. The only measurements made are three weighings of the core, and a visual inspection of the core surface. Comparison with a non-linear stress and drying model of the 24 h core drying process yields sufficient information to calculate a seasonability grade for the log.