• 펄프종이기술
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• 제48권3호
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• pp.14-22
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• 2016

Pulping is a stage that can change fibrous raw materials into pumpable slurry. Recovered paper can be defibrated to individual fibers by shear stress generated by rotation of a rotor and water. Disintegration of recovered paper is more complicated than that of chemical pulp. When disintegration of recovered paper is poor, screening and cleaning efficiency will be worse and properties of paper will also be deteriorated. Therefore, pulping is an important treatment for improvement of availability of recovered paper and process runnability. In this study, degrees of disintegration of KOCC obtained from a linerboard mill was analyzed with a pilot-scale screen. Flake removal of KOCC slurry was performed by a pilot screen. Simple pumping action gave a positive effect on disintegration of KOCC. After pumping for 10 minutes, paper strength increased without the change of water retention value and fibrillation of KOCC slurry. This phenomena can be explained by modification of hornified surface of KOCC fibers by shear stress generated by pumping. Consequently, disintegration efficiency of KOCC can be enhanced by control of retention time at pulper or an agitation power at chests of papermaking process.

• 대한토목학회논문집
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• 제13권5호
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• pp.261-273
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• 1993

불포화 영역에서의 침투현상이나 역학적 특성을 파악하기 위해서는 불포화투수계수와 함수특성곡선(含水特性曲線)의 측정이 필요하다. 주문진 표준사를 대상으로 pF시험의 흡인법(수두법)과 가압판법을 이용해 함수특성곡선을 구하고 Richard형 불포화투수시험 장치를 개선한 장치에서 glass필터 $P_3$와 $P_4$를 이용하여 불포화투수계수와 함수특성곡선을 구하였다. 또한 대표적인 추정식을 사용하여 표준사에 대한 불포화투수계수와 함수특성곡선을 유도하고 각각의 실험치와 비교 검토하였다. 불포화시험 계측에 없어서는 안될 필터의 선택기준을 제시하고자 필터의 공기침입압(AEV)과 포화투수계수를 측정하여 양자 사이의 상관성을 나타내었다.

• 상하수도학회지
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• 제10권4호
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• pp.119-126
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• 1996

Influence factors and efficiency characteristics for treatment of wastewater containing phenol were studied with using Pseudomonas sp. B3. It took 130 hours to remove phenol, when only activated sludge of terminal disposal palnt of sewage was innoculated in batch culture, but it was required just 36 hours, when bacteria degrading phenol and activated sludge were simultaneously innoculated. If only phenol an carbon source was used, it necessary 36 hours for biodegradation of phenol, while glucose was added to medium, it took 73 hours. It was revealed as excellent effluent and SVI, when the F/M ratio, COD and phenol concentration were 53mg/l and 1.2mg/l, respectively, and optimum F/M ratio was revealed 0.31. The reactor were seriously shocked as reducing hydraulic retention time at constant phenol concentration more than increasing phenol concentration at constant hydraulic retention time, when volumetric loading rate was increased to $0.8kg\;phenol/m^3{\codt}d$ from $1.6kg\;phenol/m^3{\codt}d$. And also the effluent phenol concentration was 34mg/l after starting 12 hours of shocking and reactor was recovered as steady state after 65 hours of changing in the former test. Although the effluent phenol concentration was maximum value with 12mg/l after starting 20 hours of shocking and reactor was recovered as steady state after 54 hours of changing in the later test.

• 한국조리학회지
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• 제19권4호
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• pp.119-135
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• 2013

본 연구에서는 찰보리의 이화학적인 성분을 분석하고 찰보리 분말의 첨가량을 달리하여 식빵반죽과 식빵을 제조하여 물리적, 관능적 특성을 측정하였다. 일반 성분 분석 결과 찰보리 분말의 수분함량은 8.33%, 조단백은 10.47%, 조지방은 1.63%, 조회분은 2.97%로 나타났다. 찰보리 분말을 첨가한 식빵 반죽의 sedimentation value와 pelshenke value 측정 결과는 찰보리 분말 첨가량이 증가할수록 감소하였다. Water retention capacity와 alkaline water retention capacity 측정 결과는 찰보리 분말 첨가량이 증가할수록 증가하였다. 찰보리 분말을 첨가한 식빵 반죽의 farinograph 측정 결과 consistency, water absorption, development time, stability 및 time breakdown은 첨가량이 증가할수록 감소하였고, tolerance index는 증가하였다. 찰보리 분말을 첨가한 식빵 반죽의 amylograph 측정 결과 pasting temp T값은 첨가량이 증가할수록 증가하였고, peak viscosity P값, hot past viscosity H값 및 breakdown P-H 값은 감소하였고, final viscosity F값, setback F-H값은 유의적 차이 없었다. 찰보리 분말 첨가한 식빵의 굽기 손실률과 비용적은 첨가량이 증가할수록 감소하였다. 찰보리 분말을 첨가한 식빵의 색도 측정결과 L값, a값, b값은 첨가량이 증가할수록 유의적 차이가 없었다. 찰보리 분말을 첨가한 식빵의 texture 측정 결과 경도와 점착성은 첨가량이 증가할수록 증가하였고, 응집성, 탄력성 및 씹힘성은 감소하였다. 기호도 검사 결과는 맛, 촉촉함, 부드러움, 씹힘성과 전반적인 기호도는 10% 첨가군이 가장 높게 나타났다.

