Search results for: date wood flour

Authors: Marijana M. Ačanski, Kristian A. Pastor, Djura N. Vujić

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The identification of lipid and soluble sugar components in flour samples of different cultivars belonging to common oat species (Avena sativa L.) was performed: spring oat, winter oat and hulless oat. Fatty acids were extracted from flour samples with n-hexane, and derivatized into volatile methyl esters, using TMSH (trimethylsulfonium hydroxide in methanol). Soluble sugars were then extracted from defatted and dried samples of oat flour with 96% ethanol, and further derivatized into corresponding TMS-oximes, using hydroxylamine hydrochloride solution and BSTFA (N,O-bis-(trimethylsilyl)-trifluoroacetamide). The hexane and ethanol extracts of each oat cultivar were analyzed using GC-MS system. Lipid and simple sugar compositions are very similar in all samples of investigated cultivars. Chemometric tool was applied to numeric values of automatically integrated surface areas of detected lipid and simple sugar components in their corresponding derivatized forms. Hierarchical cluster analysis shows a very high similarity between the investigated flour samples of oat cultivars, according to the fatty acid content (0.9955). Moderate similarity was observed according to the content of soluble sugars (0.50). These preliminary results support the idea of establishing methods for oat flour authentication, and provide the means for distinguishing oat flour samples, regardless of the variety, from flour samples made of other cereal species, just by lipid and simple sugar profile analysis.

Keywords: oat cultivars, lipid composition, soluble sugar composition, GC-MS, chemometrics, authentication

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Authors: Mohamed Ahmed Kenawi Abdallah

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Chemical composition, cooking loss, shrinkage value, texture coefficient indices, Feder value, microbial examination, and sensory evaluation were done in order to examine the effect of adding 15% germinated quinoa seeds flour as extender to chicken wings meat to produce low fat chicken burger, packaged in two different packing materials and stored frozen for nine months. The data indicated reduction in the moisture content, crude either extract, and increase in the ash content, pH value, and total acidity for the samples extended by quinoa flour compared with the control one. The data showed that the extended samples with quinoa flour had the lowest values of TBA, cooking loss, and shrinkage value compared with the control ones. The data also revealed that, the sample contained quinoa flour had total bacterial count and psychrophilic bacterial count lower than the control sample. In addition, it has higher evaluation values for overall acceptability than the control one.

Keywords: chicken wings, low fat chicken burger, quinoa flour, vacuum packaging.

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Authors: Abduselam Faris, Rijalu Negash, Zera Kedir

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This study was initiated to identify constraints and opportunities of the wood production value chain in Southwest Ethiopia. About 385 wood trees growing farmers were randomly interviewed. Similarly, about 30 small-scale wood processors, 30 retailers, 15 local collectors and 5 wholesalers were purposively included in the study. The results of the study indicated that 98.96 % of the smallholder farmers that engaged in the production of wood trees which is used for wood were male-headed, with an average age of 46.88 years. The main activity that the household engaged was agriculture (crop and livestock) which accounts for about 61.56% of the sample respondents. Through value chain mapping of actors, the major value chain participant and supporting actors were identified. On average, the tree-growing farmers generated gross income of 9385.926 Ethiopian birr during the survey year. Among the critical constraints identified along the wood production value chain was limited supply of credit, poor market information dissemination, high interference of brokers, and shortage of machines, inadequate working area and electricity. The availability of forest resources is the leading opportunity in the wood production value chain. Reinforcing the linkage among wood production value chain actors, providing skill training for small-scale processors, and developing suitable policy for wood tree wise use is key recommendations forward.

Keywords: value chain analysis, wood production, southwest Ethiopia, constraints and opportunities

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Authors: Macdalyna Esther Ronie, Hasmadi Mamat, Ahmad Hazim Abdul Aziz, Mohamad Khairi Zainol

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Current trends in gluten-free food development are increasingly leaning towards the utilization of pigmented rice flour, with a particular focus on Bario Merah Sederhana (BMS), a red-pigmented rice native to Sarawak, Malaysia. This study delves into the evaluation of the nutritional, textural, and sensory attributes of gluten-free rice bread produced from a blend of BMS rice flour and potato starch. The resulting samples are denoted as F1 (100% BMS rice flour), F2 (90% BMS rice flour and 10% potato starch), F3 (80% BMS rice flour and 20% potato starch), and F4 (70% BMS rice flour and 30% potato starch). Comparatively, these gluten-free rice bread formulations exhibit higher levels of ash and crude fiber, along with lower carbohydrate content when juxtaposed with conventional wheat bread. Notably, the crude protein content of the rice bread diminishes significantly (p<0.05) as the proportion of rice flour decreases, primarily due to the higher protein content found in wheat flour. The crumb of the rice bread appears darker owing to the red pigment in the rice flour, while the crust is lighter than that of the control sample, possibly attributable to a reduced Maillard reaction. Among the various rice bread formulations, F4 stands out with the least dough and bread hardness, accompanied by the highest levels of stickiness and springiness in both dough and bread, respectively. In sensory evaluations, wheat bread garners the highest rating (p<0.05). However, within the realm of rice breads, F4 emerges as a viable and acceptable formulation, as indicated by its commendable scores in color (7.03), flavor (5.73), texture (6.03), and overall acceptability (6.18). These findings underscore the potential of BMS in the creation of gluten-free rice breads, with the formulation consisting of 70% rice flour and 30% potato starch emerging as a well-received and suitable option.

