Wooden Packaging

Contents
• What is wooden packaging?
• History of wooden packaging.
• Introduction of wooden materials.
• Physical characteristics of the wooden
container or wooden materials.
• Types of wooden boxes.
• What is timber?
• Properties of Timber
 What is wooden packaging?
• The Wooden packaging means the packaging
is done by wooden materials.
• Wood packaging is used to pack, transport,
handle, preserve, present and give and added
value to the following food products and
sectors:
• Fruit and vegetable.
• Fish and seafood.
• Wines and spirits.
 History of wooden packaging.
• Wood is a precious commodity that has played a
key role in every industry imaginable since the
Paleolithic Period or “Stone Age”—some 2.6
million years ago.
• Even back then, Paleolithic people were
particular about the wood they chose.
• Wood was used for building, making weapons,
and crafting furniture.
• They also used materials such as stone and bone,
but wood, it seems, had the most staying power.
 History of wooden packaging.
• When selecting wood, like modern
people, Paleolithic humans considered quality,
availability, intended use and cost.
• Paleolithic humans also pioneered practices
such as matching & fitting, and removing or
filling blemishes.
• These practices—with some fine-tuning, are
still used today.
 History of wooden packaging.
• Moving forward to the Middle ages, or the
10th -18th century.
• In Europe wood had become
the chief material in machines, mills,
furniture, carts, buildings, and even shoes.
• Worldwide, wood also played a key role in the
transportation of goods with wood ships
gliding over the water or wooden wheels
winding their way over mountain terrain.
 History of wooden packaging.
• According to History, Nature, and Products of
Wood by Professor Emeritus Robert L. Youngs
of Virginia Polytechnic Institute and State
University, "the first printing press was made
of wood...
• Most of the machines and inventions to make
possible the machine age were formed of
wood during that period."
 History of wooden packaging.
• Wood was even used to create everything from
buckets, barrels, and wooden shipping crates
to fine wooden boxes.
• While these custom, hand-crafted wooden boxes
were used primarily for decorative purposes and
to store precious items in the home, such as the
board game box pictured above, others were
used in the same way we use them today--for
industrial-grade storage and shipping.
 History of wooden packaging.
• Fast forward to today and wood is still being
used in the construction of homes, furniture
and of course wooden crates.
• About Valley Box Company
• Since 1964 Valley Box has specialized in
manufacturing industrial grade custom
packaging for unique, over sized and delicate
items.
Introduction of wooden materials.
• The chemical composition of wood varies from
species to species, but is approximately 50%
carbon, 42% oxygen, 6% hydrogen, 1% nitrogen,
and 1% other elements (mainly calcium,
potassium, sodium, magnesium, iron, and
manganese) by weight.
• Solid wood products include lumber, veneer and
plywood, furniture, poles, piling, mine timbers,
and posts; and composite wood products such as
laminated timbers, insulation board, hard-board,
and particle board.
Wood packaging is used to pack, transport, handle,
preserve, present and give and added value to the
following food products and sectors:
• Fruit and vegetable
• Fish and seafood
• Wines and spirits
• Oils
• Cheese and dairy
• Meat and conditioned meat
• Bread and bakery
• Dried fruits
On this page we maintain a database of information
about the hygiene properties of wood.
Physical characteristics of the wooden
container or wooden materials.
1. Tradition vs. Prejudices
2. Scientific support
3. Species of wood
4. Chemical safety
5. Low risk of migration
6. Migration studies
7. Porosity: more pros than cons
8. The biofilm on “impermeable” material
9. Low biohazard
10. Antibacterial effect
11. Bactericidal effect
12. Wooden vs. plastic crates
13. Hygienic use and reuse of box-pallets and pallets
14. Rules for handling and storage pallets.
 1. Tradition vs. Prejudices
• Wood is a complex natural material and therefore can interact with food,
like any other material for packaging. However, history (and now modern
research) shows us that this does not cause problems. Wood in contact
with food is traditionally used not only in single-use packages or reusable
packaging but also in cutting boards and countertops, utensils and kitchen
utensils, kebab skewers, toothpicks, ice pops, wine barrels and more. If we
use all these items without trouble, we can do it in packaging, too.
