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)

X-Ray Imaging of SAPO-34 Molecular Sieves at the Nanoscale: Influence of Steaming on the Methanol-to-Hydrocarbons Reaction

The effect of a severe steaming treatment on the physicochemical properties and catalytic performance of H-SAPO-34 molecular sieves during the methanol-to-hydrocarbons (MTH) reaction has been investigated with a combination of scanning transmission X-ray microscopy (STXM), catalytic testing, and bulk characterization techniques, including ammonia temperature programmed desorption and 27Al and 29Si magic angle spinning nuclear magnetic resonance. For this purpose, two samples, namely a calcined and a steamed H-SAPO-34 catalyst powder, have been compared. It has been found that calcined H-SAPO-34 displays a high selectivity towards light olefins, yet shows a poor stability as compared to a zeolite H-ZSM-5 catalyst. Moreover, in situ STXM at the carbon K-edge during the MTH reaction allows construction of nanoscale chemical maps of the hydrocarbon species formed within the H-SAPO-34 aggregates as a function of reaction time and steam post-treatment. It was found that there is an initial preferential formation of coke precursor species within the core of the H-SAPO-34 aggregates. For longer times on stream the formation of the coke precursor species is extended to the outer regions, progressively filling the entire H-SAPO-34 catalyst particle. In contrast, the hydrothermally treated H-SAPO-34 showed similar reaction selectivity, but decreased activity and catalyst stability with respect to its calcined counterpart. These variations in MTH performance are related to a faster and more homogeneous formation of coke precursor species filling up the entire steamed H-SAPO-34 catalyst particle. Finally, the chemical imaging capabilities of the STXM method at the Al and Si K-edge are illustrated by visualizing the silicon islands at the nanoscale before and after steaming H-SAPO-34.

The steaming of Wigan Arley coal in vertical gas retorts.

At head of title: Department of scientific and industrial research. Fuel research board ...

Financial intermediation in a model of growth through creative destruction

This paper presents an endogenous growth model in which the research activity is financed by intermediaries that are able to reduce the incidence of researcher's moral hazard. It is shown that financial activity is growth promoting because it increases research productivity. It is also found that a subsidy to the financial sector may have larger growth effects than a direct subsidy to research. Moreover, due to the presence of moral hazard, increasing the subsidy rate to R\&D may reduce the growth rate. I show that there exists a negative relation between the financing of innovation and the process of capital accumulation. Concerning welfare, the presence of two externalities of opposite sign steaming from financial activity may cause that the no-tax equilibrium provides an inefficient level of financial services. Thus, policies oriented to balance the effects of the two externalities will be welfare improving.

The endoplasmic reticulum: a sensor of cellular stress that modulates immune responses.

Many inflammatory and infectious diseases are characterized by the activation of signaling pathways steaming from the endoplasmic reticulum (ER). These pathways, primarily associated with loss of ER homeostasis, are emerging as key regulators of inflammation and infection. Recent advances shed light on the mechanisms linking ER-stress and immune responses.

The endoplasmic reticulum: a sensor of cellular stress that modulates immune responses.

Many inflammatory and infectious diseases are characterized by the activation of signaling pathways steaming from the endoplasmic reticulum (ER). These pathways, primarily associated with loss of ER homeostasis, are emerging as key regulators of inflammation and infection. Recent advances shed light on the mechanisms linking ER-stress and immune responses.

Sahan lämmöntuotannon ohjaus

Sahalaitoksilla käytetään lämpöenergiaa sahatavaran kuivauksessa. Lämpö tuotetaan pääasiassa polttamalla sivutuotteita, kuten kuorta ja purua. Hyvän kuivauslaadun saavuttamiseksi kuivausilman lämpötilan ja kosteuden on oltava oikean suuruiset. Epäsuotuisat kuivausolosuhteet hidastavat kuivumista tai aiheuttavat kuivausvikoja. Työssä käsiteltävänä sahalla lämpö tuotetaan kahdella sivutuotteita polttavalla kuorikattilalla sekä tarvittaessa raskasöljykattilalla. Raskasöljykattilalla tuotetaan myös kuivaamojen kostutushöyry. Automatiikkaa kehittämällä lämmöntuotanto saatiin reagoimaan paremmin vaihtelevaan lämmöntarpeeseen. Hyvin toimivan lämmöntuo¬tantojärjestelmän ansiosta kuivausolosuhteet ovat säilyneet entistä vakaampina. Matalapaineista höyryä johdetaan osaan sahan kuivaamoista. Höyrytys parantaa kuivauslaatua ja mahdollistaa nopeamman kuivauksen. Kuivaamot höyrytetään kuormanvaihdon jälkeen, jotta ilmankosteus nousee nopeasti tavoitetasolle. Lämmitys-vaiheen jälkeen höyrykostutusta ei tulisi käyttää ennen seuraavaa kuormanvaihtoa. Kehittämällä kuivaamoautomatiikkaa höyryn käyttö saatiin aikaisempaa kustannustehokkaammaksi. Muutoksien avulla polttoainekustannukset ovat pienentyneet.

