• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.40 no.4
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• pp.66-73
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• 2008

When coated paperboard is printed, pressed into a groove with a creasing rule and folded, white line cracking occurs along the crease due to intensive mechanical pressure. The cracking will deteriorates product quality and waste resources. Effects of creasing pressure and ink dosage on the foldability of coated board were investigated. It was shown that applying an optimum pressure is important during creasing. When the pressure was too low, the crease formed was not sufficiently deep enough to enable precise folding. When an excess pressure was applied, fiber bonding was destroyed, resulted in unsatisfactory cracking. When the coated board was folded in machine direction (MD), long cracks were formed along MD. When it folded in cross direction (CD), the cracks were shorter and formed perpendicular to CD. Printing promoted cracking due to the decrease in flexibility of coated board. In addition, uneven ink film layer on the coating layer caused worse cracking.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.2
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• pp.46-55
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• 2016

The microcrystalline cellulose (MCC) was prepared from oil palm biomass, empty fruit bunch (EFB) for increasing the usability of EFB. The morphological, physical and chemical properties of MCC made from EFB were evaluated by comparing with those of the commercial MCC obtained from AVICEL. The EFB-MCC had the wider distribution in particle size and there were many small particles around $10{\mu}m$. There were no significant differences in the cellulose crytallinity and the chemical composition between EFB-MCC and AVICEL-MCC. The properties of tablet samples made by the common direct compression process were evaluated depending on the types of MCC and the compression pressure during tablet making process. The tablet made of EFB MCC showed the higher compressed structure, which resulted in the less disintegration by the water soaking treatment than those made of Avicel-MCC. The results of this study showed that the EFB-MCC could be utilized as one of the commercial MCC.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.2
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• pp.56-60
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• 2016

Neutral or alkaline papermaking provides many advantages in paper strength and processing conditions. It also provides the opportunity of using calcium carbonate fillers in papermaking. These diverse advantages have made almost all paper machines of printing and writing papers run under neutral and alkaline conditions. On the other hand, linerboard machines, which use recycled papers as a raw material, are running under acid conditions using a rosin sizing system. Because the recycled raw materials used by the linerboard industry contain significant amounts of alkaline papers, the linerboard industry has an interest in the possibility of using the neutral or alkaline papermaking opportunity. In this study, the compatibility of the recycled linerboards under neutral or alkaline papermaking conditions was examined by recycling them under various pH conditions. The sizing degree of the papers recycled under neutral or alkaline was significantly lower than that of acid formed papers indicating that during the neutral or alkaline recycling process the rosin sized papers lost their sizing efficiency. Recycling of acid formed linerboards under neutral or alkaline conditions increased the amount of foam, and the foam contained substantial amount of solid materials derived from the acid sizing systems. Use of cationic polyelectrolytes including PEI and poly-DADMAC improved the sizing degree of the recycled papers under neutral and alkaline conditions. PEI decreased the foam generation as well while poly-DADMAC did not show any reducing effect of the foam. These results suggest that PEI forms coordinate bonds with rosin acid and precipitate them onto the surface of recycled fibers, while the reaction products between poly-DADMAC and rosin acid ions still remain water soluble under neutral or alkaline conditions.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.3122-3122
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• 2001

Documented quality control plays a vital role I the production of technical “Depth filter” sheets used in industries such as Beverage and pharmaceutical. Depth filter sheets which can be up to several millimeters thick are stacker in plate and frame filter systems. They are the core of stainless steel filter systems which can be up to several meters high. FT-NIR Spectroscopy has many potential applications in the whole production line of filter sheets. Raw materials such as different types of cellulose pads, white powdery fillers (e.g. Kieelgur, Perlite) or liquid chemicals such as wet-strength agents we, with the help of NIR, easy to identify. NIR can also determine physical parameters such as particle size, essential for the filtration behavior. FT-NIR can be used for the quality parameters of the final product. Moisture and permeability can be determined, and with the help of the speed of this NIR method it is possible to correct possible faults quickly in the production process. Waste production can be minimized which is good for both the product profitability and the environment. Further tests have shown that it is also possible to use NIR on-line in the production area, to check the concentrations and the homogeneity of the paper suspension consisting of cellulose fibres, fillers and additives.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.389-393
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• 2001

For an effective utilization, quality stability of instant powdered oyster soup made of canned oyster processing waste water (IPSW) was determined. Instant powdered soup from oyster hot-water extracts (IPSE) was also prepared by mixing hot-water extract powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE. The moisture content, water activity, peroxide value and fatty acid composition showed little changes during storage of the IPSW. The pH, volatile basic nitrogen content and brown pigment formation increased slightly, while white index decreased slightly during storage of IPSW. No significant difference was observed in the changes of food component during storage between IPSW and IPSE. According to a sensory evaluation, the change in quality of IPSW was negligible during 12 months of storage. from the results of the chemical experiment and sensory evaluation, IPSW packed with laminated film bag (OPP, $20{\mu}m/PE,\;20{\mu}m/paper,\;45g/m^3/PE,\;20{\mu}\;m/Al,\;7{\mu}\;m/PE,\;20{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Applied Biological Chemistry
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• v.44 no.4
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• pp.224-229
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• 2001

This study was carried out to examine the quality stability of powdered soup using powder from oyster wash water (PSW). To compare the quality stability, powdered soup from oyster hot-water extracts (PSE) was also prepared by mixing hot-water extract powder (15 g), table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g), and onion powder (1.5 g). In preparing PSW, powder from oyster wash water, instead of powder from oyster hot-water extracts, was added and other additives were the same proportion as PSE. The PSW and PSE were packed with laminated film bag (OPP,$20\;{\mu}m$; PE, $20{\mu}m$; paper, $45\;g/m^3$; PE, $20\;{\mu}m$; Al, $7\;{\mu}m$; PE, $20\;{\mu}m$), and then stored at ambient temperature for 12 months. The moisture content, water activity, peroxide value, and fatty acid composition showed little changes during storage of the PSW, The pH, volatile basic nitrogen content, and brown pigment formation increased slightly, while white index decreased slightly during storage of PSW. No significant difference was observed in the changes of food components between PSW and PSE during storage. According to a sensory evaluation, the change in quality of PSW was negligible during 12 months of storage. From the results of the chemical experiment and sensory evaluation, PSW packed with laminated film bag (OPP, $20\;{\mu}m$; PE, $20\;{\mu}m$; paper, $45\;g/{\mu}m$; PE, $20\;{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.