Wood can be perceived as a less suitable material for single-use containers
compared with those made of smooth materials. However, comparative
studies refute this fact. Wood has even considered more difficult to clean
when used for refillable and reusable containers; but effective sanitation
protocols have been developed and make it extremely viable.
There is no perfect material for every situation. It is important to know the
intrinsic qualities of each material and its suitability for use given factors
which include: the type of food, surface and contact time, and operating
conditions such as temperature and humidity,.
 2. Scientific Support
• There remains a significant lack of legislation and methods for
characterization of food contact material compared with plastics. This is
mainly due to the safety of wood and food security priorities of the
European Union.
However, there are many studies on the hygienic properties of wood that
confirm that wood is as good as other materials for use in the food
industry, whether on pallets, packages or containers.
Various characterizations of wood cutting boards, worktops, pallets, etc.
highlight its bactericidal effect by "physical inhibition”, (experts believe the
methodologies should be harmonized).
The compilation of wood scientific studies conducted by Schönwälder
(2002) and Milling (2005)find that the negative trend on the qualities of
wood in contact with food is reversed during the 1990s, when more
research finding in favour of wood came about as evaluation techniques
developed and scientists began to get a better understanding of
phenomena related to food contact materials.
 3. Species of wood
• There is a wide range of wood species and the most
commonly used are from continental origin: poplar,
pine, spruce, beech, ash, oak, etc.
French law has a regulation in 1945, updated in 1980,
which includes a list of timber species which are
suitable for food contact. Most is hardwood (no
conifers), except pine, which was also included as it is
used extensively without problems.
The following woods are accepted for contact with all
food types:
• Birch, Fir, Douglas Fir, Acacia, Poplar, Alder, Aspen,
Hornbeam, Chestnut, Ash, Olive trees, Maritime Pine,
Scots Pine, Sycamore, Oak.
• Solid foods are restricted to poplar, beech, walnut and elm.
• There is lack of references to the authorisation of resinous and
tropical woods for contact with food, or withstanding the well-
established use of properly cured softwood without health
problems.
• Fruit and vegetable pallet boxes or tables to cure cheese are good
examples of this.
• In the Nordic countries, pine and spruce are traditionally used
forfish, meat and dairy products; while Denmark produces most of
ice cream, lolly or other food sticks that we use.
• In the United States, wooden and kitchen utensils are
manufactured with coconut, cherry, mahogany, poplar, walnut,
teak, maple, oak, mulberry, pear, elm, apple, yew and other woods.
• Meanwhile, cutting boards are produced using ash, balsa,
basswood, beech, birch, walnut and maple.
• Fir, willow, beech or birch with basswood and alder, in good
condition, is considered adequate, even for fatty foods.
• With these woods, it is important to use dry material.
 4. Chemical safety
• Wood in contact with food is regulated - so it should not be
treated with chemicals for preservation or phytosanitary
treatment. In some cases in wood packaging manufacture it
undergoes a final drying process only (reduction of
moisture content below 20%).
There is a clear difference between the level of content of
certain natural compounds from that are found in the
timber, and the level of those that may result from
treatment or contamination.
Special coatings are rarely used in wooden packaging. This
is more common in household and kitchen utensils of
wood, where certain natural coatings (solvents, waxes and
oils)are permitted to improve their properties
 5. Low risk of migration
• The transfer of constituents from materials in contact with food, into the food
itself, is called migration. EU has only established migration limits for plastic
materials (in 2009)
Although properties and exchange of wood components in the diet may even be
desirable, as active material -for instance in food production such as wines,
cheeses and so on -, to comply with current legislation wood must not transfer
compounds in an amount that would alter the composition or the taste of food or
that are likely to pose a risk to human health.
