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Search results for: WOOD PELLETS
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Technological improvements in food production in the context of food quality and health safety.
PublicationW rozdziale wykazano sprzeczność pomiędzy szczytnymi celami Prawa Żywnościowego UE mającymi na celu absolutna ochronę zdrowia konsumenta a praktyką i wpływem wielkich organizacji przemysłowych skutkiem działań których, liczba dodatków do żywności z ok. 260 dozwolonych w RP przed wstąpieniem do UE wzrosła do ponad 330 wg aktów prawnych UE. Stosowanie dodatków do żywności ma przede wszystkim na celu przedłużenie okresu "shelf life"...
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The Role of Proteins in Food
PublicationThis chapter describes the effect of proteins on the sensory attributes and the biological value and safety of foods. The role of proteins depends on their amino acid composition and structure, on changes due to storage and processing, as well as on interactions with other food components. The effect on the sensory quality of foods is brought about by hydrophobicity, solubility, water holding capacity, gelling, film formation,...
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Lipids and Food Quality
PublicationThis chapter deals with lipids present in food as well as their chemical, biological, and functional properties. The chapter begins with a presentation of the main groups of lipids including their chemical structure and physical properties. The physical properties of lipids affecting food processing are covered. Then, the role of lipids in human nutrition is presented. This is followed by a description of the undesirable changes...
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Environmental contamination of food
PublicationOpisano źródła zanieczyszczeń środowiska oraz obecność w środowisku szeregu związków organicznych i nieorganicznych podejrzewanych o właściwości rakotwórcze. W rozdziale skupiono się na: pestycydach, PCB, WWA, PCDD/F, fenolach, azbeście oraz metalach ciężkich (AS, Be, Cd, Cr, Ni, Pb). Zestawiono typowe stężenia tych zanieczyszczeń w wodzie, deszczu i żywności, omówiono biokumulacje i biowzbogacanie w łańcuchu pokarmowym, a także...
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Water and food quality
PublicationRozdział zawiera opis podstawowych właściwości fizykochemicznych wody, rolęwody jako składnika żywności, wymagania odnośnie wody stosowanej w przemyśleżywnościowym, charakterystykę wody odpadowej, ścieków i ich neutralizację.
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Genotoxic food components
PublicationW rozdziale omówiono szczegółowo występowanie, mechanizm powstawania, działanie oraz ryzyko chorób nowotworowych związane ze związkami rakotwórczymi występującymi w żywności.
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Innovation in Food and Agriculture
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Innovation in Food and Agriculture
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Lipids and food quolity
PublicationLipidy znacząco wpływają na jakość większości produktów żywnościowych. Oddziałują na strukturę rożnych surowców i posiadają ogromny wpływ na wartość odżywczą , bezpieczeństwo i właściwości sensoryczne żywności.
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Prebiotics and probiotics in food
PublicationNowadays, food is not only used to satisfy hunger and is a source of nutrients, but is also considered a factor that directly affects human health. Consumers are looking for high-quality products that contain bioactive ingredients that affect the proper functioning of the body and good mood. Functional foods, which must exhibit health benefits when consumed as part of a balanced diet, are becoming increasingly popular among health-conscious...
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Nanofiltration in the food industry
PublicationNanofiltration (NF), as a pressure-driven membrane process, has been widely demonstrated to have great potential for food processing applications. There are several advantages of this membrane process over traditional methods that makes NF suitable for food processing, such as the low thermal damage to the product, higher aroma retention, lower energy consumption, and low maintenance costs. In this chapter, according to the recent...
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Pervaporation in food processing
PublicationThis chapter is about pervaporation in food processing
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Does Production of Clarias gariepinus × Heterobranchus longifilis Hybrids Influence Quality Attributes of Fillets?
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THE USE OF FEM FOR DETERMINATION OF RESONANT FREQUENCIES OF CIRCULAR SAW BLADES WITH INDIRECT TEETH IN GULLETS
PublicationUnderstanding the dynamical properties of the circular saw blade is necessary, since, there is a really need for a stable work at working rotational speeds, which are determined by frequencies at which the circular saw blade tends to vibrate. It was observed that the resonant frequency depend on the circular saw blade shape, a collar diameter and on saw’s teeth shape. In the presented work an attention was paid to the effect of...
