Open Access Journal

Manuscript submission

Volume 29 (1978), issue 5-6
Title:

Utilization of low quality beech logs sawn on band saw by two different methods

Authors:
Research subject and fields:
Abstract:

In this article - a shortened form of M. A. thesis, the author has presented the researches of conversion low quality beech logs on band saw by two different methods, which are called »tangential« (the largest number of boards sawn up from a cant is of tangential figure) and »radial« (all boards sawn up from a cant are of radial or semi-radial figures). The aim of researches was to follow up some elements in production of commercial unedged boards, heartwood boards and dimension stock from III. quality beech sawlogs. Diameter of lays was 45-49 cm. Two-phase dimension stock technology was applied. Sawing of logs and cants (two methods) was done on a band saw line. Results of researches have shown that in break down sawmill appears a difference in the log yield, but not to such extent that one should speak about advantages of one method of sawing over the other. In radial sawing quantity yield of logs is by 1,14 % higher. Results of researches in dimension stock sawmill bring to a conclusion that sawing of unedged boards in dimensions by radial method gives better results than tangential method (Index of value yield being 119). On this basis of results calculated as final yield (logs-dimensions) one can say that the radial sawing gave better results in log yield than the tangential sawing (value yield index being 118). Higher value yield is a result of higher both quantity and quality log recovery.

Publisher

Faculty of Forestry and Wood Technology
HRCAK
ORCID
DOI
CROSSREF

DRVNA INDUSTRIJA Scientific Journal of Wood Technology

ISSN 0012-6772 (Print) / ISSN 1847-1153 (Online)

Faculty of Forestry and Wood Technology University of Zagreb, Svetošimunska 25, 10000 Zagreb, Hrvatska - Croatia
Tel: +3851 2352 430, E-mail: drind@sumfak.hr
Editor-in-Chief: Prof. Ružica Beljo-Lučić, Ph.D. E-mail: editordi@sumfak.hr
Cookie settings