In all packaging materials, the substances with the potential for migration should
be identified, and acceptable limits established, using a methodology to analyze
the process scientifically. This is well covered in plastic, a synthetic material with
increased risk, but very little for other materials.
In wood, the main substances involved in potential migration are natural volatile
organic compounds (VOCs) and those that can be extracted by liquids. Wood, as a
natural material, has been studied more for its useful extractive substances, rather
than the identification of natural VOC potential to be transferred to what scientists
call the headspace or gas phase.
 6. Migration studies
• Greenaway et al. studied the migration of VOCs from poplar containers to fruits,
vegetables, poultry and cheese, identifying polyphenols fenilaldehydes and
ketones.
Mousavi, meanwhile, developed a mathematical model to predict migration from
spherical and cylindrical wooden forms through gas chromatography and mass
spectroscopy, and with benzaldehyde as marker. He concluded that the model, in
the absence of published scientific data, would be useful to legislating for wood in
contact with food.
Mousavi concludes "After this study, we conclude that the above timber volatile
substance canmigrate to food. However, its low concentration mass (between 0.5
and 17 mg / g in the poplar veneer) in packaged food, its form and its diffusion
coefficient greatly reduce the risk of poisoning. Moreover, the drying of wood
before use reduces further the concentration of pollutants.
Waymel also concluded that different pine species were suitable for food contact
based on an assessment after a study ofthe migration of alpha-pinene, the
principal monoterpene of wood, along with other compounds such as beta-
pinene, 3 carene, camphene, myrcene and limonene.
 7. Porosity, more pros than cons
• The structure of wood is complex and mostly
porous. Capillary properties and ability to retain
moisture in the fibers (hygroscopic), far from
being a problem, impart desirable characteristics.
People are often unaware of their positive
antibacterial effect.
Unfortunately, the exclusion of timber from parts
of the food sector, and replacement with smooth
materials, is not usually based on scientific
evidence but simply on popular prejudice from
decision makers that are unaware of wood’s
excellent performance under sanitary conditions.
 8. The biofilm on “impermeable”
material
• A smooth and impermeable material apparently is not the
“panacea” of hygiene, especially in reusable containers.
Some bacteria will adhere to hard surfaces, multiply and
produce extracellular polymeric substances, called
"biofilm"
Bacteria trapped in the "biofilm" can be well protected
from active compounds used for cleaning, especially in the
presence of fatty deposits. The pathogens are of particular
concern, since the biofilm may facilitate their spread across
surfaces and their transfer to the product packaging.
Several studies have shown that these cells appear to be
more resistant to disinfectants (Schwach & Zottola, 1984,
Frank and Koffi, 1990; Wirtanen and Mattila-Sandholm,
1992a, b).
 9. Low biohazard
• In food there are several possible sources of contamination as well as
vectors (contact, and diffusion). Bacteria and fungi are among the
biological ones.
As with any other material, temperature and specific humidity conditions
are important as they determine the viability of the medium on the
proliferation of contaminants. This aspect is directly related to the
absorption capacity of wood and the drying effect. The bacteria, according
to Schönwälder et al in 2002, are more sensitive than fungi to this effect.
Despite a lack of consensus on the methodology, there are numerous
studies on microbial spread, in terms of cross contamination, especially
with cutting boards comparing different species of wood (ash, linden,
beech, walnut, birch, cherry, balsa, maple oak and others) with
polypropylene or polyethylene, stainless steel or ceramics.
Studies on bacteria and different wood surfaces behave identically when it
comes to pollution, whatever the type of wood. Differentiation of wood
versus other materials is based on its porous structure, and the physical
inhibitory effect of capillarity and moisture.