Keywords: gluten-free bread, bario rice, proximate composition, sensory evaluation

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Authors: Aitor Barbero-López, Soumaya Chibily, Gerhard Scheepers, Thomas Grahn, Martti Venäläinen, Antti Haapala

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Wood decay is addressed continuously within the wood industry through use and development of wood preservatives. The increasing awareness on the negative effects of many chemicals towards the environment is causing political restrictions in their use and creating more urgent need for research on green alternatives. This paper discusses some of the possible natural extracts for wood preserving applications and compares the analytical methods available for testing their behavior and efficiency against decay fungi. The results indicate that natural extracts have interesting chemical constituents that delay fungal growth but vary in efficiency depending on the chemical concentration and substrate used. Results also suggest that presence and redistribution of preservatives in wood during exposure trials can be assessed by spectral imaging methods although standardized methods are not available. This study concludes that, in addition to the many standard methods available, there is a need to develop new faster methods for screening potential preservative formulation while maintaining the comparability and relevance of results.

Keywords: analytics, methods, preservatives, wood decay

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Authors: K. A. Ibe, J. I. Mbonu, G. K. Umukoro

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The effects of wood ash on the ignition point of five common tropical woods in Nigeria were investigated. The ash and moisture contents of the wood saw dust from Mahogany (Khaya ivorensis), Opepe (Sarcocephalus latifolius), Abura (Hallealedermannii verdc), Rubber (Heavea brasilensis) and Poroporo (Sorghum bicolour) were determined using a furnace (Vecstar furnaces, model ECF2, serial no. f3077) and oven (Genlab laboratory oven, model MINO/040) respectively. The metal contents of the five wood sawdust ash samples were determined using a Perkin Elmer optima 3000 dv atomic absorption spectrometer while the ignition points were determined using Vecstar furnaces model ECF2. Poroporo had the highest ash content, 2.263 g while rubber had the least, 0.710 g. The results for the moisture content range from 2.971 g to 0.903 g. Magnesium metal had the highest concentration of all the metals, in all the wood ash samples; with mahogany ash having the highest concentration, 9.196 ppm while rubber ash had the least concentration of magnesium metal, 2.196 ppm. The ignition point results showed that the wood ashes from mahogany and opepe increased the ignition points of the test wood samples when coated on them while the ashes from poroporo, rubber and abura decreased the ignition points of the test wood samples when coated on them. However, Opepe saw dust ash decreased the ignition point in one of the test wood samples, suggesting that the metal content of the test wood sample was more than that of the Opepe saw dust ash. Therefore, Mahogany and Opepe saw dust ashes could be used in the surface treatment of wood to enhance their fire resistance or retardancy. However, the caution to be exercised in this application is that the metal content of the test wood samples should be evaluated as well.

Keywords: ash, fire, ignition point, retardant, wood saw dust

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Authors: Naruemon Prapasuwannakul

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Soy milk residue is obtained as a byproduct from soy milk and tofu production with little economic value. It contains high protein and fiber as well as various minerals and phyto-chemical compounds. The objective of this research was to substitute soy milk residue for wheat flour in gyoza skin in order to enhance value of soy milk residue and increase protein and fiber content of gyoza skin. Wheat flour was replaced with soy milk residue from 0 to 40%. The soy milk residue prepared in this research contains 26.92% protein, 3.58% fiber, 2.88% lipid, 6.29% ash and 60.33% carbohydrate. The results showed that increasing soy milk residue decreased lightness (L*value), tensile strength and sensory attributes but increased redness (a*), yellowness (b*), protein and fiber contents of product. The result also showed that the gyoza skin substituted with 30% soy milk residue was the most acceptable (p≤0.05) and its protein and fiber content increased up to 45 % and 867 % respectively.

Keywords: Gyoza skin, sensory, soymilk residue, wheat flour

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Authors: Sandra Tapin-Lingua, Katia Ruel, Jean-Paul Joseleau, Daouia Messaoudi, Olivier Fahy, Michel Petit-Conil

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The preservative efficacy of organic biocides is strongly related to their capacity of penetration and retention within wood tissues. The specific detection of the pyrethroid insecticide is currently obtained after extraction followed by chemical analysis by chromatography techniques. However visualizing the insecticide molecule within the wood structure requires specific probes together with microscopy techniques. Therefore, the aim of the present work was to apply a new methodology based on antibody-antigen recognition and electronic microscopy to visualize directly pyrethroids in the wood material. A polyclonal antibody directed against cypermethrin was developed and implement it on Pinus sylvestris wood samples coated with technical cypermethrin. The antibody was tested on impregnated wood and the specific recognition of the insecticide was visualized in transmission electron microscopy (TEM). The immunogold-TEM assay evidenced the capacity of the synthetic biocide to penetrate in the wood. The depth of penetration was measured on sections taken at increasing distances from the coated surface of the wood. Such results correlated with chemical analyzes carried out by GC-ECD after extraction. In addition, the immuno-TEM investigation allowed visualizing, for the first time at the ultrastructure scale of resolution, that cypermethrin was able to diffuse within the secondary wood cell walls.

Keywords: cypermethrin, insecticide, wood penetration, wood retention, immuno-transmission electron microscopy, polyclonal antibody

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Authors: Can Yao, Chang Dong Sheng

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The heat released by wood pellets during storage will cause self-heating and even self-ignition. In this work, the heat release rates of pine, fir wood and mahogany pellets at 30–70℃ were measured by TAM air isothermal calorimeter, and the kinetic analysis was performed by iso-conversion ratio and non-steady-state methods to evaluate its self-heating potential. The results show that the reaction temperature can significantly affect the heat release rate. The higher the temperature, the greater the heat release rate. The heat release rates of different kinds of wood pellets are obviously different, and the order of the heat release rates for the three pellets at 70℃ is pine > fir wood > mahogany. The kinetic analysis of the iso-conversion ratio method indicates that the distribution of activation energy for pine, fir wood and mahogany pellets under the release of 0.1–1.0 J/g specific heat are 58–102 kJ/mol, 59–108 kJ/mol and 59–112 kJ/mol, respectively. Their activation energies obtained from the non-steady-state kinetic analysis are 13.43 kJ/mol, 19.19 kJ/mol and 21.09 kJ/mol, respectively. Both kinetic analyses show that the magnitude of self-heating risk for the three pellet fuels is pine pellets > fir wood pellets > mahogany pellets.