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The effect of thermal modification on the quality of the milled surface of beech and pine wood
PublicationThe article deals with the effect of thermal modification on the quality of the created surface during milling on CNC milling cutters. The quality of the created surface is evaluated based on surface roughness, specifically its roughness parameter Ra. The observed surface is created by a shank cutter with a diameter of 20 mm and three cutting edges in a spiral at a standard speed of 18,000. min-1. The article compares thermally...
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Activated Carbon Produced by Pyrolysis of Waste Wood and Straw for PotentialWastewater Adsorption
PublicationPyrolysis of straw pellets and wood strips was performed in a fixed bed reactor. The chars, solid products of thermal degradation, were used as potential materials for activated carbon production. Chemical and physical activation processes were used to compare properties of the products. The chemical activation agent KOH was chosen and the physical activation was conducted with steam and carbon dioxide as oxidising gases. The eect...
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Sawing frozen wood with narrow kerf saws: Energy and quality effects.
PublicationOpór skrawania zależy podczas przecinania nie tylko od wilgotności drewna lecz również od jego temperatury. W pracy przedstawiono wyniki badań eksperymentalnych przecinania drewna sosnowego zmrożonego na pilarce ramowej wielopiłowej. Dla porównania wykonano również testy dla drewna o temperaturze pokojowej. Czynnikami badanymi były: moc skrawania, dokładność przecinania w postaci grubości elementów, a także chropowatość powierzchni....
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The effect of the late wood share in the annual ring growth on the cutting power
PublicationW pracy przedstawiono wpływ udziału drewna późnego w przyroście rocznym na zapotrzebowanie mocy skrawania na jedną piłę podczas przecinania drewna sosnowego na pilarce ramowej PRW15-M. Drewno sosnowe pochodziło z 4. Krain Geograficznych Polski. Otrzymane wyniki poddano analizie statystycznej, która wykazała, że dla większości Krain korelacja pomiędzy udziałem drewna późnego w przyroście rocznym i mocą skrawania była znacząca na...
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Application of Fracture Mechanics for Energetic Effects Predictions While Wood Sawing
PublicationIn the classical approach, energetic effects (cutting forces and cutting power) of wood sawing process are generally calculated on the basis of the specific cutting resistance, which is in the case of wood cutting the function of more or less important factors. On the other hand, cutting forces (or power - more interesting from energetic point of view) could be considered from a point of view of modern fracture mechanics. Cutting...
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Initial studies on the influence of Aspergillus niger on the wood components of Populus sp.
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Transportation of chips in the machining zone during cutting wood with circular saw
PublicationW pracy przedstawiono analizę odprowadznia wiórów ze strefy skrawania na zewnątrz materiału obrabianego przy przecinaniu drewna piłą tarczową.
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Diagnostic usefulness of granulometric analyses of chips distribution while sawing of wood
PublicationW niniejszym artykule opisano drogi transportu wiórów w procesie przecinania drewna i ich wpływ na rozdrobnienie wiórów. Przedstawiono również wyniki badań rozkładu segregacji wiórów powstających w procesie przecinania piłą o powszechnie stosowanej konstrukcji i piłą z domkniętymi rowkami wiórowymi.
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The prediction method of the shear angle in the cutting zone during wood sawing
PublicationW artykule opisano metodę przewidywania kąta ścinania w strefie skrawania dla przypadku przecinania drewna. Kąt ścinania był określany z wykorzystaniem współczesnej mechaniki pękania. Nieliniowe równanie opisujące tą wielkość było rozwiązywane numerycznie za pomocą metody iteracyjnej Newton-Raphson. Otrzymane wyniki obliczeń wykazują możliwość rozszerzenia obszaru modelowania efektów energetycznych procesu przecinania drewna nawet...
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Methodology for determination of the selected mechanical properties of wood based on cutting tests
PublicationFrom kiln-dried spruce wood (with steam) as well as in natural conditions were randomly selected 8 samples. After determining the average dimensions, moisture content and density of the samples they have been cut on the frame sawing machine PRW15M for measurement of cutting power. Based on those results from a linear rela-tionship of cutting power versus feed per toot mechanical properties of wood such as facture toughness and...
