| 논문명 |
한옥건축물의 건조방법에 따른 외진 노출 기둥의 함수율 및 균열 양상에 관한 연구 / A Study on the Moisture Content and Cracking Behavior of out side Exposed columns According to Drying Methods of Hnaok Buildings |
| 수록사항 |
한국농촌건축학회 논문집, Vol.21 No.1 (2019-02) |
| 주제어 |
한옥 ; 자연건조 ; 인공건조 ; 함수율 ; 균열 ; Hanok ; Natural seasoning ; Artificial seasoning ; Moisture content ; Crack |
| 요약2 |
Recently, various tourist products using hanok have increased rapidly. In the meantime, there is a steady demand for Hanok architecture. However, there are many negative perceptions about wood deformation and biodeterioration. Wood deformation and biodeterioration are related to moisture content. And the cracks occur in the process of removing water from the wood. Therefore, this study investigates the moisture content and cracks of dried hanok made of wood according to the drying method of wood. Drying methods include natural seasoning and artificial seasoning. There was a difference in moisture removal depending on drying period and method of natural seasoning. Drying time should be about 3 years for natural seasoning, so the moisture content of the wood is stable. In addition, the moisture absorption rate was low even in a humid environment where the voids were removed. However, natural seasoning is time consuming. Artificial seasoning, on the other hand, can quickly remove moisture from the wood and reduce porosity, but it is costly. Cracks that occur during the drying of wood may become problematic in appearance and stability due to wider spacing over time. As a result, the difference in the moisture content of the timber depending on the drying method and drying period of the wood was maintained even after the formation. These gaps appeared to be differences in moisture absorption in a wet environment. |
