• Journal of the Korean Wood Science and Technology
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• 제27권2호
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• pp.46-52
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• 1999

소나무 수피를 알칼리성 아황산염-안트라퀴논(AQ) 증해하고, 고도로 탐리그닌 시킬 수 있는 조건을 검토하였다. 수피의 탈리그닌은 약알칼리성 아황산염 증해 조건에서보다 알칼성 아황산염 증해 조건에서 용이하였다. 그러나 알칼리성 아황산염 증해조건에서도 수피리그닌의 90%이상을 용출시키기는 어려웠다. AQ는 알칼리성 아황산염 증해 조건에서 수피의 증해 및 탈리그닌 속도를 현저하게 향상 시킬 뿐만 아니라 탈리그닌 선택성도 개선시켰다. 결과적으로 수피에 대하여 0.2% AQ의 첨가로 90%이상의 탈리그닌이 가능하였다. 수피 알칼리성 아황산염-AQ증해시 증해온도 및 NaOH의 투여량은 탈리그닌 선택성에 대해서 큰 영향을 미치지 못하였다. 그러나 $Na_2SO_3$ 투여량은 수피의 탈리그닌 선택성에 큰 영향을 미쳐 $Na_2O$로서 30%의 $Na_2SO_3$ 투여조건에서 가장 양호한 탈리그닌을 나타내었다.

• 펄프종이기술
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• 제29권3호
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• pp.34-42
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• 1997

This study was carried out to investigate the proper cooking conditions of soda-anthraquinone and alkaline sulfite-anthraquinone pulping of rice-straw, and get basic data f9r the use of rice-straw chemical pulp through the test of characteristics and physical properties of pulps made in the various cooking conditions From the experimental results , we can conclude as follows. In the soda-anthraquinone pulping of rice-straw, the optimum cooking conditions were 60 min. at $150^{\circ}C$ in the amount of caustic soda of 20% with the addition of anthraquinone(0.05%). And total yield, Kappa No. and brightness of pulp made in the condition above mentioned were 41.9%, 7.7 and 51.1 respectively. In the alkaline sulfite-anthraquinone pulping of rice-straw, the proper mixing ratio of cooking chemical(caustic soda : sodium sulfite) was 50:50. And the optimum cooking conditions were 60 min. at $150^{\circ}C$ in the amount of cooking chemical of 20% with the addition of anthraquinone(0.05%). At that time, the total yield, Kappa No, and brightness of pulp were 50.1%, 9.1 and 40.2 respectively. As a result, the alkaline sulfite-anthraquinone pulping was superior to the soda-anthraquinone pulping in the aspect of yield, but inferior in the viewpoints of Kappa No. and brightness. For the comparison of qualities of pulps made in the various cooking methods and conditions, the physical properties of four sorts of pulps were tested. As a result, soda-anthraquinone pulps were superior to alkaline sulfite-anthraquinone pulps in the various strengths excluding tear strength and brightness. On the other hand, pulps made in the condition of addition of cooking chemical of 20% were superior to pulps in the dosage of 15% in the aspects of all the strengths and brightness.

• Preventive Nutrition and Food Science
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• 제2권1호
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• pp.11-16
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• 1997

Alkaline cooking and processing properties of domestic maize were evaluated by comparing to those of imported control maize(Asgrow 404). Domestric maize varieties were hydrated more rapidly and had lower dry matter losses during alkaline cooking than control maize due to softer endosperm texture and incomplete removal of pericarps. Domestic maize varieties produced masas with proper handling properties when nixtamals had 50~52% moisture. However, masas produced from domestic maizes were puffed dur-ing baking and frying process due to the release of more free starch granules in the masa than control masa. Tortilla chips prepared from domestic maizes absorbed more oil during frying and had slightly higher water content with darker color than tortilla chips prepared from control maize. Among the domestic maize hybrids, KS42/Fla2BT113 had more acceptable kernel characteristics of tortilla chips than other varieties.

