• 펄프종이기술
• /
• 제33권1호
• /
• pp.45-52
• /
• 2001

Recycling of wastepaper is very important for the environmental protection. However inferior strength and slower drainage characteristic that are brought by the hornification and the increase of fines respectively limited the increase of wastepaper recycling. The purpose of this study is to obtain some fundamental information that is helpful to develop the technologies which can improve the characteristics of recycled fibers. Softwood bleached kraft pulp was curlated with Hobart mixer at several different consistency. The curlation of fibers can cause the internal fibrillation and decreasing the crystallinity without serious damage of fiber surface. Curl index, kink index, freeness and WRV were increased, but crystallinity was decreased with the increase of curlation consistency.

• 농업과학연구
• /
• 제26권1호
• /
• pp.21-30
• /
• 1999

본 연구는 골판지고지의 가장 중요한 물성인 강도적 성질을 증대시키기 위하여 섬유의 전처리 방법으로서 Hobart mixer를 사용하여 섬유 내부의 결합제거 및 섬유표면에 Microcompression을 형성하여 개질처리 하였으며, 4가지 방법의 고해방법(Valley beater, Kady mill, Impact refining)을 채택하여 골판지고지의 최적고해 방법을 찾는데 그 목적을 두고 이 연구를 수행하였다. 그 결과는 다음과 같다. 1. 섬유장감소를 적게 유발하는 고해방법으로는 Kady mill과 PFI mill의 고해방법 이었으며 고해시 Curl을 펴주는 고해방법을 Kady mell과 Valley beater의 고해방법이 적절하였다. 2. 열단장은 Valley beating의 고해방법에 의하여 강도가 가장 많이 증가되었으며 인열강도는 가장 많이 감소하였다. 섬유전처리를 한 Comp-1과 Comp-2는 고해방식과 상관없이 열단장을 전체적으로 약 10% 증대시켰다. 3. 인열강도는 Comp-1, Comp-2의 전처리방법과 PFI mill 고해로 증대할수 있었다. 4. 파열강도는 Comp-1, Comp-2의 전처리방법과 Valley beater 고해로 증대할수 있었다. 5. 인열강도를 우지한채로 열단장을 가장 높이는 방법은 섬유전처리 방식인 Comp-1이나 Comp-2를 사용하여 Valley beating을 이용하는 방법으로 판단되었다.

• 펄프종이기술
• /
• 제39권1호
• /
• pp.1-7
• /
• 2007

Internal fibrillation of pulp fiber is an important factor affecting paper properties. Internal fibrillation of pulp fiber is usually introduced with several kinds of modifications of fiber by the mechanical treatment such as refining, high shear and/or high consistency mixing, etc. Unfortunately there are no standardized methods that can characterize the extent of internal fibrillation and its contribution on the paper properties. The purpose of this study is to try and find the potential methods that can characterize the internal fibrillation of pulp fiber quantitatively. Softwood bleached kraft pulp was treated with Hobart mixer to introduce the internal fibrillation without the significant fiber damage and external fibrillation. The extent of internal fibrillation was increased with the increase of mechanical treatment consistency. Several fiber properties were measured to find the potential means that could characterize and quantity the internal fibrillation. Laminated area could not be used as a means for quantifying the internal fibrillation because of the effect of swelling and the different internal fibrillation behavior at different mechanical treatment consistency. Micro and macro internal fibrillation models were proposed for describing the different behavior for the mechanical treatment at low and high consistencies of pulp. The Internal fibrillation showed good correlation with swelling of fiber wall. This trend was confirmed through the measurement of wall thickness and/or cross section area of fiber. Therefore the internal fibrillation possibly can be described as the indices indicating the change of wall thickness and/or cross section area.

• 펄프종이기술
• /
• 제32권2호
• /
• pp.1-7
• /
• 2000

In the previous experiment, it was found that OCC pre-treatment with Hobart mixer at 20-25％ consistency for 3 hrs or more followed by the application of the equal refining time, caused the increase of tensile strength, burst strength, compressive strength and tear resistance, compared to the no pre-treated. Four completely different fibers, which were Hw-BKP, Sw-BKP, White ledger, and OCC were selected for this experiment to investigate the effect of mechanical pre-treatment process on different fibers. From the experiment, it was found that the mechanical pre-treatment did not decrease fiber length at all, but decreased freeness, com-pared to the no pre-treated, when the same refining time was applied. WRVs of the pre-treated fibers were higher than the no pre-treated at the same freeness level. It was speculated that the mechanical pre-treatment induced only hydrophilic nature of fibers without damaging fiber length by delaminating fiber walls. The fiber surface area and the physical strength differences of handsheets will be discussed in the next publication.

• Asian-Australasian Journal of Animal Sciences
• /
• 제17권4호
• /
• pp.564-568
• /
• 2004

Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing convenience in product preparation besides enhancing tenderness, palatability and value. Milk co-precipitates (MCP) have been reported to improve the nutritional and functional properties of certain meat products. This study was undertaken to evaluate the influence of incorporation of milk co-precipitates at four different levels viz. 0, 10, 15 and 20% on the quality of restructured buffalo meat blocks. Low-calcium milk co-precipitates were prepared from skim milk by heat and salt coagulation of milk proteins. Meat chunks were mixed with the curing ingredients and chilled water in a Hobart mixer for 5 minutes, followed by addition of milk co-precipitates along with condiments and spice mix and again mixed for 5 minutes. Treated chunks were stuffed in aluminium moulds and cooked in steam without pressure for 1.5 h. After cooking, treated meat blocks were compared for different physico-chemical and sensory attributes. Meat blocks incorporated with 10% MCP were significantly better (p<0.05) than those incorporated with 0, 15 and 20% MCP in cooking yield, percent shrinkage and moisture retention. Sensory scores were also marginally higher for meat blocks incorporated with 10% MCP than product incorporated with 15 and 20% MCP, besides being significantly higher than control. On the basis of above results 10% MCP was considered optimum for the preparation of restructured buffalo meat blocks. Instrumental texture profile analysis revealed that meat blocks incorporated with 10% MCP were significantly better (p<0.05) in hardness/ firmness than control although, no significant (p>0.05) differences were observed in cohesiveness, springiness, gumminess and chewiness of both type of samples.