• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.33 no.1
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• pp.45-52
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• 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.

• Korean Journal of Agricultural Science
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• v.26 no.1
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• pp.21-30
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• 1999

To increase the strength properties of recycled fiber, especially OCC (Old Corrugated Container) in this study, we used the mechanical pretreatment on the fibers before refining. The mechanical action in the Hobart mixer induced high shear and compression on the fibers, which resulted in the breakdowns of fiber internal structure, and microcompressions on the surface of the fibers. We evaluated the degree of mechanical treatment by fiber curl index. Four different refining techniques were applied to the pretreated fibers (Valley beater, Kady mill, PFI mill, and Impact refining) to find the best combination of the pretreatment and the refining methods. Conclusions were summarized as followed. 1. In keeping the fiber length from shortening, Kady mill and PFI mill refining were effective. Kady mill and Valley beater application tended to straighten out the fiber shapes. 2. Valley beating increased the breaking length of the handsheets better than other methods, while lowering the tear strength most. The mechanical pretreatment increased breaking length about 10% in average irrespective of four different refining methods. 3. Tear strength was increased by the mechanical pretreatment and by the PFI mill refining. 4. Burst strength was increased by the mechanical pretreatment and by valley beating method. 5. In increasing the breaking length and burst strength while keeping tear strength, combination of mechanical pretreatment and Valley beating were most effective.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.39 no.1 s.119
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• pp.1-7
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• 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.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.32 no.2
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• pp.1-7
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• 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
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• v.17 no.4
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• pp.564-568
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• 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.