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Application of fracture mechanics for energetic effects predictions while wood sawing
PublicationIn the classical approach, energetic effects (cutting forces and cutting power) of wood sawing process are generally calculated on the basis of the specific cutting resistance, which is in the case of wood cutting the function of more or less important factors. On the other hand, cutting forces (power) could be considered from a point of view of modern fracture mechanics. Cutting forces may be employed to determine not only toughness...
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SAWING PROCESS AS A NEW ALTERNATIVE WAY OF DETERMINING SOME WOOD PROPERTIES
PublicationCutting forces (power) could be considered from a point of view of modern fracture mechanics. The developed cutting model, derived from fracture mechanics, includes work of separation (fracture toughness) in addition to plasticity and friction, and also dullness of the cutting edge described by the cutting edge radius. Moreover, forecasting of the shear plane angle for the cutting models, broaden possibilities of energetic effects...
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The selected effects of high temperature air-steam mixture wood drying
PublicationThe results of properties change of beech wood after drying process are presented. The wood taken to experiments was from northern part of Pomeranian region in Poland. Before the main high temperature drying process using air-steam mixture, wood was initially dried in an open air conditions. The high temperature drying process was conducted at temperature 120oC, humidity 48%, flow rate of drying medium 2.5m/s and atmospheric pressure....
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AN ALTERNATIVE WAY OF DETERMINING MECHANICAL PROPERTIES OF WOOD BY MEASURING CUTTING FORCES
PublicationThe cutting force is an energetic effect of splitting material, and might be therefore considered from a point of view of modern fracture mechanics. The dedicated mathematical model developed for description of the wood cutting has been developed here on the base of fracture theory, and includes work of separation (fracture toughness) in addition to the material plasticity and friction. The effect of the cutting edge dullness is...
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Surface texture of pine wood beams after planing in industrial conditions
PublicationMeasuring the surface features of wooden components after planing is connected with the rising demands regarding to the quality of the painted window frames. In the paper the complex surface texture analysis especially identifying of surface damages using non-contact 3D measurement techniques for precise area measurement were presented.This enabled the study of irregular surface features with sufficient fidelity and resolution....
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Lateral forces determine dimensional accuracy of the narrow‑kerf sawing of wood
PublicationThe shrinking global forest area limits the supply of industrially usable raw resources. This, in combination with the ever‑increasing consumption of timber due to population growth can lead to the lack of a positive balance between the annual volumetric growth and consumption of wood. An important innovation toward increasing environmental and economic sustainability of timber production is to reduce the volume of wood residues...
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Food & Function
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FOOD RESEARCH INTERNATIONAL
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Electrical conductivity of the SrTi1-xFexO3-d pellets at 20% pO2
Open Research DataThis dataset contains results electrical conductivity measurements of dense SrTi1-xFexO3-d (x=0.35, 0.50, 0.70) pellets. DC electrical conductivity measurements were performed by the Van der Pauw method between 900 °C and 200 °C. Studies were performed at 20% of oxygen partial pressure under humidified (~4 vol%) gas flow rate of 50 ml min -1.
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WOOD AND FIBER SCIENCE
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Word
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THE EFFECT OF DRYING INTENSITY ON THE COLOR CHANGES OF PINE WOOD (PINUS SYLVESTRIS L.)
PublicationThe effect of the selection of drying process parameters on the color change of Scots pine wood (Pinus Sylvestris L.) is presented. In this work the experimental studies have been performed. The research focused on the influence of drying intensity on the changes of color after drying process. Intensity of drying process was determined on the basis of the average drying gradient. To determine the color of wood before and after...
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The lasting traditions of activities in the field of wood technology researches at the Gdansk University of Technology
PublicationW niniejszym artykule przedstawiono sylwetki ludzi z Politechniki Gdańskiej, którzy odeszli, jednakowoż, których działalność była znacząca w obszarze drzewnictwa i mechanicznej technologii drewna.
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Moisture content during and after high- and normal-temperature drying processes of wood
PublicationThe aim of the article is to present the results of moisture content of wood during and after the high-temperature steam and air–steam mixture drying processes and after an open air-drying process. The knowledge of moisture content changes of wood in the process of its drying is one of the important parameters to economy drying process and to keep the quality of dried wood. Wood samples, namely, spruce (Picea abies K.) and beech...
