2010
DOI: 10.1016/j.engstruct.2009.11.006
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Moisture-induced stresses in spruce cross-laminates

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Cited by 23 publications
(10 citation statements)
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“…The differences in moisture-induced strain were not examined. This area is receiving more attention due to the importance of moisture effects in EWPs and the significant strains which can result in a variable climate (Gereke andNiemz 2010, Wimmer et al 2013).…”
Section: Respectivelymentioning
confidence: 99%
“…The differences in moisture-induced strain were not examined. This area is receiving more attention due to the importance of moisture effects in EWPs and the significant strains which can result in a variable climate (Gereke andNiemz 2010, Wimmer et al 2013).…”
Section: Respectivelymentioning
confidence: 99%
“…Moisture content of cacao beans also affects the yield of cocoa powder produced. The loss and change volume were associated with the cacao beans moisture contents, which can reduce the cacao mass (Asiedu, 1989;Gereke and Niemz, 2010). The increase rate of 4% of moisture content will increase the linear dimensions of 3%, sphericity values of 2%, and deformation linearly of 57% (Plange, 2012).…”
Section: Mass Balance Modelmentioning
confidence: 99%
“…Peaks of air relative humidity (RH) above 80% in combination with high RH daily variations can cause high moisture gradients with consequent development of additional internal stresses in timber structures (Fragiacomo et al 2011). These moisture-induced stresses (MIS) can lead to fractures such as cracks, delamination phenomena and permanent damage in wooden components as, for example, glulam (Jönsson 2005, Angst-Nicollier 2012 and cross-laminated timber (Gereke and Niemz 2010). Improved design accounting for the effects of moisture changes under variable relative humidity is important for both the evaluation of the structural deformation at serviceability limit state (SLS) and for the safety level of wooden structures at ultimate limit state (ULS) in order to prevent premature structural failures (Frühwald et al 2007).…”
Section: Introductionmentioning
confidence: 99%