 10. Antibacterial effect
• The rapid disappearance of surface contamination in the timber poses a
lesser risk of cross contamination to other non-porous surfaces such as
plastics. The porosity of the wood is not a source of microcavities and
roughness conducive to the growth of bacteria, as would occur with non-
porous materials. In fact, some researchers (Gilbert & Watson, 1971, Ak et
al. 1994b; Abrishami et al., 1994) have concluded that the shredded
plastic surfaces are harder to clean.
The wood packaging for single use and dry (with a moisture content less
than 20%) is not conducive to the propagation or survival of micro-
organisms (Ak et al. 1994a, 1994b; Abrishami et al. 1994; Revol-Junelles et
al. 2005). Moreover, according to Abrishami et al., 1994 wet wood
surfaces have a behavior similar to plastic surfaces, despite the fact they
are less absorbent than dry surfaces. Ak also concluded that plastic tables
could not be considered more hygienic than wood.
Abrishami et al. (1994) showed that 88% of new cells introduced into dry
wood were attached after 10 min. In fact, it was seen by scanning electron
microscopy (SEM) that many bacteria are associated with the dry regions
of the cytoplasm of structural and vegetative tissue of the xylem (woody
part of the timber).
 11. Bactericidal effect
• According to Schönwälder et al in 2002 and Milling et al in
2005, the structure of wood is not the only criterion of
differentiation in their response to pollution, since the
presence of certain molecules and the chemical
composition, are even more than a factor in this
differentiation.
• For instance, Scots pine shows strong antibacterial
properties (Välimaa et al in 2007), even higher than other
woods and plastic. In spruce, beech and poplar similar
properties are observed, and slightly above or equal to
polyethylene. This makes it important to consider the
combination of the undifferentiated structure of wood next
to the antibacterial properties of each species.
 12. Wooden vs. plastic crates
• A 2008 study at the Faculty of Science and Technology of New University
of Lisbon by researchers Fernando Abrantes, Garcia, and Mendes, held at
the food market in the Region of Lisbon (MARL) concluded that wood is as
an hygienic packaging material as plastic, compared to what is popularly
believed.
The research assessed the microbial contamination through parallel
samples of bacterial flora on the surface of boxes of wood (pine) and
boxes of plastic (HDPE and PP) containing the same horticultural produce.
They analyzed the most common micro-organisms in plant products that
may contaminate the container, or those resulting from normal handling
and storage, such as Enterococci, Escherichia coli, Clostridium perfringens,
Pseudomonas and Bacillus cereus.
Having determined the bacterial concentration at different temperatures,
it was concluded that no significant differences between the bacterial load
of wood and plastic.
The study concluded that to prevent proliferation of microorganisms, the
sanitation, cleaning and disinfection, as well as care in the storage
conditions is important in reused packaging .
 13. Hygienic Use and Reuse of Box-
pallets and Pallets
• Lightwight wooded packaging is considered to be single-useg, although
the hygienic reuse of it as transport container is still accepted in several
European countries.
Re-use is more widespread in industrial packaging, in agricultural box
pallets, for example, or in pallets where there is no direct contact with
food.
In this sense, the Danish Technological Institute ([Link]),
leading a joint research with Nordic, German and Swiss research institutes,
studied the incidence of bacteria on pallets used in 14 food industries
(salted fish, meat, dairy, vegetables and bread) on a sample of 15,000
wooden pallets and plastic (polyethylene and high density polyethylene).
The bacterial count on the pallets of different wood species showed to be
on average 15% lower than on plastic pallets. The study concluded that
wood is a hygienic material because it kills bacteria by offering poorer
living conditions than plastic or steel. Similarly, the study concluded that
the cleaning of the pallets with pressurised water also kills bacteria.
 14. Rules for handling and storage
pallets
• In order to keep good hygienic conditions there are some general rules
for handling and storage of pallets
• Use clean, dry pallets for use with food products
• To avoid biological, physical and chemical contamination, wooden
pallets should not be stored unprotected outdoors
• Keep pallets separated – special pallets for hygienic zones
• Use pallet inverters. To avoid contamination, a cheap and easy
solution is to use wooden pallets with a slip-sheet on top
• When depalletising one pallet, the receiving pallet also has a slip-sheet
on top. The pallets can be kept in separate zones and the slip-sheets
can be made of different materials, expendable or reusable.
