The dimensional stability properties of Kedondong senggeh (Canarium psedosumalranum) / Ahmad Badrul Hisyam Omar, Mohamad Alif Aizat Mohd Azhar and Muhammad Shafiq Hassan

This study was carried out using Kedondong senggeh (Canarium psedosumatranum). The objectives of this study were to determine the dimensional stability property of kedondong senggeh and to evaluate the drying quality of kedondong senggeh at different drying temperatures. Four different oven-dry temperatures that applied were at 20ºC, 50ºC, 75ºC and 105ºC. All tested samples been oven-dried for 24 hours. For control samples, they were oven-dried at 105ºC for 24 hours and 48 hours. From this study, it shows that the amount of moisture evaporated became higher when oven-dry temperature increased. For dimensional changes, thickness shrink of sample is the highest if compared to width and length shrinks. Higher temperature applied also increasing dimensional changes. It can be concluded that Kedondong senggeh species become more stable in shape and dimension (increasing the dimensional stability of wood) after been dried. From drying quality perspectives, end checking only occurred when samples had been dried at 75ºC and 105ºC.