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Word Structure
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Word of Mouth
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Word and Text
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Food Frontiers
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Food Research
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Nature Food
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Food Ethics
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Monoterpenes emissions from different samples of wood-based materials – laminated chipboards and medium-density fiberboards (MDF)
PublikacjaThe paper presents the results of studies on emission rates of monoterpenes, carried out with the use of a new type of device - Markes’ Micro-Chamber/Thermal Extractor™ (μ-CTE250). Subject of studies were different types of wood-based materials such as: laminated chipboards and medium-density fiberboards (MDF). Based on the results obtained one can conclude that the laminated chipboards may affect the indoor air quality in much...
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Praca z drewnem - Przestrzeń eksperymentu w tworzeniu architektury; Crafting Wood - Space of experiment in making architecture
PublikacjaW artykule przedstawiono eksperymenty z materiałem w tworzeniu architektury prowadzące do praktycznych rozwiązań w konstrukcji budynku. Takie podejście do tematyki zastosowania materiałów w architekturze nakreśla praktyczne aspekty tworzenia przestrzeni podczas pracy np. z drewnem. Podejście przedstawiono w kontekście dziedzictwa kulturowego podczas intensywnych warsztatów dotyczących tradycji i kultury budownictwa wybranych regionów...
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Effect of thermal modification of oak wood on sawdust granularity = Utecaj termicke modifikacije na granulometrijski sastav piljevine
PublikacjaW pracy przedstawiono wyniki badania składu granolumetrycznego trocin po przecinaniu na pilarce ramowej wielopiłowej PRW15M drewna dębowego (przed i po obróbce termicznej). Wykazano, że uzyskiwane trociny z drewna po modyfikacji termicznej charakteryzują się większym udziałem frakcji drobnych.
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Recent progress in ultra-low formaldehyde emitting adhesive systems and formaldehyde scavengers in wood-based panels: a review
PublikacjaTraditional wood-based panels are produced with synthetic, formaldehyde-based adhesives, commonly made from fossil-derived constituents, such as urea, phenol, melamine, etc. Along with their numerous advantages, such as chemical versatility, high reactivity and excellent adhesive performance, these adhesives are characterized by certain problems, connected with the hazardous volatile organic compounds (VOCs), mostly free formaldehyde...
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Mathematical model of the energy consumption calculation during the pine sawn wood (Pinus sylvestris L.) drying process
PublikacjaThe article presents the modification of the existing mathematical model to calculate energy consumption during conventional drying process. Apart from energy consumption the model permits to estimate the time of high-temperature drying process. The drying medium is air and superheated steam mixture. The obtained calculation results were compared with conducted experimental tests of drying square-edged sawn sapwood timber (Pinus...
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THE EFFECT OF WOOD DRYING METHOD ON THE GRANULARITY OF SAWDUST OBTAINED DURING THE SAWING PROCESS USING THE FRAME SAWING MACHINE
PublikacjaThe experimental results of the study focused on the effect of drying processes of warm air drying at the temperature of 6580°C and warm air-steam mixture drying at the temperature of 105°C of pine and beech wood to the size of sawdust grains created by cutting using RPW 15M frame saw is presented in the paper. Particle size analysis of dry sawdust was performed using two methods - screening method and optical method based on...
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The low temperature waste heat recovery in drying process of pine wood using micro-jet heat exchanger
PublikacjaThe article presents the influence of the drying medium temperature changes for the relative and absolute moisture content values during pine wood drying. The drying process was conducted at constant atmospheric pressure and with different drying medium (air) temperature levels, respectively: 40oC, 60oC, 80oC, 100oC, and 120oC. In order to develop a method that would enable low temperature drying of solid materials the experiments...
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Quantification of polybrominated diphenyl ethers (PBDEs) in food. A review
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Food safety of potato processed in the aspect of acrylamide risk
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QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING
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POLISH CONSUMERS’ AWARENESS AND KNOWLEDGE ABOUT FUNCTIONAL FOOD
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Essential and toxic elements in commercial microalgal food supplements
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COVID-19 Vaccine Boosters: The Good, the Bad, and the Ugly
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Multidimensional Scaling Analysis Applied to Music Mood Recognition
PublikacjaThe paper presents two experiments aimed at categorizing mood associated with music. Two parts of a listening test were designed and carried out with a group of students, most of whom where users of online social music services. The initial experiment was designed to evaluate the extent to which a given label describes the mood of the particular music excerpt. The second subjective test was conducted to collect the similarity data...
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Parametrization and Correlation Analysis Applied to Music Mood Classification .
PublikacjaThe paper presents a study on music mood categorization. First, a review of music mood models is presented. Then, the preparation of a set of music excerpts to be used in the experiments and music parametrization is described. Next, some listening tasks performed to obtain mood descriptors are introduced. Finally,the correlation between mood descriptors and features extracted from parameters is discussed. The paper concludes with...