Keywords: isothermal calorimeter, kinetics, self-heating, wood pellets

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Authors: K. Almi, S.Lakel, A. Benchabane, A. Kriker

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The fiber–matrix compatibility can be improved if suitable enforcements are chosen. Whenever the reinforcements have more thermal stability, they can resist to the main processes for wood–thermoplastic composites. This paper is an investigation of effect of different treatment process on the mechanical proprieties and on the thermal stability of date palm leaflets fibers with a view to improve the date palm fiber proprieties used as reinforcement of thermoplastic materials which main processes require extrusion, hot press. To compare the effect of alkali and acid treatment on the date palm leaflets fiber properties, different treatment were used such as Sodium hydroxide NaOH solution, aluminium chloride AlCl3 and acid treatment with HCL solution. All treatments were performed at 70°C for 4h and 48 h. The mechanical performance (tensile strength and elongation) is affected by immersion time in alkaline and acid solutions. The reduction of the tensile strength and elongation of fibers at 48h was higher in acid treatment than in alkali treatment at high concentration. No significant differences were observed in mechanical and thermal proprieties of raw fibers and fibers submerged in AlCl3 at low concentration 1% for 48h. Fibers treated by NaOH at 6% for 4h showed significant increase in the mechanical proprieties and thermal stability of date palm leaflets fibers. Hence, soda treatment is necessary to improve the fibers proprieties and consequently optimize the composite performance.

Keywords: date palm fibers, surface treatments, thermoplastic composites, thermal analysis

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Authors: Jean Paul Hategekimana, Bampire Claudine, Niyonsenga Nadia, Irakoze Josiane

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Peas, soybeans and rice are crops which are grown in Rwanda and are available in rural and urban local markets and they give contribution in reduction of health problems especially in fighting malnutrition and food insecurity in Rwanda. Several research activities have been conducted on how cereals flour can be mixed with legumes flour for developing baked products which are rich in protein, fiber, minerals as they are found in legumes. However, such activity was not yet well studied in Rwanda. The aim of the present study was to develop bread and biscuit products from peas, soybeans and rice as functional ingredients combined with wheat flour and then analyze the nutritional content and consumer acceptability of new developed products. The malnutrition problem can be reduced by producing bread and biscuits which are rich in protein and are very accessible for every individual. The processing of bread and biscuit were made by taking peas flour, soybeans flour and rice flour mixed with wheat flour and other ingredients then a dough was made followed by baking. For bread, two kind of products were processed, for each product one control and three experimental samples in different three ratios of peas and rice were prepared. These ratios were 95:5, 90:10 and 80:20 for bread from peas and 85:5:10, 80:10:10 and 70:10:20 for bread from peas and rice. For biscuit, two kind of products were also processed, for each product one control sample and three experimental samples in three different ratios were prepared. These ratios are 90:5:5,80:10:10 and 70:10:20 for biscuit from peas and rice and 90:5:5,80:10:10 and 70:10:20 for biscuit from soybean and rice. All samples including the control sample were analyzed for the consumer acceptability (sensory attributes) and nutritional composition. For sensory analysis, bread from of peas and rice flour with wheat flour at ratio 85:5:10 and bread from peas only as functional ingredient with wheat flour at ratio 95:5 and biscuits made from a of soybeans and rice at a ratio 90:5:5 and biscuit made from peas and rice at ratio 90:5:5 were most acceptable compared to control sample and other samples in different ratio. The moisture, protein, fat, fiber and minerals (Sodium and iron.) content were analyzed where bread from peas in all ratios was found to be rich in protein and fiber compare to control sample and biscuit from soybean and rice in all ratios was found to be rich in protein and fiber compare to control sample.

Keywords: bakery products, peas and rice flour, wheat flour, sensory evaluation, proximate composition

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Authors: M. Kamal M. Shah, Al Fareez Bin Aslie, O. Irma Wani, J. Sahari

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Wood plastic composites (WPC) were made using matrix of polypropylene (PP) thermoplastic resin with wood fiber from Artocarpus Odoratissimus as filler. The purpose of this project is to investigate the fracture properties of Artocarpus odoratissimus composite with PP. The WPC were manufactured by hot-press technique with varying formulations which are 10:0 (100% pure PP), 50:50 (40 g of wood fiber and 40 g of PP) and 60:40 (48 g of wood fiber and 32 g of PP). The mechanical properties were investigated. Tensile and flexural were carried out according to ASTM D 638 and ASTM D 790. The results were analysed to calculate the tensile strength. Tensile strength at break is ranged from 13.2 N/mm2 to 21.7 N/mm2 while, the flexural strength obtained is varying from 14.7 N/mm2 to 31.1 N/mm2. The results of the experiment showed that tensile and flexural properties of the composite were increased with the adding of wood fiber material. Finally, the Scanning Electron Microscope (SEM), have been done to study the fracture behavior of the WPC specimens.

