• 펄프종이기술
• /
• 제41권4호
• /
• pp.52-57
• /
• 2009

Soda and kraft pulping experiments were carried out in order to investigate the pulping characteristics of bamboo grown in Vietnam. The merit of kraft pulping was not observed for bamboo pulping from the viewpoint of delignification and screened pulp yield. The improvements of delignification during soda and kraft pulping of bamboo were observed by the addition of AQ. The bamboo pulp leaded the bulkier structure than those made from SwBKP and HwBKP. The average fiber length was 1.62mm which is shorter than those of SwBKP, but longer than those of HwBKP. It was found that the physical properties of bamboo pulp sheet could be varied by the pulping method, cooking condition, AQ addition, bleaching and refining etc.

• 한국식생활문화학회지
• /
• 제29권3호
• /
• pp.298-306
• /
• 2014

The purpose of this study was to investigate the quality characteristics of steamed bread using mixed flour containing bamboo leaf and lotus leaf powders. Properties of the steamed breads were tested by colorimeter, water activity, rheometer, SEM, and sensory tests. The L values and a values were higher in steamed bread with bamboo leaf powder. On the other hand, the b values of streamed bread with bamboo leaf powder were lower than lotus leaf powder. During storage, the hardness of steamed bread with bamboo leaf and lotus leaf powders increased control. Furthermore, steamed bread with lotus leaf powder showed hardness than bamboo leaf powder. The springiness of all steamed breads decreased with storage, and steamed breads with bamboo leaf powder showed lower values than lotus leaf powder. The cohesiveness of the control was the highest, and all samples showed significant differences each other. The gumminess of the control was higher than steamed bread with bamboo leaf and lotus leaf powders. Moreover, longer storage time yielded higher gumminess. control relatively smoother surface than that of 1% bamboo leaf powder. The steamed bread with lotus leaf powder had a rougher surface than bamboo leaf powder. sensory characteristics of steamed bread, green color of the samples with bamboo leaf powder was darker than lotus leaf powder. Leaf odor was similar throughout. Freshness of steamed bread containing 1% bamboo leaf powder the highest. The overall acceptability of consumer acceptance was the control, followed by steamed bread containing 1% lotus leaf powder.

• 대한지리학회지
• /
• 제30권3호
• /
• pp.269-295
• /
• 1995

본 연구에서는 담양 죽제품과 여주 도자기 산지를 사례로 재래공업 존립의 중요한 요소인 산지내 사회적 분업의 실태, 특성 그리고 의의를 밝히고자 하였다. 산지내 사회적 분 업은 주로 원자재조달과 제품생산, 제품생산과 제품판매간에 이루어지고 있으며, 생산공정상 의 사회적 분업 및 제품생산 부문과 그 관련시설, 기계제작 부문간의 사회전 분업은 부분적 으로 이루어지고 있다. 그 성격에 있어서는 담양 죽제품산지는 산지완결형의 그리고 여주 도자기 산지는 미산지완결형의 특성이 강하다. 그리고 사회적 분업체계를 구성하는 기업들 은 독자성을 가진 수평적 분업체계를 유지하고 있으나 수요변화에 적극적으로 대응하기 위 한 신제품의 개발과 판로개척을 선도할 수 있는 기업이 밭달하지 못하고 있다. 산지존립에 있어서의 사회적 분업의 의의로는 생산공정의 세분화와 업종분화를 통해서 노동력 부족을 극복함과 동시에 생산비를 절감할 수 있고 소자본의 신규참여를 용이하게 하고 경기변동에 따른 위험부담을 분산하며 다방면에 걸친 축적된 노-하우를 활용한 업종과 제품의 전환을 통하여 제품의 다양화와 제품수명주기가 연장된다는 점을 들 수 있다.

• 한국식생활문화학회지
• /
• 제29권4호
• /
• pp.355-363
• /
• 2014

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

• 펄프종이기술
• /
• 제48권2호
• /
• pp.13-19
• /
• 2016

Moso Bamboo was investigated as the a raw material for pulp and paper industry. Soda-Anthraquinone (Soda-AQ) pulping, elemental chlorine free bleaching was applied. Yield of soda or soda-AQ pulp was 29.3-31.7% with Kappa number 33.0-22.8 with different cooking time or anthraquinone addition at 20% active alkali. In soda or soda-AQ pulping, 81-86% of xylan was removed, which was the main reason for lower pulp yield than hardwood species. Average fiber length of Moso Bamboo soda-AQ pulp was 1.36 mm with $15.5{\mu}m$ fiber width. Soda-AQ pulp from Moso Bamboo (P-3, lowest Kappa pulp) was bleached with 5.5-6.5% of chlorine dioxide charge as D0ED1 bleaching sequence. In 3-stages ECF bleaching, final brightness of 85.3% ISO was achieved with total chlorine dioxide 6.5%.

• 펄프종이기술
• /
• 제33권4호
• /
• pp.49-54
• /
• 2001

This study was carried out to acquire basic data for the bleaching of bamboo chemical pulp. Bamboo chemical pulps (alkaline sulfite (AS)-anthraquinone (AQ) pulp, Kraft pulp) were bleached with two kinds of multistage bleaching methods (CEDED, PDED) using the various kinds of bleaching agents. And, physical properties of bleached pulps were investigated. The conclusions obtained from the results were as follows; The yield of AS-AQ pulp bleached with four-stages bleaching method using the hydrogen peroxide and chlorine dioxide as a bleaching agents was higher than the other bleached pulps. The brightness of kraft pulp bleached with five-stages bleaching method using the chlorine and chlorine dioxide as a bleaching agents was higher than the other bleached pulps. The physical properties of kraft pulp bleached with four-stages bleaching method using the hydrogen peroxide and chlorine dioxide as a bleaching agents was higher than the other bleached pulps.

