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Publikasjoner

NIBIOs ansatte publiserer flere hundre vitenskapelige artikler og forskningsrapporter hvert år. Her finner du referanser og lenker til publikasjoner og andre forsknings- og formidlingsaktiviteter. Samlingen oppdateres løpende med både nytt og historisk materiale. For mer informasjon om NIBIOs publikasjoner, besøk NIBIOs bibliotek.

2010

Sammendrag

Wood modification with furfuryl alcohol is an extensively investigated process and already produced commercially. Furfurylated wood is in the focus of a European project on its use for the production of high performance windows. Different wood species were treated with furfuryl alcohol and tested on water uptake, dimensional changes, leaching in water, resistance to fungal degradation, and ecotoxicity. The results show a reduced water uptake and a reduced swelling of the furfurylated wood samples. A high resistance against fungal attack of the treated wood samples can be shown. A low amount of furfuryl alcohol was leached out and the water samples of two different leaching tests showed in general low toxicity. Southern yellow pine showed good results in all of the tests and has potential for the production of window frames according to the tests performed.

Sammendrag

Absorption and scattering of laser light pulse passing through the fruit determine among others, the optical properties of the product. Efforts have been made in the recent past to utilize innovative techniques such as time-resolved reflectance spectroscopy (TRS) to study the quality aspects of different fruit such as nectarines. These optical properties have been well related to firmness, sugars, acids and other quality attributes. TRS measurements were performed on ‘Jubileum" plums at two different wavelengths: 670 nm and 758 nm. The fruit were harvested in Norway and brought to Italy under protected conditions. After sorting the fruit by size, TRS measurements were made and the fruit were randomized for different examinations of quality aspects. It was observed that the absorption coefficient (μa) increased for both wavelengths as ripening progressed towards the melting stage of the fruit. The μa values at 670 nm were higher than those at 758 nm. The higher rate in the μa was distinguishable from the third day onwards as the fruit ripened. Similarly, it was interesting to note that the internal colour measured after destructing the fruit related well with the TRS absorption coefficient (μa), i.e., a decrease in the CIE L* (towards darker region) and b* (towards blue) value along with an increase in a* (towards red) from third day of storage.