Keywords: Artocarpus odoratissimus, polypropylene thermoplastic, wood fiber, WPC

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Authors: A. Keramaris, T. Sawidis, E. Kasapidou, P. Mitlianga

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Although the gastronomy of the Greeks of Pontus is highly prominent, it has not received the same level of scientific analysis as another local cuisine of Greece, that of Crete. As a result, we intended to focus our research on Greek Pontic cuisine to shed light on its unique recipes, food products, and, ultimately, its features. The Greeks of Pontus, who lived for a long time in the northern part (Black Sea Region) of contemporary Turkey and now widely inhabit northern Greece, have one of Greece's most distinguished local cuisines. Despite their gastronomy being simple, it features several inspiring delicacies. It's been a century since they immigrated to Greece, yet their gastronomic culture remains a critical component of their collective identity. As a first step toward comprehending Greek Pontic cuisine, it was attempted to investigate the production of one of its most renowned traditional products, furniko flour. In this project, we targeted residents of Western Macedonia, a province in northern Greece with a large population of descendants of Greeks of Pontus who are primarily engaged in agricultural activities. In this quest, we approached a descendant of the Greeks of Pontus who is involved in the production of furniko flour and who consented to show us the entire process of its production as we participated in it. The furniko flour is made from non-hybrid heirloom corn. It is harvested by hand when the moisture content of the seeds is low enough to make them suitable for roasting. Manual harvesting entails removing the cob from the plant and detaching the husks. The harvested cobs are then roasted for 24 hours in a traditional wood oven. The roasted cobs are then collected and stored in sacks. The next step is to extract the seeds, which is accomplished by rubbing the cobs. The seeds should ideally be ground in a traditional stone hand mill. We end up with aromatic and dark golden furniko flour, which is used to cook havitz. Accompanied by the preparation of the furnikoflour, we also recorded the cooking process of the havitz (a porridge-like cornflour dish). A savory delicacy that is simple to prepare and one of the most delightful dishes in Greek Pontic cuisine. According to the research participant, havitzis a highly nutritious dish due to the ingredients of furniko flour. In addition, he argues that preparing havitz is a great way to bring families together, share stories, and revisit fond memories. In conclusion, this study illustrates the traditional preparation of furnikoflour and its use in various traditional recipes as an initial effort to highlight the elements of Pontic Greek cuisine. As a continuation of the current study, it could be the analysis of the chemical components of the furniko flour to evaluate its nutritional content.

Keywords: furniko flour, greek pontic cuisine, havitz, traditional foods

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Authors: Kübra Aktaş, Nermin Bilgiçli, Tayyibe Erten, Perihan Kübra Çiçek

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In this research, different wheat-legume flour blends were used in Turkish noodle preparation with the aid of some gums (xanthan and guar). Chickpea, common bean and soy flours were used in noodle formulation at 20% level with and without gum (1%) addition. Some physical, chemical and sensory properties of noodles were determined. Water uptake, volume increase and cooking loss values of the noodles changed between 92.03-116.37%, 125.0-187.23% and 4.88-8.10%, respectively. Xanthan or guar gam addition decreased cooking loss values of legume fortified noodles. Both legume flour and gum addition significantly (p<0.05) affected the color values of the noodles. The lowest lightness (L*), redness (a*) and the highest yellowness (b*) values were obtained with soy flour usage in noodle formulation. Protein and ash values of noodles ranged between 15.14 and 21.82%; 1.62 and 2.50%, respectively, and the highest values were obtained with soy flour usage in noodle formulation. As a result of sensory evaluation, noodles containing chickpea flour and guar gum were rated with higher taste, odor, appearance and texture scores compared to other noodle samples.

Keywords: noodle, legume, soy, chickpea, common bean, gum

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Authors: T. Hamaishi, Y. Morinaga, H. Morita

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Introduction: Rice consumption in Japan has decreased, and Japanese government has recommended use of rice flour in order to expand the consumption of rice. There are two major protein components present in flour, called gliadin and glutenin. Gluten forms when water is added to flour and is mixed. As mixing continues, glutenin interacts with gliadin to form viscoelastic matrix of gluten. Rice flour bread does not expand as much as wheat flour bread. Because rice flour is not included gluten, it cannot construct gluten network in the dough. In recent years, some food additives have been used for dough-improving agent in bread making, especially surfactants has effect in order to improve dough extensibility. Therefore, we focused to fatty acid salt which is one of anionic surfactants. Fatty acid salt is a salt consist of fatty acid and alkali, it is main components of soap. According to JECFA(FAO/WHO Joint Expert Committee on Food Additives), salts of Myristic(C14), Palmitic(C16) and Stearic(C18) could be used as food additive. They have been evaluated ADI was not specified. In this study, we investigated to improving bread-making properties of rice flour dough adding fatty acid salt. Materials and methods: The sample of fatty acid salt is myristic (C14) dissolved in KOH solution to a concentration of 350 mM and pH 10.5. Rice dough was consisted of 100 g of flour using rice flour and wheat gluten, 5 g of sugar, 1.7 g of salt, 1.7g of dry yeast, 80 mL of water and fatty acid salt. Mixing was performed for 500 times by using hand. The concentration of C14K in the dough was 10 % relative to flour weight. Amount of gluten in the dough was 20 %, 30 % relative to flour weight. Dough expansion ability test was performed to measure physical property of bread dough according to the methods of Baker’s Yeast by Japan Yeast Industry Association. In this test, 150 g of dough was filled from bottom of the cylinder and fermented at 30 °C，85 % humidity for 120 min on an incubator. The height of the expansion in the dough was measured and determined its expansion ability. Results and Conclusion: Expansion ability of rice dough with gluten content of 20 %, 30% showed 316 mL, 341 mL for 120 min. When C14K adding to the rice dough, dough expansion abilities were 314 mL, 368 mL for 120 min, there was no significant difference. Conventionally it has been known that the rice flour dough contain gluten of 20 %. The considerable improvement of dough expansion ability was achieved when added C14K to wheat flour. The experimental result shows that c14k adding to the rice dough with gluten content more than 20 % was not improving bread-making properties. In conclusion, rice bread made with gluten content more than 20 % without C14K has been suggested to contribute to the formation of the sufficient gluten network.