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Sample preparation methods used in food flavor analysis
PublikacjaJako, że żywność to skomplikowana matryca, a związki lotne w niej zawarte występują zazwyczaj na poziomie śladowym wymagane jest zastosowanie specjalnej procedury przygotowania próbek. W pracy zostały opisane niektóre metody przygotowywania próbek żywności, które łączą w sobie izolację i wzbogacanie analitów. Wśród opisanych metod znalazły się: PT, SPME, SDME, SBSE oraz SFE.
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Functional properties of edible films for food applications - a review
PublikacjaApplication of natural polymers to forming edible films for food applications has been reviewed. Due to the hydrophilic nature of proteins and polysaccharides, films prepared from these polymers are too susceptible to moisture. Modification of them with critically selected a suitable compounds can result in their improved functional properties and making them useful for food packaging.
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"Computing with word" concept applied to musical information retrieval
PublikacjaW artykule zaproponowano wykorzystanie koncepcji "przetwarzania słów języka naturalnego" do znalezienia związku pomiędzy wybranymi parametrami dźwięków muzycznych a subiektywnie postrzeganą barwą. W pierwszej kolejności przedstawiono klasyczne metody mapowania parametrów mierzalnych i ich subiektywnych odpowiedników, następnie zbudowano bazę wiedzy w oparciu o wyniki testów subiektywnych. W procesie obróbki wykorzystano metodę...
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Food Bioactive Ingredients Processing Using Membrane Distillation
PublikacjaSeparation processes are an important part of today’s food industries, especially in the case of specific bioactive components due to their health benefits. In general, processing of bioactive food ingredients assumes the introduction of integrated system directed to their separation, fractionation, and recovery. Recently, membrane distillation (MD) has been considered as an alternative membrane-based separation and concentration...
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An Analysis of Neural Word Representations for Wikipedia Articles Classification
PublikacjaOne of the current popular methods of generating word representations is an approach based on the analysis of large document collections with neural networks. It creates so-called word-embeddings that attempt to learn relationships between words and encode this information in the form of a low-dimensional vector. The goal of this paper is to examine the differences between the most popular embedding models and the typical bag-of-words...
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Emerging Processes for Sustainable Processing of Food Ingredients and Products
PublikacjaIn recent decades, traditional food processing processes, such as homogenization, pasteurization, canning, drying, and smoking, among others, have been successfully applied to obtain, to some extent, acceptable food items. However, with the increasing food demand, as a consequence of the growing population worldwide, new, tunable, and enriched food products are demanded, requiring the implementation of emerging technologies in...
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Non-Nutritive Bioactive Compounds in Food of Plant Origin
PublikacjaThe increasing knowledge on the health benefits of certain food ingredients, in particular, those of plant origin, opened the discussion of the possibility of using edible plants or their active components in the prevention of non-communicable diseases. The health-promoting properties of plant foods are related to the presence of non-nutritive compounds, mainly plant secondary metabolites, which can affect many biological mechanisms...
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Determination of pesticide residues in food matrices using the QuEChERSmethodology
PublikacjaOznaczanie pozostałości pestycydów w próbkach żywności jest ogromnym wyzwaniem głównie z powodu dużych ilości substancji przeszkadzających, które podlegają ekstrakcji razem z analitami i najczęściej wywierają negatywny wpływ na tok analizy. Z drugiej strony, zapewnienie "bezpieczeństwa żywności" wymaga monitorowania w niej pozostałości pestycydów. W artykule przedstawiono nowe podejście do oznaczania pozostałości pestycydów w próbkach...
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Music Mood Visualization Using Self-Organizing Maps
PublikacjaDue to an increasing amount of music being made available in digital form in the Internet, an automatic organization of music is sought. The paper presents an approach to graphical representation of mood of songs based on Self-Organizing Maps. Parameters describing mood of music are proposed and calculated and then analyzed employing correlation with mood dimensions based on the Multidimensional Scaling. A map is created in which...
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Cellulose Nanomaterials in Biomedical, Food, and Nutraceutical Applications: A Review
PublikacjaNanotechnology with bionanomaterials have tremendous potential to enhance and utilize for nutrient and bioactive absorption, drug delivery systems, pharmaceutical, and nutraceutical field through various applications. Cellulose nanomaterials are green materials that are obtained from renewable sources and possess exceptional mechanical strength and biocompatibility. The associated unique physical and chemical properties have made...
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INFOGEST static in vitro simulation of gastrointestinal food digestion
PublikacjaDeveloping a mechanistic understanding of the impact of food structure and composition on human health has increasingly involved simulating digestion in the upper gastrointestinal tract. These simulations have used a wide range of different conditions that often have very little physiological relevance, and this impedes the meaningful comparison of results. The standardized protocol presented here is based on an international consensus...
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Birch sap concentrate as a potential modern food product
PublikacjaThis 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...
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Doing well by doing good — CSR in a global context
PublikacjaMotivation: Nowadays, there is a general understanding that stakeholders are crucial for the successful enterprise. There is also a need to think about Corporate Social Responsibility (CSR) in a global context. Never before corporations enjoyed so much power and authority. Corporations need to evolve, re-think their strategies and change their processes accordingly. However, as of now, there is no agreed way of measuring overall...
