Effects of seasoning on the vibrational properties of wood for the soundboards of string instruments | Zendy

Eiichi Obataya | Zendy; Nanami Zeniya | Zendy; Kaoru Endo-Ujiie | Zendy

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Effects of seasoning on the vibrational properties of wood for the soundboards of string instruments

Author(s) -

Eiichi Obataya,

Nanami Zeniya,

Kaoru Endo-Ujiie

Publication year - 2020

Publication title -

the journal of the acoustical society of america

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.619

H-Index - 187

eISSN - 1520-8524

pISSN - 0001-4966

DOI - 10.1121/10.0000723

Subject(s) - seasoning , composite material , relaxation (psychology) , materials science , pulp and paper industry , chemistry , organic chemistry , psychology , raw material , engineering , social psychology

The vibrational properties of green spruce wood samples were measured intermittently during drying and subsequent conditioning under ambient conditions to clarify the effects of seasoning. After drying, the equilibration of mass and the sound velocity of wood continued to increase, and its internal friction significantly decreased during six months of seasoning. However, those seasoning effects disappeared once the wood was moistened at 100% RH. Physical aging and stress relaxation of wood polymers was assumed to be responsible for this effect. This coincides with the empirical knowledge of violin makers: seasoning for a few years is more important than long-term aging over centuries.

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