Effects of air injection on properties of particleboard manufactured using a radio-frequency hot press

The effectiveness of air injection for preventing the blowout of particleboards manufactured using a radio-frequency hot press was investigated by evaluating the board properties under artificially created conditions that were conducive to blowout. For evaluation, 10-mm-thick boards with densities of 0.7 and 0.8 g/cm³ and 20-mm-thick boards with a density of 0.7 g/cm³ were manufactured. Pressing times for the 10-mm-thick boards were 2, 4, 6, and 8 min, and those for the 20-mm-thick boards were 4, 6, 8, and 10 min. Without air injection, blowout occurred in all manufactured boards. With air injection, however, blowout did not occur in the 10-mm-thick boards with a density of 0.7 g/cm³. Moreover, air injection prevented blowout even when the board density and board thickness were increased to 0.8 g/cm³ (for 10-mm-thick boards) and 20 mm (the density was kept at 0.7 g/cm³), respectively. Air-injection radio-frequency pressing reduced the pressing time from 4 to 2 min for 10-mm-thick boards, and from 6 to 4 min for 20-mm-thick boards. Moreover, this reduction in the pressing time was achieved without a large reduction in the internal bond strength of the boards.     

Properties of particleboard manufactured using an air-injection radio-frequency hot press

A hot press was used to manufacture particleboards (H boards). A radio-frequency hot press (for RH boards) and an air-injection radio-frequency hot press (for ARH board) were also used, and the effects of air injection on preventing blowout and board properties were analyzed. The thicknesses and densities of manufactured boards were 10 and 30 mm, and 0.6, 0.7, and 0.8 g/cm³, respectively. The investigation ascertained the effects of air injection in preventing blowout when a radio-frequency hot press is used. The increasing order of temperature was ARH board > RH board > H board during the final pressing stage. For the 30-mm-thick boards, the temperature of H board increased to 100 °C and remained constant at 100 °C even when the pressing time was extended. The temperature of the RH board increased to 100 °C more quickly than in the case of the H board and remained constant at 110–118 °C. The temperature of the ARH board increased linearly to 130–142 °C. For both the 10- and 30-mm-thick boards, the internal bond strength of the RH board was almost the same as that of the ARH board at densities of 0.6 and 0.7 g/cm³. In contrast, the internal bond strength of the RH board was lower than that of the ARH board at a density of 0.8 g/cm³. For the 10-mm-thick boards, the thickness swelling in the RH board was almost the same as that in the ARH board irrespective of the density. However, for the 30-mm-thick boards, the thickness swelling in the RH board was higher than that in the ARH board. The low plasticization of particles due to air injection presumably results in a high degree of thickness swelling.     

Cholesterol oxidation in meat products and its regulation by supplementation of sodium nitrite and apple polyphenol before processing

The levels of cholesterol oxidation derivatives (OxChol) in eight commercial species of meat products were examined. These products contained more than 1 mg/100 g of OxChol, and 7beta-hydroxycholesterol + 5beta-epoxycholesterol (111-1092 microg/100 g), 5alpha-epoxycholesterol (80-712 microg/100 g), cholestanetriol (0-368 microg/100 g), and 7-ketocholesterol (708-1204 microg/100 g) were detected. To know the interaction of sodium nitrite supplementation against cholesterol oxidation in meat products, sausage was produced with or without varying levels of sodium nitrite and stored in the refrigerator for 15 days. As a result, cholesterol oxidation in sausage was inhibited by addition of sodium nitrite in a dose-dependent manner. This observation may be associated with inactivation of O(2)(-) radical and stabilization of polyunsaturated fatty acids (PUFAs). In fact, the levels of OxChol in sausage increased, accompanying the decrease of coexisting linoleic acid when sodium nitrite was not added to sausage meat. Thus, cholesterol oxidation in meat products seems to be considarably promoted by the oxidation of coexisting PUFAs. On the other hand, additive apple polyphenol also inhibited linoleic acid oxidation in sausage and then suppressed cholesterol oxidation through its radical scavenging effects. Therefore, apple polyphenol, having a large amount of an oligomer of catechin, may interfere with cholesterol oxidation in meat processing or storage of meat products through its antioxidative action and be useful as a new antioxitant for meat products when it is added to the original meat before processing.     

Estimation of nutrient excretion factors of broiler and layer chickens in Japan

We estimated the nitrogen (N), phosphorus (P), potassium (K) and magnesium (Mg) excretion factors of broiler and layer chickens in Japan, using two approaches and the latest data available. In the top‐down approach, we determined the nutrient amounts in the feeds and those in the products (i.e. the liveweight gain, eggs), and the national nutrient excretions were determined as the difference between these amounts. We then calculated the nutrient excretion factors by dividing the national excretions by the number of animals. In the bottom‐up approach, we calculated the amounts of nutrients in the feed and product per head using productivity parameters (feed conversion ratio, etc.). The differences between these amounts were considered the nutrient excretion factors. The average nutrient excretion factors of broilers (g/day/head) estimated using the top‐down and bottom‐up approaches were: N, 1.40 and 1.87; P, 0.36, 0.50; K, 0.54, 0.77; Mg, 0.13, 0.18, respectively. The excretion factors obtained by the top‐down approach can be used to calculate the national/regional excretions. The two approaches resulted in almost the same excretion factors for layers, and the average nutrient excretion factors of layers (g/day/head) estimated were: N, 2.20; P, 0.55; K, 0.68; Mg, 0.23. The estimated excretion factors for N (only) are smaller than the reported factors.