Earticle

초록

영어

Recently, various tourist products using hanok have increased rapidly. In the meantime, there is a steady demand for Hanok architecture. However, there are many negative perceptions about wood deformation and biodeterioration. Wood deformation and biodeterioration are related to moisture content. And the cracks occur in the process of removing water from the wood. Therefore, this study investigates the moisture content and cracks of dried hanok made of wood according to the drying method of wood. Drying methods include natural seasoning and artificial seasoning. There was a difference in moisture removal depending on drying period and method of natural seasoning. Drying time should be about 3 years for natural seasoning, so the moisture content of the wood is stable. In addition, the moisture absorption rate was low even in a humid environment where the voids were removed. However, natural seasoning is time consuming. Artificial seasoning, on the other hand, can quickly remove moisture from the wood and reduce porosity, but it is costly. Cracks that occur during the drying of wood may become problematic in appearance and stability due to wider spacing over time. As a result, the difference in the moisture content of the timber depending on the drying method and drying period of the wood was maintained even after the formation. These gaps appeared to be differences in moisture absorption in a wet environment.

목차

Abstract
1. 서론
1.1 연구의 배경 및 목적
1.2 연구의 대상과 방법
2. 이론적 고찰
2.1 목재의 일반적 특성
2.2 목재 함수율
2.3 목재의 균열
2.4 목재 건조 방법
2.5 국내외 관련 연구
3. 현장조사 및 측정
3.1 대상 및 측정 위치
3.2 측정 기간의 날씨
4. 함수율과 균열 분석
4.1 함수율 측정 데이터 분석
4.2 주변 환경에 따른 함수율 분석
4.3 균열
4.4 종합
5. 결론
참고문헌

키워드

저자

• 김윤상 [ Kim, Yun-Sang | 전북대학교 한옥사업단 연구원, 공학박사 ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국농촌건축학회논문집 [Journal of the Korean institute of rural architecture]

• 간기

  계간

• pISSN

  1229-2532

• 수록기간

  1999~2026

• 등재여부

  KCI 등재

• 십진분류

  KDC 522 DDC 630