Kiln-Drying Kempas and Keruing Railway Ties

Three railway ties, each 6 by 8 inches by 8 feet, of kempas (Koompassia malaccensis) and keruing (Dipterocarpus sp.), were cut to yield three samples from each tie. Samples of both species were assigned to three kiln charges to study the effect of three drying temperatures, 49, 82, and 110?C, on the rate of drying and development of seasoning degrade. Kiln time ranged from 432 hours at 49?C to 168 hours at 110?C. Results indicate kempas ties could be dried at temperatures as high as 110?C, but keruing ties would require drying temperatures not higher than 82?C.

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