• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.3
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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.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.13 no.5
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• pp.261-273
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• 1993

In order to study hydraulic properties and mechanical properties on unsaturated region, soil-water retention curve was obtained for suction plate method and pressure plate method, respectively. To investigate permeability of unsaturated soil and soil-water retention curve at the same time, unsaturated permeability tests using an improved Richard's method were performed on Joomoonjin Sand. These experimental results were compared with those by empirical equations. The relationship between air entry value and saturated permeability of filter was obtained for selecting a proper filter in unsaturated soil tests.

• Journal of Korean Society of Water and Wastewater
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• v.10 no.4
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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.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.119-135
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• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.1
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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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• v.34 no.1
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• pp.40-51
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• 2006

The objective of this research is to analyze a possibility for the utilization of carbonized bark and develop the technique for carbonization of bark for using as the adsorbent, the soil improvement agent, the carrier for microbial activity, health products, and so on. The properties of bark charcoals such as methylenehlue adsorption (MBA), equilibrium moisture content (EMC), far infra rad emissivity, pH, water retention and caloric value were analyzed. The MBA values of bark charcoals carbonized for 8 hr of carbonization time at $800^{\circ}C$ of carbonization temperature for Larix leptolepis, Pinus koraiensis, Pinus rigida were greater than 110 mg/g. The bark charcoals pH values of all three species that were carbonized for 4 hr of carbonization time at $400^{\circ}C$ of carbonization temperature was 6.6 and carbonized for 4 hr at 600 and $800^{\circ}C$ was about 9. Therefore the bark charcoals of those species could be used as charcoals if the carbonization temperature and time were controlled.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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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).

• Food Engineering Progress
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• v.15 no.4
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• pp.311-317
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• 2011

Rice bread premix was prepared from rice flour and vital wheat gluten, and the changes in the premix properties were studied during storage at 5, 25 and $35^{\circ}C$ for 4 months. Optimum level of 14-17% vital gluten could be added to the rice bread premix. The pH, sedimentation value, and Pelshenke value of the rice bread premix decreased with increasing storage period, whereas water retention capacity (WRC) and alkaline water retention capacity (AWRC) increased with increasing storage temperature. Mixograph peak time increased with increasing storage temperature. Rapid Visco Analyser (RVA) peak viscosity and setback values increased with increasing storage temperature and period. Decreased loaf volume was observed at the rice bread prepared from the premix during storage, especially at higher temperatures. Crumb hardness of the rice bread prepared from the premix increased during 4-month storage period.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.12 s.148
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• pp.1546-1553
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• 2005

The wetting behavior and liquid transport of nonionic surfactant solutions; Span 20 and Tween 20, 40, 60, 80, 21, 61, 81, 65 & 85: in polyethylene terephthalate(PET) fabrics are reported. Five different PET fabrics are used in this study. PET 1, 2 & 3 have different compactness in structure. PET 4 & 5 have similar physical properties to PET 2, however, PET 4 has heat set finish and PET 5 with rewetting agent. The wetting and water retention properties of PET fabrics are greatly improved by addition of nonionic surfactants. The aqueous liquid retention(W) vs. cosq and W vs. adhesion tension has positive linear relationship. Hydrophilic surfactants which have short hydrophobes and surfactants with unsaturated hydrophobe structures are more efffctive in improving the wetting properties of PET fabrics. PET fabric which has larger thread spacing shows greater value of water retention ratio(W/H) than PET fabric with smaller thread spacing if there are no surfactants present in the system, however, W/H values become very similar among these PET fabrics when the surfactants are added. If there are no surfactants present in the system, PET with heat set finish has smaller value and PET with rewetting agent has greater value of W/H than PET without finish even though the fabrics have the similar physical properties.

• Journal of Life Science
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• v.10 no.4
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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.