Material Resistance and Moisture Dynamics of Beech Wood (Fagus orientalis)

Bulletin of the Transilvania University of Brasov. Series II: Forestry • Wood Industry • Agricultural Food Engineering Pub Date : 2023-12-20 DOI:10.31926/but.fwiafe.2023.16.65.2.6

M.G. Daryaei, Z. Moradi, L. Fathi, R. Hasanagić, M. Humar, M. Bahnani

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Abstract

In this paper, the natural durability of commercial wood (beech wood) was studied by measuring its water exclusion efficacy and durability against fungi. This information was utilized in the Meyer−Veltrup model to calculate the resistance dose. The results showed that Fagus orientalis (Lipsky) heartwood and sapwood were less durable (DC 4−5). After one hour of immersion, the water uptake in F. orientalis sapwood was 19%, slightly more than that determined with F. orientalis heartwood (18.9%). Water immersion after 24 h was highest for F. orientalis sapwood (45.4%), followed by F. orientalis heartwood (40.9%). Up to 54.2% median MLF on F. orientalis heartwood and up to 61.1% median MLF on F. orientalis sapwood were attributed to the white fungus T. versicolor. In contrast, the lowest median MLF was caused by F. orientalis heartwood and sapwood by the white fungus H. fragiforme. 35.4% median MLF on F. orientalis was caused by terrestrial microcosms. Based on the resistance model, the first signs of fungal decay on F. orientalis heartwood and sapwood wood will develop after 312 and 294 days of favorable conditions, respectively.

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榉木（Fagus orientalis）的耐材性和湿度动力学

本文通过测量商品木材（榉木）的排水性和抗真菌耐久性，对其天然耐久性进行了研究。这些信息被用于 Meyer-Veltrup 模型来计算抗性剂量。结果表明，东方榉（Fagus orientalis (Lipsky)）心材和边材的耐久性较差（DC 4-5）。浸水一小时后，东方落叶松边材的吸水率为 19%，略高于东方落叶松心材的吸水率（18.9%）。浸水 24 小时后，东方木边材的吸水率最高（45.4%），其次是东方木心材（40.9%）。东方杉心材和边材上分别有高达 54.2% 和 61.1% 的中位 MLF 归因于白色真菌 T. versicolor。相比之下，东方木心材和边材上白色真菌 H. fragiforme 造成的中位 MLF 最低。35.4% 的 MLF 中位数是由陆生微型菌造成的。根据抗性模型，东方杉心材和边材分别在有利条件下生长 312 天和 294 天后，就会出现真菌腐烂的最初迹象。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Bulletin of the Transilvania University of Brasov. Series II: Forestry • Wood Industry • Agricultural Food Engineering

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