Pressurized hot water flow-through extraction of birch wood

Effective processes to fractionate the main compounds in biomass, such as wood, are a prerequisite for an effective biorefinery. Water is environmentally friendly and widely used in industry, which makes it a potential solvent also for forest biomass. At elevated temperatures over 100 °C, water can readily hydrolyse and dissolve hemicelluloses from biomass. In this work, birch sawdust was extracted using pressurized hot water (PHWE) flow-through systems. The hypothesis of the work was that it is possible to obtain polymeric, water-soluble hemicelluloses from birch sawdust using flow-through PHW extractions at both laboratory and large scale. Different extraction temperatures in the range 140–200 °C were evaluated to see the effect of temperature to the xylan yield. The yields and extracted hemicelluloses were analysed to obtain sugar ratios, the amount of acetyl groups, furfurals and the xylan yields. Higher extraction temperatures increased the xylan yield, but decreased the molar mass of the dissolved xylan. As the extraction temperature increased, more acetic acid was released from the hemicelluloses, thus further decreasing the pH of the extract. There were only trace amounts of furfurals present after the extractions, indicating that the treatment was mild enough not to degrade the sugars further. The sawdust extraction density was increased by packing more sawdust in the laboratory scale extraction vessel. The aim was to obtain extracts with higher concentration than in typical extraction densities. The extraction times and water flow rates were kept constant during these extractions. The higher sawdust packing degree decreased the water use in the extractions and the extracts had higher hemicellulose concentrations than extractions with lower sawdust degrees of packing. The molar masses of the hemicelluloses were similar in higher packing degrees and in the degrees of packing that were used in typical PHWE flow-through extractions. The structure of extracted sawdust was investigated using small angle-(SAXS) and wide angle (WAXS) x-ray scattering. The cell wall topography of birch sawdust and extracted sawdust was compared using x-ray tomography. The results showed that the structure of the cell walls of extracted birch sawdust was preserved but the cell walls were thinner after the extractions. Larger pores were opened inside the fibres and cellulose microfibrils were more tightly packed after the extraction. Acetate buffers were used to control the pH of the extracts during the extractions. The pH control prevented excessive xylan hydrolysis and increased the molar masses of the extracted xylans. The yields of buffered extractions were lower than for plain water extractions at 160–170 °C, but at 180 °C yields were similar to those from plain water and pH buffers. The pH can thus be controlled during extraction with acetate buffer to obtain xylan with higher molar mass than those obtainable using plain water. Birch sawdust was extracted both in the laboratory and pilot scale. The performance of the PHWE flow-through system was evaluated in the laboratory and the pilot scale using vessels with the same shape but different volumes, with the same relative water flow through the sawdust bed, and in the same extraction temperature. Pre-steaming improved the extraction efficiency and the water flow through the sawdust bed. The extracted birch sawdust and the extracted xylan were similar in both laboratory and pilot scale. The PHWE system was successfully scaled up by a factor of 6000 from the laboratory to pilot scale and extractions performed equally well in both scales. The results show that a flow-through system can be further scaled up and used to extract water-soluble xylans from birch sawdust. Extracted xylans can be concentrated, purified, and then used in e.g. films and barriers, or as building blocks for novel material applications.

Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing

AbstractThermal processing and production practices used in vegetables can cause changes in their phytochemical contents. Eggplant is characterized by its high antioxidant content. The objective of this work was to determine levels of anthocyanins, polyphenols, and flavonoids and antioxidant capacity in organically and conventionally grown eggplant prepared fresh or subjected to one of three thermal preparation methods: boiling, baking or steaming. The soluble and hydrolyzable polyphenols and flavonoids content were quantified by Folin-Ciocalteu and Aluminum chloride methods, respectively. Anthocyanins were quantified according to the pH differential method. Antioxidant capacity was determined by DPPH and ORAC methods. The results showed differences between organic and conventional eggplant for some variables although cultivation method did not have a consistent effect. Hydrolysable polyphenol content was greater, and soluble and hydrolysable antioxidant capacities were higher in organically grown eggplant, while anthocyanin content was greater in conventionally grown eggplant. Fresh eggplant produced under conventional cultivation had a much greater content of anthocyanins compared to that of other cultivation method-thermal treatment combination. In general, steamed eggplant contained higher total polyphenol and flavonoid levels as well as greater antioxidant capacity. Steamed eggplant from both conventional and organic systems also had high amounts of anthocyanins compared to other thermal treatments.

Composition and color stability of anthocyanin-based extract from purple sweet potato

AbstractPurple sweet potato (PSP) can provide products with attractive color besides nutritious benefits in food processing. So, the compositions and color stability of an aqueous anthocyanin-based PSP extract were investigated in order to promote its wide use in food industry. PSP anthocyanins were extracted with water, and nine individual anthocyanins (48.72 ug mL–1 in total, 24.36 mg/100 g fresh PSP in yield) were found by HPLC analysis. The PSP extract also contained 17.11 mg mL–1 of protein, 0.44 mg mL–1 of dietary fiber, 2.82 mg mL–1 of reducing sugars, 4.02 ug mL–1 of Se, 54.21 ug mL–1 of Ca and 60.83 ug mL–1 of Mg. Changes in color and stability of the PSP extract, as affected by pH, heat, light and extraction process, were further evaluated. Results indicated that PSP anthocyanins had good stability at pH 2.0-6.0, while the color of PSP extract kept stable during 30 days of storage at 20 °C in dark. Both UV and fluorescent exposure weakened the color stability of PSP extract and UV showed a more drastic effect in comparison. A steaming pretreatment of fresh PSP is beneficial to the color stability.

GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content

Abstract Germinated grains have been known as sources of Gamma-aminobutyric acid (GABA) that provide beneficial effects for human health. This study was aimed to investigate GABA production, dietary fiber, antioxidant activity, and the effect of cooking on GABA loss in germinated legumes and sesame. The highest GABA content was found in germinated mung bean, (0.8068 g kg-1, 24 h incubation) followed by germinated soybean, germinated black bean and soaked sesame. Beside GABA, dietary fiber content also increased in all grains during germination where the insoluble dietary fiber fractions were always found in higher proportions to soluble dietary fiber fractions. Our results also confirmed that germinated mung bean is a rich source of GABA and dietary fibers. Microwave cooking resulted in the smallest loss of GABA in mung bean and sesame, while steaming led to the least GABA content loss in soybean and black bean. Therefore microwave cooking and steaming are the most recommended cooking processes to preserve GABA in germinated legumes and sesame.

Interaction of heat-moisture conditions and physical properties in oat processing: II. Flake quality

Product quality is an important determinant of consumer acceptance. Consistent oat flake properties are thus necessary in the mill as well as in the marketplace. The effects of kilning and tempering conditions (30, 60 or 90 min at 80, 95 or 110 degrees C) on flake peroxidase activity, size, thickness, strength and water absorption were therefore determined. After kilning, some peroxidase activity remained but steaming and tempering effectively destroyed the activity of these enzymes. Thus the supposed protective effect of kilning or groat durability was not confirmed. Kilning resulted in an increase in flake specific weight, but no other significant effect on flake quality was observed. Tempering time and temperature interacted significantly to produce complex effects on flake specific weight, thickness and water absorption. Flake thickness and specific weight were significantly correlated (r = 0.808, n = 54). Longer tempering times resulted in an increased fines' fraction, from 1.45% at 30 min to 1.75% at 90 min. It is concluded that whilst kilning has little effect on flake quality, the heat treatment immediately prior to flaking, can be used to adjust flake quality independently of flake thickness.

Interaction of heat-moisture conditions and physical properties in oat processing: I. Mechanical properties of steamed oat groats

Research interest in oats has focussed on their nutritional value, but there have been few studies of their food processing. Heat treatment is characteristic of oat processing, as it is needed to inactivate lipase and to facilitate flaking. A Texture Analyser was used to characterise the mechanical properties of unkilned and kilned oat groats after steaming and tempering in an oven for 30, 60 and 90 min at 80, 95 and 110 degrees C. Maximum force, number of peaks before maximum and final force after 5s hold were used to characterise the behaviour of the groats during compression. Kilned groats were larger and softer before steaming. After steaming and tempering, the moisture content of the kilned groats was higher than for unkilned groats. Hot, steamed oats were softer than cold, unsteamed groats, indicated by a decrease in maximum force from 59 to 55 N, and there was no significant difference between kilned and unkilned groats. However, higher temperatures during tempering increased maximum force. These results suggest that mild steam treatment yields softer oat groats, whereas cold or over-treated groats tend to be harder. (c) 2007 Elsevier Ltd. All rights reserved.

Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product "Yor" (Thai sausage)

"Yor" is a traditional sausage like product widely consumed in Thailand. Its textures are usually set by steaming, in this experiment ultra-high pressure was used to modify the product. Three types of hydrocolloid; carboxymethylcellulose (CMC), locust bean gum (LBG) and xanthan gum, were added to minced ostrich meat batter at concentration of 0-1% and subjected to high pressure 600 Mpa, 50 degrees C, 40 min. The treated samples were analysed for storage (G) and loss (G '') moduli by dynamic oscillatory testing as well as creep compliance for control stress measurement. Their microstructures using confocal microscopy were also examined. Hydrocolloid addition caused a significant (P < 0.05) decrease in both the G' and G '' moduli. However the loss tangent of all samples remained unchanged. Addition of hydrocolloids led to decreases in the gel network formation but appears to function as surfactant materials during the initial mixing stage as shown by the microstructure. Confocal microscopy suggested that the size of the fat droplets decreased with gum addition. The fat droplets were smallest on the addition of xanthan gum and increased in the order CMC, LBG and no added gum, respectively. Creep parameters of ostrich yors with four levels of xanthan gum addition (0.50%, 0.75%, 1.00% and 1.25%) showed an increase in the instantaneous compliance (J(0)), the retarded compliance (J(1)) and retardation time (lambda(1)) but a decrease in the viscosity (eta(0)) with increasing levels of addition. The results also suggested that the larger deformations used during creep testing might be more helpful in assessing the mechanical properties of the product than the small deformations used in oscillatory rheology. (c) 2007 Elsevier Ltd. All rights reserved.