This paper studied the effect of thermal treatment (160 °C, 180 °C, and 210 °C), based on ThermoWood® principle, on the color and chemical properties of teak (Tectona grandis L. f.) and meranti (Shorea spp.) wood. The color of the wood was determined using the CIE L*a*b* system before and after the thermal treatment and was evaluated according to the total color change. The chemical changes were evaluated by wet chemical methods. The lightness of the wood was most affected during treatment. Meranti wood became darker (46.1%) compared with the teak wood (41.8%). The red-green and yellow-blue coordinates were higher in the teak wood, and their values decreased as the thermal treatment temperature increased in both wood species compared with untreated wood. The color change was higher in the meranti wood, and it increased steadily with increasing temperature. The extractives, cellulose, and lignin percentage contents increased in both wood species; however, the highest treatment temperature of 210 °C decreased the lignin in the meranti wood. The least stable component in both wood species was the hemicellulose. The hemicellulose content in the teak wood decreased by 67.7%, while it decreased by up to 80.5% in the meranti wood.

The surface quality of thermally modified birch wood was examined after plane milling. The surface quality was assessed based on the arithmetic mean deviation of the assessed profile Ra. Plane milling was carried out at various cutting speeds of 20, 40, and 60 m/s and feed speeds 4, 8, and 11 m/min. Based on the results, it was concluded that thermal treatment reduced the surface roughness of milled birch wood, but the decrease was not statistically significant. The cutting speed and feed had the greatest impact on all monitored factors. Increases in cutting speed reduced the average roughness, while increases in feed speed had the opposite effect. The highest roughness was achieved after plane milling with a feed speed of 11 m/min.

This work deals with the influence of different heat treatment temperatures (140, 150, 160, 170, 180, 190, 200, and 210 °C) on changes in sapwood and red heartwood of European beech (Fagus sylvatica L.). According to the results of wet chemistry methods, HPLC (high-performance liquid chromatography), FTIR (Fourier transform infrared spectroscopy), SEC (size exclusion chromatography), the wood constituents in sapwood and red heartwood behaved similarly to heat treatment, but the individual proportions were different. The loss of hemicelluloses and the increase in extractives with increasing temperature were more pronounced in sapwood. The amount of cellulose in sapwood and red heartwood showed similar behaviour with increasing temperature. Thermal treatment causes changes in cellulose crystallinity, and the formation of aromatic structures, mainly in beech sapwood. However, the increase in the lignin content of red heartwood was significantly lower than that of sapwood due to its auto condensation, and formation of pseudo-lignin. Among the carbohydrates, the most significant changes were observed in xylose content, which was almost twice as high in red heartwood as in sapwood. Other carbohydrates (glucose, mannose, galactose, and arabinose) reached similar values in sapwood and red heartwood.

Effect of Number of Saw Blade Teeth on Noise Level and Wear of Blade Edges during Cutting of Wood