Keywords: expansion ability, fatty acid salt, gluten, rice flour dough

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Authors: Md. Kamrul Hassan, Ari Pappinen

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Wood energy is the single most important form of renewable energy in many parts of the world especially in the least developing countries in South Asia like Bangladesh. The last portion of the national population of this country depends on wood energy for their daily primary energy need. This paper deals with the estimation of wood fuel at the current level and identifies the challenges and strategies related to the development of this resource. Desk research, interactive research and field survey were conducted for gathering and analyzing of data for this study. The study revealed that wood fuel plays a significant role in total primary energy supply in Bangladesh, and the contribution of wood fuel in final energy consumption in 2013 was about 24%. Trees on homestead areas, secondary plantation on off forest lands, and forests are the main sources of supplying wood fuel in the country. Insufficient supply of wood fuel against high upward demand is the main cause of concern for sustainable consumption, which eventually leads deterioration and depletion of the resources. Inadequate afforestation programme, lack of initiatives towards the utilization of set-aside lands for wood energy plantations, and inefficient management of the existing resources have been identified as the major impediments to the development of wood energy in Bangladesh. The study argued that enhancement of public-private-partnership afforestation programmes, intensifying the waste and marginal lands with short-rotation tree species, and formulation of biomass-based rural energy strategies at the regional level are relevant to the promotion of sustainable wood energy in the country.

Keywords: Bangladesh, challenge, supply, wood energy

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Authors: Japhet N. Mwambusi

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High tropical forests deforestation for solid wood furniture industry is among of climate change contributing agents. This pressure indirectly is caused by furniture joints failure due to poor gluing technology based on improper use of different glues to different wood species which lead to low quality and weak wood-glue joints. This study was carried in order to run performance tests of wood glues on different wood species used in wood workshops: Morogoro Tanzania whereby three popular wood species of C. lusitanica, T. glandis and E. maidenii were tested against five glues of Woodfix, Bullbond, Ponal, Fevicol and Coral found in the market. The findings were necessary on developing a guideline for proper glue selection for a particular wood species joining. Random sampling was employed to interview carpenters while conducting a survey on the background of carpenters like their education level and to determine factors that influence their glues choice. Monsanto Tensiometer was used to determine bonding strength of identified wood glues to different wood species in use under British Standard of testing wood shear strength (BS EN 205) procedures. Data obtained from interviewing carpenters were analyzed through Statistical Package of Social Science software (SPSS) to allow the comparison of different data while laboratory data were compiled, related and compared by the use of MS Excel worksheet software as well as Analysis of Variance (ANOVA). Results revealed that among all five wood glues tested in the laboratory to three different wood species, Coral performed much better with the average shear strength 4.18 N/mm², 3.23 N/mm² and 5.42 N/mm² for Cypress, Teak and Eucalyptus respectively. This displays that for a strong joint to be formed to all tree wood species for soft wood and hard wood, Coral has a first priority in use. The developed table of guideline from this research can be useful to carpenters on proper glue selection to a particular wood species so as to meet glue-bond strength. This will secure furniture market as well as reduce pressure to the forests for furniture production because of the strong existing furniture due to their strong joints. Indeed, this can be a good strategy on reducing climate change speed in tropics which result from high deforestation of trees for furniture production.

Keywords: climate change, deforestation, gluing technology, joint failure, wood-glue, wood species

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Authors: Julija Konstantinavičienė, Vlada Vitunskienė

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The role of sustainable biomass, including wood biomass, is becoming more important because of European Green Deal. The New EU Forest strategy is a flagship element of the European Green Deal and a key action on the EU biodiversity strategy for 2030. The first measure of this strategy is promoting sustainable forest management, including encouraging the sustainable use of wood-based resources. The first aim of this research was to develop and present a new approach to the concept of forest wood biomass potential in terms of sustainable development, distinguishing theoretical, technical and sustainable potential and detailing its constraints. The second aim was to prepare the methodology outline of sustainable forest wood biomass potential assessment and empirically check this methodology, considering economic, social and ecological constraints. The basic methodologies of the research: the review of research (with a combination of semi-systematic and integrative review methodologies), rapid assessment method and statistical data analysis. The developed methodology of assessment of forest wood potential in terms of sustainable development can be used in Lithuania and in other countries and will let us compare this potential a different time and spatial levels. The application of the methodology will be able to serve the development of new national strategies for the wood sector.

Keywords: assessment, constraints, forest wood biomass, methodology, potential, sustainability

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Authors: Jawad Ul Haq, Evan Mazur, Ahmed Qureshi, Mohamed Al-Hussein

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The uses of wood in furniture, building, bridges and aluminum in transportation and construction, make aluminum and forest economy a prominent matter in North America. Machines available to date to cut the aforementioned materials are mostly industry oriented with complex structure and operations which require special training and skill. Furthermore, requirements such as pneumatics, 3-phase supply are associated with cost, maintenance, and safety hazards. Power saws are very useful tools used to cut and shape materials; however, they can cause serious hand injuries. Operator’s hands in table saw are vulnerable as they are used to guide pieces into the saw. Apart from hands, saw operator is also prone to material being kicked back out of the saw or sustain eye or respiratory injuries due to rapidly flying sawdust and other debris. In this paper, design of an automatic saw cutting machine has been proposed to ensure safety, portability, usage at domestic level and capability to cut both aluminum and wood. This paper demonstrates detailed Mechanical design in SOLIDWORKS and Control Systems using Programmable Logic Controller (PLC), based on the aforementioned design objectives.