• One method to clean pallets is to use high pressure water sprinkling.
The pallets can be pasteurised by using:
• Heat treatment by adding an additional drying cycle in a kiln
• High temperature treatment
• Microwave technology seems to be one very promising method.
 Types of wooden boxes
Nailed Wooden Boxes.
The Nailed Wooden Boxes are generally
categories into three main parts.

I. Cleated box.
II. Skid box.
III. Wire-bound box.
 Different Types Of Nailed Wooden
Boxes
Based on the material used and the kind of manufacturing, there are
different types of nailed boxes made of wood.
I. Cleated box – The box has five or six-panel faces made of
plywood, corrugated fibreboard or solid wood. The attached
wood strips and wooden cleats reinforce the panels.
II. Skid box – The skid box is made of wood, corrugated fibreboard
where a metal box is attached to a heavy-duty pallet.
III. Wire-bound box – Wire-bound boxes are made of very thin
lumber and to the girth and wood cleats are stapled or stitched
with wires. The wire-bound boxes are used for transporting heavy
loose items and carry excellent tensile strength.
 Decorative boxes
• A decorative box is a form of packaging that is
generally more than just functional, but also
intended to be decorative and artistic. Many
such boxes are used for
promotional packaging, both commercially
and privately. Historical objects are usually
called caskets if larger than a few inches in
more than one dimension, with only smaller
ones called boxes.
 What is timber?
• Timber is a type of wood which has been processed into
beams and planks. It is also known as “lumber” in US and
Canada. Basically, timber or Lumber is a wood or firewood
of growing trees. Any wood capable of yielding a minimum
dimensional size can be termed as a timber or lumber. It is
a stage in the process of wood production. Timbers are
used for the structural purpose. Those woods which are
adapted for building purposes are timbers. Finished timber
is supplied in standard sizes for the industry. Timber is used
for building houses and making furniture.
• There is high demand for timber as a building material.
From building construction to furniture making, timbers
have numerous uses. These uses have made timber an
important building material.
 Properties of Timber
The quality of timber must be ensured before using
it for a purpose. The quality can be ensured by
investigating the properties of timber. Here we
have discussed both physical and mechanical
properties of timber which affects timber quality.
Followings are the physical and mechanical
properties of timber:
 Properties of Timber
1. Colour 9. Density
2. Appearance 10. Toughness
3. Hardness 11. Elasticity
4. Specific Gravity 12. Warping
5. Moisture Content 13. Durability
6. Grain 14. Defectless
7. Shrinkage and Swelling 15. Workability
8. Strength. 16. Soundness
17. Free of abrasion.
Colour
• Color is a uniform property by which most trees are characterized as they
show variation from tree to tree. Light color indicates weak timber. For
example, freshly cut teak, Deodar, and Walnut have a golden yellow,
whitish and dark brown shades respectively.
Appearance
• Smell is a good property as timbers for few plants as they can be identified
by their characteristic aroma. Fresh cut timbers have a good smell. For
example resinous smell from pine.
Hardness
• For the resistance of any kind of damage, hardness is an obvious property.
Specific Gravity
• Variation of timber in specific gravity (0.3-0.9) is found. It depends on
pores present inside timber. The specific gravity of this light material is less
than that of water (<1). But in case of compact wood where pores are
almost absent and become heavier, their specific gravity increases up to
1.5.
Moisture Content
Timbers are hygroscopic and gain water from nature (atmosphere). The
absorption of water or dehydration depends on atmospheric humidity. If
timbers moisture content is high that means the timber quality is low. Water
content is the risk of fungal attack.