• 펄프종이기술
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• 제31권1호
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• pp.31-38
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• 1999

Adsorption of polymeric flocculants and dry strength agents onto the surface of papermaking fibers is critical for their effective utilization since the polymeric substances not adsorbed on fibers or fines keep recirculating in the papermaking system to cause various operational difficulties and loss of raw materials. Problems associated with the unadsorbed polymeric substances generate great attention because unprecedent interests in utilization of recycled papers and papermaking system closure. In this study, to understand the effects of recycling on the adsorption propensity of cationic polyacryamide (PAM) dry strength resin onto hardwood bleached kraft pulp fibers and fines a systematic approach was followed. Never dried bleached hardwood kraft pulp was recycled in two different ways. In mode one recycling experiment never dried pulp was beaten then recycled three times by employing simple drying and disintegrating steps. In mode two recycling experiment beating of the recycled pulp was carried out after each recycling step. Adsorption of cationic PAM on fibers and fines was evaluated employing Kjeldahl nitrogen analysis method. The influence of recycling on water retention value, carboxyl content, sheet density and tensile strength of the pulp was examined. As the number of recycling increased, water retention value of the fiber was reduced due to hornification and this in turn caused a decrease in adsorption of cationic PAM. On the other hand, the carboxyl content of the recycled fibers increased because of the oxidation of fibers occurred during drying, and this caused an increase in adsorption of cationic PAM. Because of these two opposing factors the adsorption of the cationic PAM on the recycled fibers decreased and then increased slightly at third recycling step. Increase of PAM adsorption, however, did not provide did not provide and strength improvement for the recycled pulp fibers indicating greater influence of the honification on interfiber bonding.

• Journal of the Korean Wood Science and Technology
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• 제34권1호
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• pp.40-51
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• 2006

수피의 탄화이용을 위한 수피탄화기술 확립과 이 수피탄화물을 흡착제, 토양개량자재, 미생물활동담체, 건강재료 등으로의 이용 가능성을 알아보기 위해 수피탄화물의 메틸렌블루흡착량, 흡습성, 원적외선 방사율, pH, 보수성 및 발열량 등의 성능을 조사하였다. 메틸렌블루흡착량이 탄화온도 $800^{\circ}C$, 탄화시간 8시간에서 낙엽송, 잣나무, 리기다소나무 수피탄화물들은 110 mg/g 이상의 값을 보이고, 모든 수피탄화물의 수소이온농도가 탄화시간 4시간의 경우 탄화온도 $400^{\circ}C$에서 pH 6.6, $600^{\circ}C$와 $800^{\circ}C$에서는 pH 9 정도를 나타내는 등, 수피탄화물은 탄화물로서의 이용이 가능하고, 탄화온도와 시간만 고려하면 충분히 이용 가능할 것으로 사료된다.

• 한국식품영양학회지
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• 제23권2호
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• pp.162-170
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• 2010

This study investigated the effect of addition of pumpkin on the physicochemical properties of rice sponge cakes. Water retention capacity(WRC) was lowest in control preparations to which no pumpkin flour was added. WRC increased as more pumpkin flour was added and rice flour with 25% of added pumpkin flour showed a WRC of 89.0%. Similar to WRC, alkaline water retention capacity(AWRC) also increased as more pumpkin flour was added and ranged from 69.7% to 80.7%. As the amount of pumpkin flour added increased, the pH increased. Similar to the sedimentation value, the Pelshenke value also increased as the amount of the added pumpkin flour increased. The gelatinization temperature did not vary significantly between the samples(p<0.05). The midline peak height, which is the height of the peak point from the baseline, showed the same tendency with that of the midline peak time, but was not significantly different between samples(p<0.05). Volume was decreased as the amount of the added pumpkin flour increased. The weight of the rice sponge cakes showed significant difference increasing with the increasing added pumpkin flour(p<0.05). There was significant difference as the specific loaf volume decreased with the increasing pumpkin flour(p<0.05).