Keywords: programmable logic controller, saw cutting, control, automation

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Authors: Mohd Iz'aan Paiz Bin Zamri, Anis Salwa Mohd Khairuddin, Norrima Mokhtar, Rubiyah Yusof

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Effective statistical feature extraction and classification are important in image-based automatic inspection and analysis. An automatic wood species recognition system is designed to perform wood inspection at custom checkpoints to avoid mislabeling of timber which will results to loss of income to the timber industry. The system focuses on analyzing the statistical pores properties of the wood images. This paper proposed a fuzzy-based feature extractor which mimics the experts’ knowledge on wood texture to extract the properties of pores distribution from the wood surface texture. The proposed feature extractor consists of two steps namely pores extraction and fuzzy pores management. The total number of statistical features extracted from each wood image is 38 features. Then, a backpropagation neural network is used to classify the wood species based on the statistical features. A comprehensive set of experiments on a database composed of 5200 macroscopic images from 52 tropical wood species was used to evaluate the performance of the proposed feature extractor. The advantage of the proposed feature extraction technique is that it mimics the experts’ interpretation on wood texture which allows human involvement when analyzing the wood texture. Experimental results show the efficiency of the proposed method.

Keywords: classification, feature extraction, fuzzy, inspection system, image analysis, macroscopic images

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Authors: I. Sterbova, E. Oberhofnerova, M. Panek, M. Pavelek

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With growing popularity, wood of European larch (Larix decidua, Mill.) is being more often applied into the exterior, usually as facade elements, also without surface treatment. The aim of this work was to compare two laboratory tests of artificial accelerated weathering of wood with two ways of natural weathering in the exterior. To assess changes in selected surface characteristics of larch wood, accelerated weathering methods in the Xenotest and UV chamber were used, both in combination with temperature cycling, for 6 weeks. They were compared with natural weathering results at exposition under 45° and 90° in the exterior for 12 months. The changes of colour, gloss, contact angle of water and also changes in visual characteristics were evaluated. The results of wood surfaces changes after 6 weeks of accelerated weathering in Xenotest are closer to 12 months of natural weathering in the exterior at an angle of 90° compared to the UV chamber testing. The results, especially the colour changes, of the samples exposed at an angle of 45° in the exterior were significantly different. Testing in Xenotest more closely simulates the weathering of façade elements in the exterior compared to the UV chamber testing.

Keywords: larch wood, wooden facade, wood accelerated weathering, weathering methods

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Authors: Salise Oktay, Nilgün Kizilcan, Başak Bengü

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At present, formaldehyde based adhesives such as urea formaldehyde (UF), melamine formaldehyde (MF), melamine – urea formaldehyde (MUF), etc. are mostly used in wood based panel industry because of their high reactivity, chemical versatility, and economic competitiveness. However, formaldehyde based wood adhesives are produced from non- renewable resources. Hence, there has been a growing interest in the development of environment friendly, economically competitive, bio-based wood adhesives in order to meet wood based panel industry requirements. In this study, as formaldehyde free adhesive, Mimosa tannin, starch, sugar based wood adhesivewas synthesized. Citric acid and tartaric acid were used as hardener for the resin system. Solid content, viscosity, and gel time analyzes of the prepared adhesive were performed in order to evaluate the adhesive processability. FTIR characterization technique was used to elucidate the chemical structures of the cured adhesivesamples. In order to evaluate the performance of the prepared bio-based resin formulation, particleboards were produced in a laboratory scale, and mechanical, physical properties of the boards were investigated. Besides, the formaldehyde contents of the boards were determined by using the perforator method. The obtained results revealed that the developed bio-based wood adhesive formulation can be a good potential candidate to use wood based panel industry with some developments.

Keywords: bio-based wood adhesives, mimosa tannin, corn starch, sugar, polycarboxyclic acid

Procedia PDF Downloads 204

Authors: Diya Alsafadi, Fawwaz Khalili, Mohammad W. Amer

Abstract:

Butanol is an important industrial solvent and potentially a better liquid transportation biofuel than ethanol. The cost of feedstock is one key problem associated with the biobutanol production. Date palm is sugar-rich fruit and highly abundant. Thousands of tons of date wastes that generated from date processing industries are thrown away each year and imposing serious environmental problems. To exploit the utilization of renewable biomass feedstock, date palm waste was utilized for butanol production by Clostridium acetobutylicum DSM 1731. Fermentation conditions were optimized by investigating several parameters that affect the production of butanol such as temperature, substrate concentration and pH. The highest butanol yield (1.0 g/L) and acetone, butanol, and ethanol (ABE) content (1.3 g/L) were achieved at 20 g/L date waste, pH 5.0 and 37 °C. These results suggest that date palm waste can be used for biobutanol production.

Keywords: biofuel, acetone-butanol-ethanol fermentation, date palm waste, Clostridium acetobutylicum

Procedia PDF Downloads 317

Authors: W. F. Ribeiro, J. L. N. Góes

Abstract:

The industrial process adds to engineering wood products features absent in solid wood, with homogeneous structure and reduced defects, improved physical and mechanical properties, bio-deterioration, resistance and better dimensional stability, improving quality and increasing the reliability of structures wood. These features combined with using fast-growing trees, make them environmentally ecological products, ensuring a strong consumer market. The wood I-joists are manufactured by the industrial profiles bonding flange and web, an important aspect of the production of wooden I-beams is the adhesive joint that bonds the web to the flange. Adhesives can effectively transfer and distribute stresses, thereby increasing the strength and stiffness of the composite. The objective of this study is to evaluate different resins in a shear strain specimens with the aim of analyzing the most efficient resin and possibility of using national products, reducing the manufacturing cost. First was conducted a literature review, where established the geometry and materials generally used, then established and analyzed 8 national resins and produced six specimens for each.

