The aims of the study were to identify the perceptions about the technologies that are used to increase the nutritional value of cereal products, and to evaluate relations between consumers’ perceptions of them, expected changes to bread, and the perceived values. Quantitative data was collected through computer-assisted personal interviews (CAPI) within a sample of 1000 Polish adults. Clustering method was used to identify homogeneous groups based on opinions on the technologies used in the production of cereals and cereal products. Neutral attitudes towards technologies were presented in the sample with relatively greater acceptance of traditional crossbreeding of varieties and enrichment processes. Nevertheless, three homogeneous clusters were identified: technological sceptics (33.6%), technological traditionalists (15.0%) and technological enthusiasts (51.4%). Technological traditionalists appreciated the naturalness of food, tradition, natural environment, quality of life and health more than the other clusters. Perceiving themselves as a person valuing tradition and quality of life was associated with belonging to the technological sceptics. Both sceptics and traditionalists declared greater fears resulting from the application of new technologies in food production, including threats to the environment, health, naturalness of food and quality of life. Technological enthusiasts were anticipating more changes in bread. The differences among the clusters, including perceived values, require communication that is adapted to the profile of the consumers. The results can be useful for bread manufacturers to predict the demand and deliver against it and for marketers who are responsible for the process of effective product labelling and communication in order to meet the consumer needs.

While lasers are widely used across various industries, including woodworking, few studies to date have addressed the issue of cutting fresh wood. In the present investigation, wood stemming from fresh tree branches was cut at different laser powers and beam travel speeds. A fiber laser and a CO₂ laser were used for the research. The cellular structures of the cut surfaces were examined, with some of them found to be covered with a layer of compacted, charred cells. This may be a favorable phenomenon, preventing the invasion of pathogens via the wounds caused by laser beam branch cutting in nurseries, plantations, and orchards.

The paper presents gross and net calorific values, ash content, conversion factors, and bulk density for different-sized spent cones of Scots pine Pinus sylvestris L., Norway spruce Picea abies L., European larch Larix decidua Mill., and Silver fir Abies alba Mill. harvested from various sites. Gross and net calorific value and bulk density were measured in accordance with the relevant EN and ISO standards. The density conversion factors were determined based on free space measurement by means of water immersion. Gross calorific value for Scots pine, Norway spruce, European larch, and Silver fir was 19.04 ± 0.70 MJ·kg⁻¹, 20.08 ± 0.87 MJ·kg⁻¹, 20.37 ± 0.48 MJ·kg⁻¹, and 20.79 ± 0.61 MJ·kg⁻¹, respectively. The bulk density of larch cones was the highest at 223 kg·m⁻³, which corresponds to 9–18% of their specific density. The ANOVA test showed that the bulk density depends on the origin of the cones and is different for individual species. The conversion factors for the cones of Scots pine, Norway spruce, and Silver fir were similar and ranged from 0.18 to 0.26, while those for the European larch were much greater with a maximum of 0.55. All of the studied cones have shown a good potential as energy source, based on their physical characteristic and can be considered as a supplementary fuel. In the future, the study of chemical properties, such as the elemental composition and the ash melting temperature, will allow for a comprehensive characterization of the energy potential of the tested raw material.

Effects of Intentional Reduction in Moisture Content of Forest Wood Chips during Transport on Truckload Price

The paper proposes the use of microwave irradiation to lower the initial moisture content of wood chips. The study involved willow and fir chips fractionated by means of a sieve separator and unfractionated ash chips. The wood chips were exposed to a constant microwave power of 800 W for 30 s, 60 s, 120 s and 180 s. The chips were weighed before and after irradiation to measure loss of moisture. It was found that the decline in moisture content increased with wood chip size for a given irradiation time and microwave power. The initial moisture content of wood chips was not found to significantly affect loss of moisture as the drying rates of wood chips with higher and lower moisture content exposed to microwaves were not statistically different. The results showed that irradiation intensity increased with the time of exposure to microwaves and unit radiant energy per unit of evaporated moisture decreased with increasing wood chip size in the 3.15–31.50 mm range.

Pedunculate oak (Quercus robur L.) seeds are very vulnerable with longevity amounting to only 2–3 years of storage. The study presents three mechanical treatment methods for acorns, a crucial process in seed storage. Four acorn samples were examined: untreated acorns, acorns scarified by cutting off part of the seed on the cup side using pruning shears, crushed acorns, and acorns with a hole drilled on the cup side. The study revealed that the best treatment methods were conventional scarification and drilling (the latter led to a smaller acorn weight loss as compared to the former). The proposed method of drilled may significantly facilitate seed emergence after prior evaluation of their viability.