The effect of drying method and temperature level on the hardness of wood

The purpose of the present work was to investigate whether wood hardness is affected by temperature level during microwave (MW) drying and whether the response is different from that of conventionally dried wood. Matched samples of Norway spruce (Picea abies) were therefore dried from green state to different moisture content (mc) at different temperature levels, both conventionally by air circulation and by MW. The results show that specimens dried by any of the two methods at a temperature level of 100 or 60 °C there is a significant difference in wood hardness parallel to the grain between the methods when drying progresses to relatively lower level of moisture content, i.e. wood hardness becomes higher during MW drying. Temperature level in the range 60–110 °C during MW drying has no significant influence on wood hardness. Variables such as density and mc have a greater influence on wood hardness than does the drying method or the drying temperature. Since wood is a biological material, its strength varies within the specimens as well as between different samples. For this reason it is important to use matched samples when performing this type of comparative investigation.