Keywords: engineered wood products, structural resin, wood i-joist, Pinus taeda

Procedia PDF Downloads 250

Authors: Muhammad Muzamal, Anders Rasmuson

Abstract:

Wood material is extensively considered as a raw material for the production of bio-polymers, bio-fuels and value-added chemicals. However, the shortcoming in using wood as raw material is that the enzymatic hydrolysis of wood material is difficult because the accessibility of enzymes to hemicelluloses and cellulose is hindered by complex chemical and physical structure of the wood. The steam explosion (SE) pre-treatment improves the digestion of wood material by creating both chemical and physical modifications in wood. In this process, first, wood chips are treated with steam at high pressure and temperature for a certain time in a steam treatment vessel. During this time, the chemical linkages between lignin and polysaccharides are cleaved and stiffness of material decreases. Then the steam discharge valve is rapidly opened and the steam and wood chips exit the vessel at very high speed. These fast moving wood chips collide with each other and with walls of the equipment and disintegrate to small pieces. More damaged and disintegrated wood have larger surface area and increased accessibility to hemicelluloses and cellulose. The energy required for an increase in specific surface area by same value is 70 % more in conventional mechanical technique, i.e. attrition mill as compared to steam explosion process. The mechanism of wood disintegration during the SE pre-treatment is very little studied. In this study, we have simulated collision and impact of wood chips (dimension 20 mm x 20 mm x 4 mm) with each other and with walls of the vessel. The wood chips are simulated as a 3D orthotropic material. Damage and fracture in the wood material have been modelled using 3D Hashin’s damage model. This has been accomplished by developing a user-defined subroutine and implementing it in the FE software ABAQUS. The elastic and strength properties used for simulation are of spruce wood at 12% and 30 % moisture content and at 20 and 160 OC because the impacted wood chips are pre-treated with steam at high temperature and pressure. We have simulated several cases to study the effects of elastic and strength properties of wood, velocity of moving chip and orientation of wood chip at the time of impact on the damage in the wood chips. The disintegration patterns captured by simulations are very similar to those observed in experimentally obtained steam exploded wood. Simulation results show that the wood chips moving with higher velocity disintegrate more. Moisture contents and temperature decreases elastic properties and increases damage. Impact and collision in specific directions cause easy disintegration. This model can be used to efficiently design the steam explosion equipment.

Keywords: dynamic simulation, disintegration of wood, impact, steam explosion pretreatment

Procedia PDF Downloads 370

Authors: P. Hajyalikhani, B. Hudson, D. Boll, L. Boren, Z. Sparks, M. Ward

Abstract:

Wood Light frame construction is one of the most common types of construction methods for residential and light commercial building in North America and parts of Europe. The typical roof framing for wood framed building is sloped and consists of several structural members such as rafters, hips, and valleys which are connected to the ridge and ceiling joists. The common slopes for roofs are 3/12, 8/12, and 12/12. Wood framed residential roof failure is most commonly caused by wind damage in such buildings. In the recent study, one of the weaknesses of wood framed roofs is long unsupported structural member lengths, such as hips and valleys. The purpose of this research is to find the critical support location for long hips and valleys with different slopes. ForteWeb software is used to find the critical location. The analysis results demonstrating the maximum unbraced hip and valley length are from 8.5 to 10.25 ft. dependent on the slope and roof type.

Keywords: wood frame, stick framing, hip, valley

Procedia PDF Downloads 89

Authors: Amos Olajide Oluyege, Akpanobong Akpan Ekong, Emmanuel Uchechukwu Opara, Sunday Adeniyi Adedutan, Joseph Adeola Fuwape, Olawale John Olukunle

Abstract:

This study was carried out to evaluate the influence of wood species and wood plastic ratio on the physical and mechanical properties of wood plastic composites (WPCs) produced from polyethylene terephthalate (PET) plastic bottle wastes and sawdust from three hardwood species, namely, Terminalia superba, Gmelina arborea, and Ceiba pentandra. The experimental WPCs were prepared from sawdust particle size classes of ≤ 0.5, 0.5 – 1.0, and 1.0 – 2.0 mm at wood/plastic ratios of 40:60, 50:50 and 60:40 (percentage by weight). The WPCs for each study variable combination were prepared in 3 replicates and laid out in a randomized complete block design (RCBD). The physical properties investigated water absorption (WA), linear expansion (LE) and thickness swelling (TS) while the mechanical properties evaluated were Modulus of Elasticity (MOE) and Modulus of Rupture (MOR). The mean values for WA, LE and TS ranged from 1.07 to 34.04, 0.11 to 1.76 and 0.11 to 4.05 %, respectively. The mean values of the three physical properties increased with decrease in wood plastic ratio. Wood plastic ratio of 40:60 at each particle size class generally resulted in the lowest values while wood plastic ratio of 60:40 had the highest values for each of the three species. For each of the physical properties, T. superba had the least mean values followed by G. arborea, while the highest values were observed C. pentandra. The mean values for MOE and MOR ranged from 458.17 to 1875.67 and 2.64 to 18.39 N/mm2, respectively. The mean values of the two mechanical properties decreased with increase in wood plastic ratio. Wood plastic ratio of 40:60 at each wood particle size class generally had the highest values while wood plastic ratio of 60:40 had the least values for each of the three species. For each of the mechanical properties, C. pentandra had the highest mean values followed by G. arborea, while the least values were observed T. superba. There were improvements in both the physical and mechanical properties due to decrease in sawdust particle size class with the particle size class of ≤ 0.5 mm giving the best result. The results of the Analysis of variance revealed significant (P < 0.05) effects of the three study variables – wood species, sawdust particle size class and wood/plastic ratio on all the physical and mechanical properties of the WPCs. It can be concluded from the results of this study that wood plastic composites from sawdust particle size ≤ 0.5 and PET plastic bottle wastes with acceptable physical and mechanical properties are better produced using 40:60 wood/plastic ratio, and that at this ratio, all the three species are suitable for the production of wood plastic composites.