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Doing Well by Doing Good- CSR in a Global Context
PublikacjaNowadays, there is a general understanding that stakeholders are crucial for the successful enterprise. There is also a need to think about Corporate Social Responsibility (CSR) in a global context. Never before corporations enjoyed so much power and authority. Corporations need to evolve, re-think their strategies and change their processes accordingly. However, as of now, there is no agreed way of measuring overall sustainability...
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Advances in Electronic Noses and Tongues for Food Authenticity Testing
PublikacjaBRAK
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Cooperative Word Net Editor for Lexical Semantic Acquisition
PublikacjaThe article describes an approach for building Word Net semantic dictionary in a collaborative approach paradigm. The presented system system enables functionality for gathering lexical data in a Wikipedia-like style. The core of the system is a user-friendly interface based on component for interactive graph navigation. The component has been used for Word Net semantic network presentation on web page, and it brings functionalities...
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Fracture Toughness and Shear Yield Strength Determination for Two Selected Species of Central European Provenance
PublikacjaWhen offcut of wood is formed by shearing, Atkins’s analyses of sawing processes can be applied. Using this modern approach, it is possible to determine the fracture toughness and shear yield strength of wood. This model is only applicable for the axial-perpendicular cutting direction because both of these parameters are suitable for the given direction of cutting edge movement and cannot be considered material constants. Alternatively,...
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Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering
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Cutting model parameters from frame sawing of natural and impregnated Scots pine (Pinus sylvestris L.)
PublikacjaIn this paper, absolute and density normalized cutting model parameters of natural and impregnated Scots pine (Pinus sylvestris L.) are shown and a method for the calculation of their corresponding material properties in the principal material directions of wood is presented. The parameters were determined from measurements of cutting power on a sash gang saw, and are in detail the fracture toughness and the shear yield strength...
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Tool wear, surface roughness, cutting temperature and chips morphology evaluation of Al/TiN coated carbide cutting tools in milling of Cu–B–CrC based ceramic matrix composites
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Barrett-Joyner-Halenda (BJH) and Brunauer-Emmett-Teller (BET) analysis of wood and straw based biochars
Dane BadawczeThis data set includes the BJH and BET analysis results for straw and wood chips-based biochars generated at 450 Celsius degrees.
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[Chapter III] Influence of chip transport method on effects of cutting with circular saw
PublikacjaW pracy przedstawiono analizę transportu wiórów ze strefy skrawania na zewnątrz materiału obrabianego w procesie przecinania drewna piłami tarczowymi. Przedstawiono również przykłady zużycia pił tarczowych spowodowanych niewłaściwym transportem wiórów.
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The Research into the Effect of Conditions of Combined Electric Powered Diamond Processing on Cutting Power
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Surface texture generation during cylindrical milling in the aspect of cutting force variations
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Empirical verification in industrial conditions of fracture mechanics models of cutting power prediction
PublikacjaA comparison of experimental results obtained in the industrial conditions at a sawmill located in the Baltic Natural Forest Region (PL) and theoretical cutting power consumption forecasted with the models which include work of separation (fracture toughness) in addition to plasticity and friction has been described. In computations of cutting power consumption during rip sawing of Scots pine wood (Pinus sylvestris L.) values of...
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Preliminary investigations on biological treatment of aqueous phase separated from cutting fluids
PublikacjaZaprezentowano wyniki fizykochemicznego podczyszczania przepracowanych cieczy obróbkowych pochodzących z różnych źródeł. Emulsje przepracowanych cieczy obróbkowych zostały rozdzielone na fazę organiczną i wodną z wykorzystaniem różnych koagulantów. Wydzielona faza wodna została następnie poddana biologicznemu oczyszczaniu z wykorzystaniem osadu czynnego. W wyniku oczyszczania ścieków uzyskano 59-88% obniżenie wartości ChZT.
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Experimental studies on specific cutting resistance while cuttingwith narrow-kerf saws
PublikacjaBadania eksperymentalne właściwego oporu skrawania zostały wymuszone poprzez pojawienie się nowych technologii przecinania za pomocą cienkich pił. W przeprowadzonym eksperymencie wartościami wejściowymi były: rozwarcie całkowite ostrzy (rzaz), posuw na ostrze oraz grubość brzeszczotu piły. W ten sposób, oprócz zmian całkowitego przekroju warstwy skrawanej uwzględniano również wpływ warunków tarcia pomiędzy brzeszczotem piły, ścianami...
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Sawdust size distribution analysis of thermally modified and unmodified oak wood sawed on the frame sawing machine PRW15-M
PublikacjaW pracy przedstawiono wyniki analizy granulometrycznej składu wiórów drewna dębowego niemodyfikowanego i modyfikowanego termicznie uzyskanych podczas piłowania na pilarce ramowej PRW15-M z prędkością posuwu 1.67 mmin-1. Otrzymane trociny termicznie modyfikowanego drewna dębowego składają się z wiórów o ziarnistości w przedziale od 44.7 mm do 4.6 mm, podczas gdy dla drewna niemodyfikowanego zaobserwowano zmiany ziarnistości w granicach...