Lumber quality of Eucalyptus grandis as a function of diametrical position and log steaming

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Temperature charts of Hevea brasiliensis during log steaming and its effect on the board cracks

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Use of glass transition temperature for stabilization of board's cracks of Eucalyptus grandis

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Estimativa do tempo de vaporização de toras de Eucalyptus grandis

O objetivo deste estudo foi adequar o modelo geral de determinação do tempo de vaporização de toras, proposto por Steinhagen et al. (1980), para a madeira de Eucalyptus grandis. Para tanto, foram coletadas toras de 20 a <25, de 25 a <30 e de 30 a <35 cm de diâmetro de 14 árvores de E. grandis provenientes do Horto Florestal de Mandurí, SP, pertencente ao Instituto Florestal de São Paulo. em cada uma das toras foi inserido um termopar próximo ao seu centro. Posteriormente, as toras foram vaporizadas a 90 ºC e 100% de umidade relativa, durante 20 horas. Um coletor de dados registrou as temperaturas, no interior do material, durante o tratamento térmico. Conclui-se que o modelo de Steinhagen et al. (1980) não pode ser diretamente aplicado à espécie em estudo, e propõem-se fatores de correções para a utilização do modelo geral de determinação do tempo de vaporização de toras, desenvolvido por Steinhagen et al. (1980), para a madeira de Eucalyptus grandis.

Influência da posição diametral das tábuas e da vaporização nos defeitos de secagem de Eucalyptus grandis

This study evaluated the Eucalyptus grandis drying defects acting on boards diametrical position and on log steaming. Half of the logs, with diameter from 20 to <25, 25 to <30 and 30 to <35cm, were steamed during 20 hours at 90°C of temperature. Subsequently, the logs (control and steamed) were sawn. The boards were dried in the dry-kiln pilot and the resulting defects from the drying process were measured. The results indicate that: (1) the boards coming from control logs presented different magnitude defects in function of the diametrical position. The split and spring to increase in direction to pith, the bow to increase in direction to bark and cupping were bigger in intermediary boards; (2) the boards coming from steamed logs presented a reduction from drying defects in function of logs diameter and its more homogeneous index in the pith-bark direction.

Chemical properties and decay resistance of eucalyptus grandis wood from steamed logs

The objective of this study was evaluate the effect of the log steaming on the chemical properties and decay resistance of Eucalyptus grandis wood. Logs with diameter between 20 and 22 cm were studied. Half of logs were kept in its on original condition, and the other half was steamed at 90°C for 13 hours. The holocellulosc, Klason lignin, total extractives content and the weight loss caused by the decay fungus Pycnoporus sanguineous were characterized. The results showed that the log steaming of E. grandis wood cause: (l)a significantly decreased in holocellulose content; (2) an increase of 4.8% and 4.4% in total extractives and lignin content, respectively; and (3) a decrease in its durability against the decay fungus P. sanguineus in order of 13.03%. Copyright © (2012) by WCTE 2012 Committee.

Avaliação do tempo e métodos de aquecimento de toras de Eucalyptus grandis Hill ex-Maiden e sua influência no rendimento em laminação e na qualidade das lâminas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estimativa do tempo de vaporização das toras e sua implicação no desdobro e na secagem da madeira de Eucalyptus grandis

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Alterações nutricionais em hortaliças decorrentes de diferentes métodos de cozimento

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Análise das interações moleculares em blendas sintéticas tipo biodiesel/diesel por espectroscopia dielétrica e vibracional de absorção na região do infravermelho

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo dos níveis de tensões de crescimento e influência da vaporização de toras na qualidade do desdobro da madeira de Hevea brasiliensis

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito da vaporização na madeira de Eucalyptus grandis sobre as suas propriedades químicas e resistência natural a fungos e cupins

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effect of steam thermal treatment on the drying process of Eucalyptus dunnii variables

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Alterações nuricionais em casca e polpa de cenoura decorrentes de diferentes métodos de cozimento

The aim of this study was to verify the carrot cooking most suitable method to minimize nutrient losses. Carrot peel slices were subjected to pre cooking tests that were initiated with 0.5 min of duration and then increased in 0.5 min successively. The carrot pieces texture was monitored during the pre tests so all would havethe same texture independent of the type of cooking. The degree of softennes was evaluated by pressuring the pieces between the toes. The carrot pulp and pell were subjected to four types of heat treatment (pressure, immersion, microwave, and steam), after that they were pounded with a food processor and stored at -18 ºC. The nutritional analyses were as follow: The evalu determination of proteins, lipids, fibers, sugars reducers, total of ascorbic acid content and minerals (iron, calcium, zinc, magnesium, potassium, phosphorus, and calcium). The analyses were accomplished with fresh carrot and after cooking with the different methods. The peel of the carrot presented as amounts of proteins, lipids, fibers percentages, sugars reducers, total and ascorbic acid content equivalent to the pulp. In addition, the minerals content was superior in the peel in relation to the pulp, presenting respective percentages of 38,10%, 95,12%, 47,04%, 58,88%, 70,27% and 21,27%. There were nutrient losses in relation to the raw vegetable, when the carrot pieces were submitted to the different cooking methods. The methods of steaming and microwave had lower nutritional losses.