• 한국식품영양학회지
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• 제6권1호
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• pp.8-15
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• 1993

We have examined the utility of alkaline ionic water for processing water In order to compare with piped tap water in cooking rice, making kimchi, making bean curd, raising bean sprouts and parboiling spinach. And we have estimated the quality of them. The result of the examination was as follow. A rice cooked with alkaline ionic water had pale yellow color, and had good quality in polish, viscocity, taste, odour and retrogradation as compared with a rice cooked of piped tap water. In the case of a water kimchi, refreshing taste and other kinds of taste were good. Unpleasant taste and smell have decreased. Fresh colour of a Chinese cabbage were maintained long because of the prevention of destruction of chlorophyll. In the case of bean sprouts, sprouting rate was promoted up to 2∼3% during the period of 2∼3 days as compared with that treated with piped tap water And the growth state was good and the contents of vitamin C were high as compared with those with piped tap water. In the case of parboiling of green spinach, the alkaline ionic water helped keeping the chlorophyll of spinach. In the case of bean curd, soft taste, polish, smell and total taste were good. The Utility value of alkaline ionic water for the processing of soft bean curd was recognized by making it soften.

• 펄프종이기술
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• 제33권4호
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• pp.42-48
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• 2001

The spent liquor (BSL) obtained from alkaline sulfite-anthraquinone (AS-AQ) cooking of pine bark was applied as a deinking agent. In the ONP deinking system, although BSL removed the small size of ink particles (${\geq}$$12.5{\mu}m$), it did not improve the brightness of pulp. The brightness of pulp slightly improved when treated with BSL at 150~$180^{\circ}C$. However, the brightness of the pulp was lower than that of a commercial deinking agent (oleic acid). It seems that BSL treated with a high temperature still had a high dispersing ability on the ink particles. Intensive oxidations were introduced, and remarkable deinking effects were observed at 13kgf/$cm^2$ oxygen pressure, $160^{\circ}C$ and 2h. When BSL treated at 13kgf/$cm^2$ oxygen pressure, $170^{\circ}C$ and a time period of 30~90 min is added to the pulp, at 0.1% or lower, the deinking effect became higher than that of oleic acid. On the other hand, additional alkali treatments during the oxidation possibility as a deinking agent when oxidized. However, since the oxidized BSL still has a high dispersing ability and lower molecular weight, several modifications need to be done in the near future in order to be applied as a high quality deinking agent.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1998년도 봄 학술발표회논문집(II)
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• pp.751-754
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• 1998

The study was carried out the efficiency of spent liquor(BSL) obtained from alkaline sulfite-anthraquinone cooking of pine bark added various surfactants. By adding surfactant to alkaline, weak alkaline, nertralized BSL, the dispersing ability of cement was remarkably improved. It was shown that the rate of water-reducing was 20~22%. The most superior efficiency surfactant was MTG. When BSL, MBSL and ABSL were added to MTG, the improvement of early and later strength was clear and also exhibited the superior properties of strength compared to PLAIN. Therefore, is a possibility that BSL will be used instead of melamine-base admixtures.

• 펄프종이기술
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• 제32권4호
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• pp.66-73
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• 2000

Alkaline sulfite-anthraquinone(AS-AQ) cooking process has been applied to unground pine bark. The properties of the spent liquor such as molecular weight distributions, sulfonic equivalent weights, degree of sulfonation, phenolic hydroxyl groups and kaolin dispersing ability have been investigated to evaluate the possibility of using this liquor as concrete additives or binders. In the case of ground bark meal, more than 90% delignification was achieved at the optimal cooking conditions. However, applying these conditions on unground bark the delignification was slightly retarded. The decrease in the degree of delignification may be attributed to less penetration and diffusion of chemicals during the cooking of the bark. Increasing the cooking temperature only by $5^{\circ}C$ improved the delignification of the bark and about 90% delignification can be achieved. These results indicate that bark can be used successfully during AS-AQ cooking without any mechanical or physical pretreatment. The properties of lignin or polyphenol sulfonates in the spent liquor after AS-AQ cooking of the bark were compared with Sunflo-R, which is commercial lignosulfonate(CLS) prepared from wood. The weight average molecular weights(Mws) estimated by gel-filteration chromatography was found to be ranging from 1,200~1,800. These are considerably lower than those in CLS. Lignin or polyphenol sulfonates in the spent liquor of bark and CLS have similar degree of sulfonation, but the phenolic hydroxyl group was 1.8 times higher than CLS. Moreover, the dispersing abilities of the spent liquors were better than that of CLS, especially after 0.1% addition to kaolin suspension.

