Drying response of wood-frame construction: laboratory and modelling

Download
  1. (PDF, 1 MB)
  2. Get@NRC: Drying response of wood-frame construction: laboratory and modelling (Opens in a new window)
DOIResolve DOI: http://doi.org/10.1520/JAI102067
AuthorSearch for: ; Search for:
TypeArticle
Journal titleJournal of ASTM International (JAI)
Volume7
Issue1
Pages112; # of pages: 12
SubjectAir transport, building system, drying, envelope, heat transfer, mass transfer, modeling, moisture, wood product; Hygrothermal properties
AbstractThis paper reports on experimental results and the use of an advanced hygrothermal computer model called hygIRC to assess the hygrothermal response of various components in wood-frame wall assemblies when subjected to nominally steady-state environmental conditions. There was interest in obtaining information on the drying rates of wall components, in particular oriented strand board (OSB), featuring several different types of membrane in contact with OSB given that such results could provide direct evidence of the degree to which membranes may retain moisture and affect moisture migration. On this basis, the drying response of mid-scale specimens of approximately (0.8 by 1-m) and full-scale specimens (2.44 by 2.44-m) were assessed in a series of experiments undertaken in a controlled laboratory setting. The results were subsequently used to help benchmark simulation results obtained from hygIRC in which a comparison is made between experimental and simulation results.
Publication date
LanguageEnglish
AffiliationNRC Institute for Research in Construction; National Research Council Canada
NotePaper ID JAI2102067
Peer reviewedYes
NRC numberNRCC 53231
NRC-IRC-20821
NPARC number20374561
Export citationExport as RIS
Report a correctionReport a correction
Record identifieraa7a58e0-1898-4c11-9743-c686d74eaee3
Record created2012-07-23
Record modified2017-08-16
Bookmark and share
  • Share this page with Facebook (Opens in a new window)
  • Share this page with Twitter (Opens in a new window)
  • Share this page with Google+ (Opens in a new window)
  • Share this page with Delicious (Opens in a new window)