• 한국의류산업학회지
• /
• 제12권1호
• /
• pp.122-128
• /
• 2010

This study examined several dyeing properties, physiological responses and comfort sensation of cotton knit underwear dyed with bamboo charcoal. The cotton knit underwear dyed with bamboo charcoal and treated with chitosan showed 99.9% antibacterial property and improved deodorization, and colorfastness. Eight children with atopic dermatitis worn underwear dyed with bamboo charcoal during 4 months. Their parents reported fewer itches of children. Wearing cotton knit underwear dyed with bamboo charcoal and non-dyed with bamboo charcoal respectively, these eight children rested for 20 minutes, then exercised for 10 minutes, and then rested for 30 minutes in the room maintained $28{\pm}1^{\circ}C$ and $50{\pm}5%R.H.$ Children's rectal temperature, skin temperature and microclimate inside garment of two types of cotton knit underwear were compared. As a result, the rectal temperature and skin temperature were higher when children were wearing underwear dyed with bamboo charcoal than non-dyed underwear. The microclimate temperature and microclimate humidity at the back of children were lower when children with underwear dyed with bamboo charcoal exercised and recovered.

• 수산해양교육연구
• /
• 제26권6호
• /
• pp.1231-1244
• /
• 2014

Oysters, especially are excellent source of several mineral including iron, zinc and selenium, which are often low in the mordern diet. They are also an excellent source of glycogen, vitamin B12 and considered the healthiest when eaten raw on the half shell in good tasted season from November to March. This study was investigated for the purpose of obtaining basic data which can be applied to processing of two kinds of canned boiled oyster (canned boiled oyster, canned boiled oyster in bamboo salt). Shucked oyster meat was cooked in steam (15min) after washing with water, filled 90g into can (301-3), added with salt solution and then precooked for 10 min. at $100^{\circ}C$. Canned boiled oyster was added 1.5% salt solution 60mL. Canned boiled oyster in bamboo salt was added 0.5% salt solution 30mL and 0.7% bamboo salt solution 30mL. The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $116^{\circ}C$, $118^{\circ}C$. Viable bacterial count, proximate composition, pH, salinity, yield, VBN, amino-N, TBA, mineral, color value, free amino acid, hardness and sensory evaluation of two kinds of canned boiled oyster produced at various sterilization condition (Fo 8~12 min.) were measured after divide to meat and juice. The results showed that canned boiled oyster in bamboo salt sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• 펄프종이기술
• /
• 제32권3호
• /
• pp.39-47
• /
• 2000

This study was carried out to investigate the effect of the type of base papers containing Sw-BDP, HW-BDP and Bamboo-BKP on the properties and printabilities of coated papers. Also it was intended to evaluate the effect of coated paper prepared with anionic and amphoteric latex based coating color. The results obtained from this study were as follows. The fiber length of Bamboo-BKP was observed longer than that of the Hw-BKP and shorter than that of the Sw-BKP. This has effect on physical properties. Therfore the results of mea-suring physical properties were higher ratio of Sw-BKP physical properties tended to be slightly higher with the increase I the mixing ratio. Considering the optical properties of base papers the highest opacity was obtained in case of the Hw-BKP and the second appeared Bamboo-BKP. On the other hand smoothness roughness and air permeability of Bamboo-BKP were lower than those of wood pulp and the optical properties of coated papers tended to show the similar with those of base papers. The ink receptivity and print gloss of the coated papers for Bamboo-BKP were lower than those of wood pulp. As the mixing ratio of Sw-BKP was increased the properties and printabilities were improved slightly. Meanwhile amphoteric latex was improved the optical properties and printability of coated papers.

• 한국식생활문화학회지
• /
• 제28권5호
• /
• pp.502-511
• /
• 2013

This study evaluated the composition two popular species of edible bamboo shoots in Korea (Phyllostachyspubescens and Sinoarundinarianigra) and the effect of their abundant dietary fiber on intestinal microorganisms in healthy young women. The ranges of total moisture, crude protein, crude lipid, crude ash, and dietary fiber content were 87.190.8, 2.943.5, 0.150.39, 0.411.05, and 4.206.15% (wet weight basis), respectively. Moisture and crude ash content increased after heat treatment; however, crude protein, crude lipid, and dietary fiber content were reduced after heating. The major minerals found in bamboo shoots were potassium, phosphorous, sulfur, magnesium, and calcium. In addition, glucose and fructose were abundant free sugars, while asparagine and tyrosine were the most abundant free amino acids. Approximately 70% of the total free fatty acids found in bamboo shoots were linoleic acid and linolenic acid. The ascorbic acid content was 6.60~17.56 mg/100 g (wet weight basis), and one phenolic compound, p-hydroxy benzoic acid, was 0.10.2% (wet weight basis) and detected by HPLC analysis. The intake of bamboo shoots for seven days significantly increased viable cell counts of Lactobacillus spp. and reduced viable cell counts of Bacteriodes spp. in feces (p<0.05). In our data, bamboo shoots may be useful in the food industry as high dietary fiber ingredients.