• 한국식품과학회지
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• 제25권3호
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• pp.232-237
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• 1993

호주밀인 Australian standard white(ASW) 밀가루의 제면 적성을 알아보기 위하여, 단백질 함량이 같은 HRW-WW와 HRW-ASW의 혼합 밀가루를 만들어 이들 밀가루의 물리적 특성과 첨가제(소금 1.7%, 알칼리제 0.17%)의 영향을 분석하고, 건면을 제조하여 건면의 조리 성질과 조리된 국수의 관능검사를 실시하였다. 파리노그람에서 HRW-WW와 HRW-ASW 혼합 밀가루의 흡수율은 각각 57.5 및 59.2%이었으며, 소금을 첨가한 경우에는 밀가루의 흡수율이 약 2%, 혼합 밀가루의 흡수율은 약 1% 정도 감소되었으나 알칼리제는 밀가루 또는 혼합 밀가루의 흡수율에는 영향을 주지 않았다 소금과 알칼리제는 밀가루 및 혼합 밀가루의 반죽 강도를 증가시켰으며 그 효과는 소금만 첨가했을 때가 더욱 뚜렷하였다. 아밀로그람에 있어서 HRW-WW와 HRW-ASW 밀가루는 비슷한 아밀로그람 커브를 보였으며 점도도 비슷하였다. 조리에 따른 건면의 무게와 부피 증가율은 HRW-WW와 HRW-ASW 혼합 밀가루로 만든 두 국수사이에 뚜렷한 차이를 보이지 않았다. 그러나 알칼리제를 첨가한 국수의 경우에 있어서 부피 증가는 소금만 첨가한 경우보다 낮았다. 건면의 파쇄력 값과 조리된 국수의 절단력 값을 t-test 검정 결과 두 국수 사이에는 유의적 차이를 보이지 않았다. 또한 이들 값은 소금만 첨가한 국수보다 알칼리제를 함께 첨가한 국수가 모두 높았다. 조리된 국수의 관능검사에 있어서 HRW-WW와 HRW-ASW 혼합 밀가루로 만든 두 국수는 첨가제에 관계없이 유의적으로 달랐으나 그 차이는 미미한 것으로 인식되었다. 국수에 대한 기호도 평가에서는 두 국수 사이에 유의적 차이를 보이지 않았다.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1998년도 봄 학술발표회논문집(II)
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• pp.747-750
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• 1998

The application of spent liquor(BSL) obtained from alkaline sulfite-anthraquinone cooking of pine bark to cement mortar significantly improved the water-reducing ability and decreased the rate of cement hardening. However, the compressive and flexural strength of BSL addition to cement mortar were lower than that of PLAIN. The application of 0.2% antifoamer to BSL slightly decreased water-reducing ability, but remarkably improved the compressive and flexural strength of cement mortar. On the other hand, BSL decreased the rate of hardening of cement, which exhibited the protperties of the lignosulfonated based retarding water-reducing type. but the setting time of cement could be controlled by addition of Na2CO3 could be used to convert BSL to normal or accelerating concrete admixtures.

• 한국축산식품학회지
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• 제38권2호
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• pp.315-324
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• 2018

The objective of this study was to evaluate the efficacy of alkaline-treated sugarcane bagasse fiber on physicochemical and textural properties of meat emulsion with different fat levels. Crude sugarcane bagasse fiber (CSF) was treated with calcium hydroxide ($Ca(OH_2)$) to obtain alkaline-treated sugarcane bagasse fiber (ASF). The two types of sugarcane bagasse fiber (CSF and ASF) were incorporated at 2% levels in pork meat emulsions prepared with 5%, 10% and 20% fat levels. Alkaline-treatment markedly increased acid detergent fiber content (p=0.002), but significantly decreased protein, fat, ash and other carbohydrate contents. ASF exhibited significantly higher water-binding capacity, but lower oil-binding and emulsifying capacities than CSF. Meat emulsions formulated with 10% fat and 2% sugarcane bagasse fiber had equivalent cooking loss and textural properties to control meat emulsion (20% fat without sugarcane bagasse fiber). The two types of sugarcane bagasse fiber had similar impacts on proximate composition, cooking yield and texture of meat emulsion at the same fat level, respectively (p>0.05). Our results confirm that sugarcane bagasse fiber could be a functional food ingredient for improving physicochemical and textural properties of meat emulsion, at 2% addition level. Further, the altered functional properties of alkaline-treated sugarcane bagasse fiber had no impacts on physicochemical and textural properties of meat emulsions, regardless of fat level at 5%, 10% and 20%.