In northern European countries, as well as in North America tree saps of maples and birches are used for the production of syrups. Birch syrups are characterized by a specific aromatic taste and can be used as an addition to sweets, desserts, salads and meats. Attention is paid to the health benefits of birch syrups, mainly for high mineral content. The aim of this study was to evaluate the usefulness of birch saps obtained from...

This paper presents birch sap concentrate obtained by the reverse osmosis method. It is characterized by sweet taste, high content of minerals and no risk to consumers in terms of content of heavy metals standardized in the European Union food legislation. This beverage has all the features of a modern food product, i.e. it has an attractive taste, is obtained using new technology, meets the clean label requirements and can be...

This work presents the effect of steaming beech, birch and maple woods on the resulting quality of the milled wood surface. The steaming process of the studied woods results in a targeted change in the color of the wood, which changes from the original light white-gray color to fine reddishbrown to dark brown color shades that are more or less saturated depending on the temperature of the saturated water steam. The color changes...

Praca zawiera wyniki badań eksperymentalnych procesu przecinania drewna brzozy i buka piłami o rzazie 2 mm na pilarce ramowej PRW15M. Na podstawie teoretycznego modelu Atkinsa, wyznaczono z danych eksperymentalnych stałe materiałowe (wiązkość i naprężenia tnące w strefie ścinania) i opracowano model do prognozowania mocy skrawania podczas przecinania drewna piłami na pilarce ramowej dla innych wartości rzazu w funkcji posuwu na...