• 산업식품공학
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• 제15권4호
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• pp.311-317
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• 2011

활성글루텐이 첨가된 쌀 식빵 프리믹스를 5, 25, $35^{\circ}C$의 저장온도에서 4개월 동안 저장하면서 이화학적, 반죽특성, 호화특성 및 제빵특성에 미치는 영향에 대하여 조사하였다. 쌀 식빵 제조 시 활성글루텐의 적정 첨가량은 14-17%로 판단되었다. 쌀 식빵 프리믹스의 pH, 침전가 및 Pelshenke값은 저장기간이 증가함에 따라서 감소하는 경향을 보였으며, 특히 Pelshenke 값은 35$^{\circ}C$ 저장시에 그 수치가 현저히 감소하였다. 쌀 식빵 프리믹스의 수분 함량은 변화가 적었으나, 보수력과 알칼리수 흡수율은 저장온도가 상승함에 따라서 증가하는 경향을 보였다. Mixograph의 peak time과 width at 8.00 min은 저장온도가 상승함에 따라서 유의적으로 증가하는 현상을 보였다. Rapid Visco Analyser에 의한 호화 특성 중 peak viscosity와 setback은 저장 온도가 상승함에 따라서 다소 증가하는 현상을 보였으며, 저장기간이 길어짐으로써 유의적으로 증가하였다. 프리믹스로 제조한 쌀 식빵의 비용적은 저장전에 비해 저장 중 온도가 높아짐에 따라서 그 감소 폭이 컸으며, 쌀 식빵의 경도는 증가하여 쌀가루 전분의 노화가 밀가루에 비해 보다 빠른 속도로 진행되는 것으로 나타났다.

• 한국의류학회지
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• 제29권12호
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• pp.1546-1553
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• 2005

비 이온계 계면활성제인 Span 20, Tween 20,40, 60, 80, 21, 61, 81, 65, 85 수용액이 PET직물의 습윤특성에 미치는 영향을 연구하였다. 5종류의 PET직물이 사용되었는데, PET 1, 2, 3은 밀도, 두께 등이 서로 다르고 가공은 되어 있지 않고, PET 4와 PET 5는 물리적 특성이 PET 2와 비슷한데 PET 4는 heat set가 공이 되어 있고 PET 5는 rewetting agent가 첨가되어 있다. PET직물의 습윤특성은 비이온계 계면활성제가 첨가되면 크게 향상되며, 수분 보유량은 $cos{\theta}$와 adhesion tension과 정의 상관관계를 보여준다. 친유기가 짧은 친수성 계면활성제나 불포화탄화수소 친유기 구조를 가진 계면활성제가 PET직물의 습윤특성 향상에 효과적이다. 계면활성제가 없을 경우 수분 보유량비(W/H)는 실 간 간격이 넓은 PET직물이 작은 직물보다 컸으나, 비이올계 계면활성제를 첨가할 경우 W/H는 실 간 간격에 관계없이 유사해졌다. 물리적 특성이 비슷해도 heat set가공이 되어 있는 직물은 가공이 되어 있지 않은 직물보다 W/H 값이 작았고, rewetting agent가 첨가된 직물은 W/H 값이 컸다.

• 생명과학회지
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• 제10권4호
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• pp.326-332
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• 2000

In order to investigate the possibility of functional property improvement of meat products, four kinds of pork patties were prepared with water 10% as control, mugwort extract 10%, pine needle extract 10% and fatsia leaf extract 10%, respectively. In case of control moisture content was higher, but crude fat was lower, compared to patties treated with plant extracts. Crude ash content of pine needle extract treatment showed higher level than that of other patties. pH range of patties revealed to 5.92∼5.978. In raw patties Hunter's L-and a-value of control were higher than those of plant extract treatment, and a-value of raw patties showed higher level than that of cooked. Yield, water holding capacity, salt soluble protein extractability and gel strength among patties did not show significant differences. In control patty, fat retention was lower compared to other plant extract treatments, but water soluble protein extractability was higher compared to pine needle. Values such as hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the patties. In sensory scores such as aroma, juiciness and palatability, significant differences were not observed among cooked patties, but texture score was higher in the order pine needle, mugwort, fatsia leaf and control.