Fine grinding of wood:overview from wood breakage to applications

Abstract Due to its abundance, wood is the pre-eminent lignocellulosic raw material for a sustainable bioeconomy based society. Wood is widely used as fuel, construction material, and raw material in cellulose and lignocellulose based products. Besides the established uses of wood powder, like co-firing with coal and biofuel production, there are also novel uses and process applications, e.g., advanced wood-plastic composites and biochemical production are emerging for which the pulverization or fine grinding of wood is an essential pre-treatment step. Due to the tenacious nature of the wood matrix, size reduction is an energy intensive process and thermal or chemical pre-treatment may be needed to improve economy. This paper provides a broad overview of the fine grinding of wood. First, wood breakage mechanisms and the mechanisms of size reduction are presented, followed by fine grinding techniques and wood pre-treatment methods. A comparison of the specific energy consumption of wood fine grinding in both a gaseous and liquid environment is illustrated. Additionally, examples are given of the role played by pre-treatment methods in decreasing energy consumption. The particle aspect ratio is discussed briefly. Finally, the use and requirements of wood powders in various applications are discussed

The determinants and longitudinal changes in vitamin D status in middle-age:a Northern Finland Birth Cohort 1966 study

Abstract Purpose: Populations living in the Nordic countries are at high risk for vitamin D (VitD) deficiency or insufficiency. To reduce the risk, nationwide interventions based on food fortification and supplementation are being implemented. However, there is limited evidence about the impact of such public health campaigns on target populations. Methods: We studied an unselected sample of 3650 participants (56.2% females) from the longitudinal Northern Finland Birth Cohort 1966 with repeated measures of serum 25-hydroxyvitamin D [25(OH)D] at ages 31 (1997) and 46 (2012–2013). Timepoints corresponded to the period before and during the food fortification. We examined the effect of VitD intake from the diet and supplementation, body mass index and previous 25(OH)D concentration on 25(OH)D concentration at 46 years using a multivariable linear regression analysis. A 25(OH)D z score adjusted for sex, season, latitude and technical effect was used in the analysis. Results: We observed an increase of 10.6 nmol/L in 25(OH)D, when the baseline 25(OH)D was 54.3 nmol/L. The prevalence of serum 25(OH)D below < 50 nmol/L was halved. The changes were found for both sexes and were more pronounced in winter compared to summer months. Regular VitD supplementation had a significant positive effect on 25(OH)D at the age of 46, as well as had the dietary intake of fortified dairy products and fish, and the previous 25(OH)D concentration. However, the intake of fat-spreads albeit VitD-fortified, did not predict 25(OH)D. Conclusions: Our results demonstrated the positive impact of the fortification programme on VitD status in middle-aged population