Keywords: polyethylene terephthalate plastic bottle wastes, wood plastic composite, physical properties, mechanical properties

Procedia PDF Downloads 166

Authors: E. Obreque-Slier, J. Laqui-Estaña, A. Peña-Neira, M. Medel-Marabolí

Abstract:

Wine is an important source of polyphenols. Red wines show important concentrations of nonflavonoid (gallic acid, ellagic acid, caffeic acid and coumaric acid) and flavonoid compounds [(+)-catechin, (-)-epicatechin, (+)-gallocatechin and (-)-epigallocatechin]. However, a significant variability in the quantitative and qualitative distribution of chemical constituents in wine has to be expected depending on an array of important factors, such as the varietal differences of Vitis vinifera and cultural practices. It has observed that Carménère grapes present a differential composition and evolution of phenolic compounds when compared to other varieties and specifically with Cabernet Sauvignon grapes. Likewise, among the cultural practices, the aging in contact with oak wood is a high relevance factor. Then, the extraction of different polyphenolic compounds from oak wood into wine during its ageing process produces both qualitative and quantitative changes. Recently, many new techniques have been introduced in winemaking. One of these involves putting new pieces of wood (oak chips or inner staves) into inert containers. It offers some distinct and previously unavailable flavour advantages, as well as new options in wine handling. To our best knowledge, there is not information about the behaviour of Carménère wines (Chilean emblematic cultivar) in contact with oak wood. In addition, the effect of aging time and wood product (barrels, chips or staves) on the phenolic composition in Carménère wines has not been studied. This study aims at characterizing the condensed and hydrolyzable tannins from Carménère wines during the aging with staves, chips and barrels from French oak wood. The experimental design was completely randomized with two independent assays: aging time (0-12 month) and different formats of wood (barrel, chips and staves). The wines were characterized by spectrophotometric (total tannins and fractionation of proanthocyanidins into monomers, oligomers and polymers) and HPLC-DAD (ellagitannins) analysis. The wines in contact with different products of oak wood showed a similar content of total tannins during the study, while the control wine (without oak wood) presented a lower content of these compounds. In addition, it was observed that the polymeric proanthocyanidin fraction was the most abundant, while the monomeric fraction was the less abundant fraction in all treatments in two sample. However, significative differences in each fractions were observed between wines in contact from barrel, chips, and staves in two sample dates. Finally, the wine from barrels presented the highest content of the ellagitannins from the fourth to the last sample date. In conclusion, the use of alternative formats of oak wood affects the chemical composition of wines during aging, and these enological products are an interesting alternative to contribute with tannins to wine.

Keywords: enological inputs, oak wood aging, polyphenols, red wine

Procedia PDF Downloads 139

Authors: Abasali Masoumi, Amir Gholamian Bozorgi

Abstract:

To have the best quality in wood products such as tabletops and inlay-woods, applying two principles are required: aesthetic and protection against the destructive agent. Artists spent a lot of time creating a masterwork project and also for better demonstrating beautiful appearance and preserving it for hundred years. So they need good material and appropriate method to finish it. As usual, wood painters use polyester or epoxy resins. These finishes need a special skill to use and then give a fantastic paint film and clearness. If we let resins dry in exposure to environmental agents such as unstable temperature, dust and etc., no doubt it becomes cloudy, crack, blister and much wood dust and air bubbles in it. We have designed a special wood coating booth (IR-Patent No: 70429) for wood-coating resins (polyester and epoxy), and this booth provides an adjustable space to control factors that is necessary to have a good finish in the end. Anti-bubble painting booth has the ability to remove bubbles from resin, precludes the cracking process and causes the resin to be the best. With this booth drying time of resin is reduced from 24 hours to 6 hours by fixing the optimum temperature, and it is very good for saving time. This booth is environment-friendly and never lets the poisonous vapors and other VOC (Volatile organic components) enter to workplace atmosphere because they are very harmful to humans.

Keywords: wood coating, epoxy resin, polyester resin, wood finishes

Procedia PDF Downloads 188

Authors: Popoola I. Olayinka, Alamu E. Oladeji, B. Maziya-Dixon

Abstract:

Cassava, an indigenous crop grown locally by subsistence farmers in Nigeria has potential to bring economic benefits to the country. Consumption of bread and other confectionaries has been on the rise due to lifestyle changes of Nigerian consumers. However, wheat, being the major ingredient for bread and confectionery production does not thrive well under Nigerian climate hence the huge spending on wheat importation. To reduce spending on wheat importation, the Federal Government of Nigeria intends passing into law mandatory inclusion of 20% high-quality cassava flour (HQCF) in wheat flour. While the proposed policy may reduce post harvest loss of cassava, and also increase food security and domestic agricultural productivity, there are downsides to the policy which include reduction in nutritional quality and low sensory appeal of cassava-wheat bread, reluctance of flour millers to use HQCF, technology and processing challenges among others. The policy thus presents an ethical dilemma which must be resolved for its successful implementation. While inclusion of HQCF to wheat flour in bread and confectionery is a topic that may have been well addressed, resolving the ethical dilemma resulting from the act has not received much attention. This paper attempts to resolve this dilemma using various approaches in food ethics (cost benefits, utilitarianism, deontological and deliberative). The Cost-benefit approach did not provide adequate resolution of the dilemma as all the costs and benefits of the policy could not be stated in the quantitative term. The utilitarianism approach suggests that the policy delivers greatest good to the greatest number while the deontological approach suggests that the act (inclusion of HQCF to wheat flour) is right hence the policy is not utterly wrong. The deliberative approach suggests a win-win situation through deliberation with the parties involved.

Keywords: HQCF, ethical dilemma, food security, composite flour, cassava bread

Procedia PDF Downloads 385