Grain
Several types of grain arrangement found. On the grain structure quality of
timber varies. Grains remain closely related.
[Link] grain: Arrangement of vascular tissue (xylem and phloem) is
important which grow parallel to the length of the timber that is termed as
straight grain.
[Link] grain: vascular tissue and fibre arranged broadly and widely.
[Link] grain: Instead of parallel arrangement twisted, a spiral
arrangement may be found.
Shrinkage and Swelling
The percentage of shrinkage and swelling varies from plant to plant. Some
give higher percentage after drying. Shrinkage starts when cell walls of timber
start to release water. In moisture atmosphere timber swells when cell walls
absorb water. Good quality timbers swell less. Timbers having thicker wall
swell more than a thinner one.
Strength
Best quality timbers have the highest strength. Strength means capable to bear
loads. Anisotropic material like timber has different structure at the different portion.
So, the strength of timber is different at different points. Grain structure determines
the strength of the timber. Some types of strength are
[Link] strength: 500 kg/cm2 to 700 kg/cm2 load is enough to test timbers
strength.
[Link] strength: When timber is enough strong to the tensile force. If
perpendicular force is made then timber is weaker. 500-2000 kg/cm2 is the range
of tensile strength load.
[Link] strength: Enough bending strength indicates good quality timber.
Density
Timber having higher density have a thicker wall. An important property that quality
of timber. Moisture content: Presence of defects: There may be some of the natural
and artificial defects in timber such as cross-grain, knots, and shakes, etc. All of
them cause a decrease in the strength of the timber.
Toughness
Timber has to have the capability to bear shocks, jerk. Anti-bending and ant
splitting characteristic is needed. Old timbers have annual rings which indicate their
age is a good indicator.
Elasticity
Another property elasticity means timber should attain its own shape after use.
Because of this quality, it is used in sports bat.
Warping
Environmental change with season can’t effect good quality timber.
Durability
A good quality timber has the property to resist the attack the infection of
fungus or other insects. This resistance quality makes timber better.
Defectless
This property is gained if the timber is from a sound tree. A defectless tree is
free from sap, shakes, and dead knots. To know more about timber defects
read: Defects in Timber.
Workability
A good timber is always easy to work on it. Easy to drag using saw on good
timber. The finishing can be done well.
Soundness
A good quality timber gives good sound.
Texture
The texture of good timber is fine and even.
Free of Abrasion
Timber should not be damaged by the external environment. It has to gain
the ability to protect its skin.
 Types of Defects in Timber as a
Construction Material
In general, the defects in timber are mainly due
to: Natural forces
• Fungi
• During Seasoning
• During conversion
• Insects.
 Defects in timber due to Natural
Forces
[Link] cracks [Link]
[Link] [Link]
[Link] fibers [Link] grain
[Link] [Link]
[Link] galls [Link]
[Link] [Link].
[Link] stain
[Link] stain
 1. Wind Cracks in Timber
• If the wood is exposed continuously to the
high-speed winds, the outer surface shrinks
and forms crack externally, which are called
wind cracks.
 2. Shakes in Timber
• Shakes are nothing but cracks which separate the wood fibers partly
or completely. Different shakes are formed in different conditions as
follows:Cup shakes are formed due to the non-uniform growth of a
tree or excessive bending by cyclones or winds. In this case, the
shakes develop between annual rings and separate them partly.
• Heart shakes, the other type of shakes which develop in maturity
approaching trees whose inner part is under shrinkage. The shake
spread from pith to sapwood following the directions of medullary
rays.
• Ring shakes are similar to cup shakes, but they completely separate
the annual rings.
• Star shakes are formed due to extreme heat or severe frost action.
They develop wider cracks on the outside of timber from bark to
the sapwood.
• Radial shakes are developed radially from pith to the bark.
• 3. Twisted Fibers in Timbers
• When the tree in its younger age is exposed to
high-speed winds, the fibers of wood gets
twisted. This type of wood is not suitable for
sawing. So, this can be used for making poles,
posts, etc.
