Studying the Effect of Torrefaction on the Carbohydrate Components of Birch and Pine Wood

The results of studies of the carbohydrate components of birch and pine wood samples torrefied in the temperature range of 200–300°C are presented. An analysis of the monosaccharide composition of carbohydrates hydrolyzed by trifluoroacetic acid has been performed. Resulting from torrefaction, the level of all the monosaccharides except for glucose exhibits a decrease. Already at 200°C, the amount of xylose extracted with the use of trifluoroacetic acid decreases by approximately two times as to compare to the reference sample. Increasing the torrefaction temperature to 250°C results in a decrease in the level of extractable xylose to 1% of the dry weight of initial material. The difference between changes in the monosaccharide composition of pine and birch cell walls is represented by the dynamics of the level of extracted glucose. Owing to torrefaction, a decrease in the amount of carbohydrate components occurs and, consequently, a decrease in the biodegradability of wood is observed, which should be taken into account in the course of composite materials development.