• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.2
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• pp.28-33
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• 2016

This study was conducted to investigate the effects of deep eutectic solvent (DES) treatment on properties of TMP fibers and handsheets. DES was prepared by mixing of lactic acid and betaine (L and B), and the molar ratio of these two components mixtures was controlled to 2:1 (L:B=2:1) and 5:1 (L:B=5:1). As results, lignin was partly extracted from the TMP fibers. Especially, the delignification of TMP samples was promoted according to the increase of the molar ratio of lactic acid. Except for tear index, both tensile index and burst index of handsheets were increased when higher molar ratio of lactic acid was mixed for DES preparation. However, the LB DES treatment of TMP fibers didn't give any effect on the optical properties of TMP handsheets. The plausibility of TMP fiber was to be enhanced by LB DES treatment.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.1
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• pp.75-81
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• 2016

This study was conducted to investigate the effects of deep eutectic solvent (DES) treatment on BCTMP fibers and handsheets properties. DES was prepared using lactic acid and betaine (LB), and the molar ratio of these two components mixtures was controlled to 2:1 (LB 2:1) and 5:1 (LB 5:1). As results, 2% of BCTMP pulp (o.d. weight) was extracted when it was treated by LB 5:1 at $50^{\circ}C$ for 12 hours, stirring constantly at 120 rpm. In contrast, lignin was not extracted when BCTMP was mildly treated by the LB DES mixed with 50% of distilled water at the reacting condition of temperature $60^{\circ}C$ for 2 hours using water bath. These results indicate that conditioned water content and adequate reaction time are needed to achieve effective extraction of lignin. It was also found that stiffening of cellulose fiber due to the mild treatment of LB DES to BCTMP fiber leads to the increase of paper bulk without the loss of strength.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.250-261
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• 2003

This experiment was carried out to examine the fermentation properties of yogurt with Lycii fructus, Lycii folium and Lycii cortex powder, and extract additives at concentrations of 0.5, 1.0, 2.0, 4.0, and 6.0%. Lactic acid bacteria was used in a mixed starter culture of Streptococcus salivarius ssp. thermophilus(ST36) and Lactobacillus delbrueckii ssp. bulgaricus(LB12). When the boxthorn was added with extract types, the changes of pH, acidity and lactic acid bacteria counts of yogurt during the fermenation of 3 hours were pH 5.64, titratable acidity 0.85%, 5.80xl0$\^$6/cfu/ml of viable cell counts for control yogurt, whereas those were pH 4.10∼5.06, titratable acidity 0.98∼1.27%, 1.80∼9.60x10$\^$7/ cfu/ml of viable cell counts for Lycii fructus extract yogurt. The lactose hydrolysis ratio was better for 1.0% Lycii fructus extract yogurt(42.00%) and 1.0% Lycii folium extract yogurt(41.46%) than for control yogurt(28.40%). Also, content of lactic acid of 1.0% Lycii fructus(11.9 times) and 1.0% Lycii folium extract yogurt(10.6 times) produced more than control yogurt(7.3 times). The viscosity of yogurt was better for boxthorn extract yogurt(1,027∼1,382 cps) than for control yogurt(975cps). The sensory scores of color, taste and overall acceptability of yogurt with 0.5, and 1.0% Lycii fructus extract additive were better than other groups. The yogurts made with increased Lycii fructus extract concentration(0.5∼6.0%), showed the increase of lactic acid, titratable acidity, number of lactic acid bacteria, viscosity and lactose hydrolysis rate compared to the treatments of 0.5, 1.0, 2.0, and 4.0% Lycii folium and Lycii cortex extract and powder yogurt. We gained excellent results from the yogurt to which Lycii fructus extract was added with 0.51.0% concentration.