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Mechanical Properties and Strength Reliability of Impregnated Wood after High Temperature Conditions
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Liquefaction of alder wood as the source of renewable and sustainable polyols for preparation of polyurethane resins
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XRF analysis of heavy metals contents in oak wood (Quercur robur L.)
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Experimental study of flow pattern and heat transfer during steam drying of wood
PublicationBadania wysokotemperaturowego suszenia drewna zostały zainspirowane koniecznością instensyfikacji wymiany ciepła i masy na potrzeby przemysłu drzewnego, a w szczególności meblarskiego, w zakresie doskonalenia metod suszenia drewna, modelowania intensyfikacji wymiany ciepła i masy w elementach suszonych, opracowania ekologicznych i energooszczędnych systemów suszarniczych, ochrony środowiska związanej z racjonalnym zużyciem energii,...
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Sawing Processes as a Way of Determining Fracture Toughness and Shear Yield Stresses of Wood
PublicationA new computational model, based on fracture mechanics, was used to determine cutting forces. Unlike traditional computing methods, which depend on many coefficients reflecting the machining of solid wood, the new model uses two main parameters: fracture toughness and shear yield stresses. The aim of this study was to apply this new method to determine these parameters for the tooth cutting edge principal positions and longitudinal...
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The diagnostic ambiguity of the impact test in empirical research of circular saw blades for wood
PublicationZachowanie piły podczas pracy – zarówno w trakcie przecinania, jak i na biegu luzem – zależy w dużym stopniu od konstrukcji piły i częstotliwości własnych narzędzi, które można określać doświadczalnie za pomocą testu harmonicznego bądź impulsowego. Wyniki badań wykazały, że ten ostatni nie gwarantuje prawidłowego przypisania częstotliwości charakterystycznych widma do odpowiadających im rzeczywistych postaci drgań wynikającym z...
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Liquefaction of alder wood as the source of renewable and sustainable polyols for preparation of polyurethane resins
PublicationLiquefaction of wood-based biomass gives different polyol properties depending on the reagents used. In this article, alder wood sawdust was liquefied with glycerol and poly(ethylene glycol) solvents. Liquefaction reactions were carried out at temperatures of 120, 150 and 170 °C. The obtained bio-polyols were analyzed in order to establish the process efficiency, hydroxyl number, acid value, viscosity and structural characteristics...
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Experimental and Numerical Investigation of Tensile and Flexural Behavior of Nanoclay Wood-Plastic Composite
PublicationIn this study, the effect of wood powder and nanoclay particle content on composites’ mechanical behavior made with polyethylene matrix has been investigated. The wood flour as a reinforcer made of wood powder was at levels of 30, 40, and 50 wt.%, and additional reinforcement with nanoclay at 0, 1, 3, and 5 wt.%. Furthermore, to make a composite matrix, high-density polyethylene was used at levels of 70, 60, and 50% by weight....
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Mutagenic and Carcinogenic Compounds in Food
PublicationFood is a major environmental human cancer risk factor. One of the reasons for this is that food products contain substances that exhibit mutagenic and carcinogenic potential which may induce the transformation of normal somatic cells into cancerous cells. These compounds occur in food as a result of microbial contaminations (mycotoxins produced by molds), are generated from natural food components upon processing (e.g. heterocyclic...
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The role of lipids in food quality
PublicationZawartość lipidów zależy od gatunku i stanu dojrzałości surowców żywnościo-wych. Zależnie od zawartości i składu lipidy wpływają korzystnie na wartośćbiologiczną żywności lub wywierają efekt niepożądany. Lipidy i produkty ichprzemian oraz reakcji z innymi składnikami uczestniczą w tworzeniu barwy,tekstury, zapachu i smaku żywności.
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Rheological properties of food systems
PublicationPrzedstawiono ocenę systemów żywności pod względem ich właściwości reologi-cznych. Dla określonego schematu podziału opisano podstawowe sposoby pomiaruwłaściwości w tych strukturach. Na podstawie przyjętego modelu reologicznegooraz rozpoznanych sił i zależności działających w odpowiednim zestawie skła-dników struktury żywności, określono wpływ zmian reologicznych na cechy sen-soryczne w niektórych systemach żywności.
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New Economy, Food, and Agriculture
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