• 4. Upsets
• Upsets, a defect of timber in which the fibers of
the wood are crushed and compressed by fast
blowing winds or inappropriate chopping of
trees.
• 5. Rind Galls
• Rind galls are curved swellings of trees which
are formed at a point where a branch of the
tress is improperly removed or fell down.
• 6. Burls
• Burls are uneven projections on the body of
the tree during its growth. These are mainly
due to the effect of shocks and injuries
received by the tree during its young age.
• 7. Water Stain
• When the wood is in contact with water for some
time, the water will damage the color of the wood
and forms a stain on its surface. This defect is
called as water stain.
• 8. Chemical Stain
• Chemical stain is formed on the wood by the
action of any external chemical agents like
reaction by the gases present in the atmosphere
etc. The stain area gets discolored in this defect.
• 9. Dead Wood
• The wood obtained from the cutting of the dead tree is
light in weight and is actually defected. It is reddish in color
and its strength is very less.
• 10. Knots in Timber
• The central part or stem of a tree is majorly used in the
conversion of timber. Branches from the stem are removed,
and the whole rounded stem is taken. But the base of
branches forms a mark on the stem, which results in dark-
colored stains on the surface after conversion. This dark-
colored stains are due to the continuity of wood fibers.
These dark-colored rings are known as knots.
• 11. Coarse Grain Defect in Timber
• The age of a tree can be known by the number of
annual rings. For fast-growing trees, the gap between
the annual rings is very large. This type of tree is called
as coarse-grained tress, and timber obtained from
them is of less strength.
• 12. Timber Foxiness
• When the timber is stored without proper ventilation,
the trees growing near the banks of water bodies and
over matured trees may exhibit this type of defect.
Foxiness is generally indicated by red or yellow spots.
• 13. Druxiness
• Druxiness is a defect of timber in which the
top surface of timber indicates white spots.
These spots will give the access to fungi.
• 14. Callus
• The wound of the tree is covered by soft skin,
which is called a callus.
 Methods of Timber Preservation
• Brushing
• Spraying
• Injecting under pressure
• Dipping and stepping
• Charring
• Hot and cold open tank treatment
• Brushing of Timber Preservatives
• Brushings the simplest method of applying
preservatives. For well-seasoned timber, oil type
preservatives are applied with good quality brushes.
For better results, the applied preservative should in
hot condition. Multiple coats should be applied and
certain time interval should be maintained between
successive coats.
• Spraying of Timber Preservatives
• Spraying is an effective technique than brushing. In this
case, preservative solution is sprayed on to the surface
using spray gun. It is time saving and quite effective.
• Charring Method of Timber Preservation
• Charring is nothing but burning of timber surface, which is quite an
old method of preservation of timber. In this method, the timber
surface is wetted for 30 minutes and burnt up to a depth of 15mm
from top surface. The burnt surface protects the inner timber from
white ants, fungi, etc. This method is not suitable for exterior wood
works so, it is applied for wood fencing poles, telephone pole
bottoms etc.
• Hot and Cold Open Tank Treatment of Timber
• In this method, the timber is placed in an open tank which contains
preservative solution. This solution is then heated for few hours at
85 to 95 degree Celsius. Then, the solution is allowed to cool and
timber gets submerged with this gradual cooling. This type of
treatment is generally done for sap wood.
• Preservative Injecting Under Pressure
• The preservative is injected into the timber under high
pressure conditions. Generally, creosote oil is applied in this
manner which is already discussed above. It is costly
treatment process and required special treatment plant.
• Dipping and Stepping Method of Timber Preservation
• Dipping is another type of preserving in which, timber is
dipped directly in the preservative solution. Hence, the
solution penetrates the timber better than the case of
brushing or spraying. In Some case, the stepping or wetting
of timber with preservative solution is allowed for few days
or weeks which is also quite effective process.