Moisture Monitoring Data of Mass Timber Elements During Prolonged Construction Exposure: The Case of the Forest Science Complex (Peavy Hall) at Oregon State University

Riggio, Mariapaola; Schmidt, Evan; Mustapha, G.

doi:10.3389/fbuil.2019.00098

Cited by 20 publications

(11 citation statements)

References 7 publications

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“…Construction of the Peavy Hall began in January of 2017 and was completed in March of 2020. Selected moisture monitoring with resistance-type moisture meters began in December of 2017, but these sensors were removed in November of 2018 [16 , 17] . Lessons learned from installation resulted in a re-evaluation of some final sensor locations.…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Structural health monitoring data collected during construction of a mass-timber building with a data platform for analysis

2021

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The George W. Peavy Forest Science Complex, or “Peavy Hall,” is a mass-timber university building that is the subject of a structural health monitoring (SHM) program to create a comprehensive building performance dataset. The building substructure consists of cross-laminated timber (CLT)-concrete composite floors, a mass plywood panel (MPP) roof system, and the world's first application of CLT post-tensioned (PT) self-centering shear walls. This document reports on static and hygrothermal data collected during the final ten months of building construction that were used to validate a proposed methodological approach to SHM for mass-timber buildings under construction, described in A Methodological Approach for Structural Health Monitoring of Mass-Timber Buildings Under Construction [1] . These data, available in the repository at https://osf.io/jdz6y/ , include wood moisture content of CLT, MPP, and glulam structural components, horizontal and vertical displacements of axially loaded CLT panels, tension loss of PT steel rods within CLT self-centering walls, and indoor and outdoor environmental conditions such as temperature, relative humidity, rain quantities, wind speeds, as well as wind directions. Additionally, data figures and analysis coding files are included in the repository to further define processes and allow for potential use of the analysis tools for similar projects.

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Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Structural health monitoring data collected during construction of a mass-timber building with a data platform for analysis

2021

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“…The Toughness values recorded for DR and OR samples showed lowest changes over the storage period. The texture analysis reported in literature shows that volumetric heating pasteurization could maintain the quality of kernel even if the treatment last for 10, 20 and 30 min while the quality reduces significantly after steam pasteurization [33]. (Figure 4) presents the values of stress and strain for tested samples.…”

Section: Texture and Sensory Analysismentioning

confidence: 98%

“…Changes in saturated and mono-saturated fatty acid in almonds is function of storage/aging length [37]. The existing literature reports a decrease in mono-saturated and increase in saturated fatty acid when almonds are stored for longer period [18][19][20][21][22][23][24][25][26][27][28][29][30][31][32][33][34][35][36][37][42][43][44]. However the authors found no previous publication that reported and compared the effects of storage on raw and volumetric heating pasteurized almonds after bulk storage period.…”

Section: Changes In Tocopherol and Fat Contentmentioning

confidence: 99%

“…Study of colour changes of raw and roasted walnut, peanut , almonds and hazelnuts showed better sensory panel acceptance for raw products with lighter colour [45]. The no enzymatic browning occur during steam pasteurization can be the cause of darker skin colour in SP and OR samples [33] while VHP pasteurization and roasting can maintain lighter and natural colour of the kernels.…”

Section: Colour Changesmentioning

confidence: 99%

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Investigation of Different Post-Harvest Treatments on the Quality of Almond Kernels during Ambient Storage

Shirmohammadi¹

2021

World J Food Nutr

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Maintaining almond kernel quality during and after harvest is crucial in producing premium kernel product for Australian and international markets. In this study, we investigated the effects of different post-harvest treatments on changes in moisture content, texture, colour, nutritional profile and flavour of almond kernels over a storage period of 9 months under ambient conditions. Post-harvest treatments included steam pasteurization, volumetric heating pasteurization, oven roasting and dry roasting, which were compared with raw kernels. Moisture and texture analysis revealed that the average values within each treatment group did not change significantly over 9 months, although the breaking force required to create an initial crack in the kernel structure were markedly lower for Steam Pasteurized (SP) and Oven Roasted (OR) samples after 9 months. Sensory analysis conducted by a trained panel of experts revealed that the chewiness of raw samples increased over time, and both toasted and roasted characteristics were low. For OR and Dry Roasted (DR) samples the chewiness was low and roasted and toasted properties were higher. Average overall enjoyment score given to samples as a part of sensory testing was higher for Volumetric Heating Pasteurization (VHP) and DR at start of the storage (control) and stayed higher than others after 6 and 9 month of storage. Testing of nutritional content of samples showed changes in alpha tocopherol content in roasted samples. However, DR samples had higher content in comparison with OR samples. Volumetric heating treatment didn’t diminish tocopherol content of samples in comparison with raw samples while the average alpha tocopherol content of SP over first 3 month of storage was lower. Both SP and OR samples showed lower fat percentage in comparison with raw, VHP and DR. A reduction was observed in Lightness (L*) values for all samples tested. Among the tested treatments OR samples had darker kernels and Raw and VHP samples had lightest colours. The testing results showed the potential of volumetric heating pasteurization and roasting in maintaining quality of kernel over bulk storage period.

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“…CLT, also known as X-lam, is the most commonly used mass-timber product (Harte 2017, Brandner et al, 2016. Several works reported on mass timber buildings' performance with respect to structural integrity (Mayo 2015, Wang JY et al 2018, Wang JB et al 2018, Oliveira 2018, Ringhofer et al 2018), sustainability, and environmental impacts (Gustaveson et al 2006, Dewsbury et al 2016, Dong et al 2019, and moisture durability performance (Kordziel et al 2019, Shirmohammadi et al 2021, Riggio et al 2019, Schmidt and Riggio 2019, Setter 2019, Wang 2019 are reported on timber wall buildings. But as pointed out by Carbal and Blanchet (2012), the thermal performance of mass timber wall systems has not been investigated in detail.…”

Section: Literature Reviewmentioning

confidence: 99%

Impact of Mass Wood Walls on Building Energy Use, Peak Demand, and Thermal Comfort

Salonvaara

Iffa

Desjarlais

et al. 2022

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Moisture Monitoring Data of Mass Timber Elements During Prolonged Construction Exposure: The Case of the Forest Science Complex (Peavy Hall) at Oregon State University

Cited by 20 publications

References 7 publications

Structural health monitoring data collected during construction of a mass-timber building with a data platform for analysis

Structural health monitoring data collected during construction of a mass-timber building with a data platform for analysis

Investigation of Different Post-Harvest Treatments on the Quality of Almond Kernels during Ambient Storage

Impact of Mass Wood Walls on Building Energy Use, Peak Demand, and Thermal Comfort

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