• 펄프종이기술
• /
• 제47권5호
• /
• pp.80-84
• /
• 2015

Softness is considered one of the most important attributes of hygiene paper such as tissue and towel. Being subjective in nature, however, softness attribute has been generally believed to be impossible to evaluate using objective methods. Hallmark in his pioneering work proposed that tissue subjective softness should be mainly consisted of the bulk softness component and surface softness component. The bulk softness component can be determined by tensile stiffness; the surface softness component by surface tester. The surface friction turns out far more important than the surface roughness in determining the surface softness component. It cannot be too much emphasized that both results of the tensile stiffness and the surface friction should depend on measuring conditions such as an instrument used, sample sizes (e.g., basis weight, length, and width) and operating conditions of the instrument (e.g., gauge length, cross-head speed, size of stylus, and its scanning speed). This indicates that a direct comparison of the test results would be impossible or misleading unless they have been tested under the identical conditions. This may explain why the standard objective test method for tissue softness has not been available at present.

• 펄프종이기술
• /
• 제34권4호
• /
• pp.30-36
• /
• 2002

This research was conducted to investigate the feasibility of using deinked pulp of white ledger(DIP) for the manufacture of high quality premium tissue. The three types of tissues were prepared using the softener treated bleached DIP, softener treated mixed pulp of unbleached DIP and virgin pulp, and untreated mixed pulp of bleached DIP and virgin pulp, respectively, and their tensile index. softness, and brightness were measured and compared. The bulk and surface softness increased only slightly by the addition of softener(0.2% mineral oil) into the bleached DIP. The tensile index was decreased by 15∼30%, and the brightness was the range of 86% to 87% ISO. The softener(0.2∼0.8% mineral oil or dialkyl imidazoline) treatment of mixed pulp of unbleached DIP and virgin pulp Improved the bulk and surface of tissue considerably. However, the brightness was low as 85% ISO or below. Although the softness of the tissue made from bleached DIP blended with virgin pulp was the lowest among three types of tissues evaluated, its tensile index was the highest and brightness was 87∼88% ISO. Based on the results, it may be predicted that the bleached DIP blended with virgin pulp is the best raw material for the manufacture of high quality premium tissue if softener treatment is applied to mixed pulp, because the softness can be improved by the addition of softener. In general, the softness of tissue was improved with the increase in the amount of softener: However, the tensile index inversely proportional to the amount of softener added. Dialkyl imidazoline was more effective than mineral oil with respect to the improvement in softness, even though the loss in tensile index was severe with the treatment of dialkyl imidazoline.

• Fibers and Polymers
• /
• 제7권3호
• /
• pp.295-304
• /
• 2006

High-bulk worsted yams with different shrinkable and non-shrinkable acrylic fibers blend ratios are produced and then single jersey weft knitted fabrics with three different structures and loop lengths are constructed. The physical properties of produced yams and compression properties of produced fabrics at eight pressure values (50, 100, 200, 500, 1000, 1500 and $2000 g/cm^2$) were measured using a conventional fabric thickness tester. Then, weft-knitted fabric compression behavior was analyzed using a two parameters model. It is found that at 40 % shrinkable fibre blending ratio the maximum yam bulk, shrinkage, abrasion resistance and minimum yarn strength are obtained. It is also shown that high-bulk acrylic yarn has the highest elongation at 20 % shrinkable fibre blend ratio. The statistical regression analysis revealed that the compression behavior of acrylic weft-knitted fabrics is highly closed to two parameter model proposed for woven fabrics. It is also shown that for weft-knitted structure, there is an incompressible layer (V') which resists against high compression load. Acrylic weft-knitted fabrics with knit-tuck structure exhibit higher compression rigidity and lower softness than the plain and knit-miss structures. In addition, at 20 % shrinkable fibre blend ratio, the high-bulk acrylic weft-knitted fabrics are highly compressible.

• 한국펄프종이공학회:학술대회논문집
• /
• 한국펄프종이공학회 2006년도 PAN PACIFIC CONFERENCE vol.2
• /
• pp.311-316
• /
• 2006

The role of short fibre pulp - Mixed Harwood, Eucalyptus, Aspen, Birch, etc for the manufacture of different grades of paper is very well recognized. At the same time, lots of efforts are in progress to maximize the advantages while preserving their own special property. Bleached Acacia Kraft Pulp (BAKP) is comparatively new entry but gained quick recognition. BAKP was introduced to the world market by South East Asian suppliers in the late 1990's. This paper discusses in detail the role and opportunities of use of short fibre pulps. A logical technical comparison has been made between BAKP and another short fibre grades. BAKP being a short, thin-walled fibre shows several similarities with Eucalyptus pulp in terms of good bulk and stiffness. Refining energy and strength properties are very similar, but the shorter fibres and thinner cell walls give an outstanding opacity and formation compared to other commercial short fibre pulps. The collapsed and band-shaped nature gives a matchless smoothness, enabling less calendaring and exceptional printing properties. BAKP is shown to give several advantages to fine paper manufactures, compared with a number of established short fibre pulps such as Brazilian and Chilean Eucalyptus, Canadian Aspen and Indonesian Mixed Hardwood. It is important to consider refining and calendaring conditions to achieve optimum performance. For outer layers of multiply board, Acacia gives excellent coverage due to its high opacity and uniform fibre distribution. Its low roughness property gives improved printability. For tissue products, Acacia gives unique property of superior softness both in terms of hand feel and bulk softness. The high fibre population gives an impression of much higher quality due to the higher opacity and good formation.

• 한국식품조리과학회지
• /
• 제29권5호
• /
• pp.469-478
• /
• 2013

The effects of tapioca starch (TS) and tapioca modified starch (TMS) as additives on the quality characteristics of rice cookies were investigated in this study. The amounts of TS and TMS replaced were 5, 10 and 15%(w/w) based on 100 g of rice flour. At the result of rapid viscosity analyser (RVA) properties of rice flour added with starches, peak, trough, and final viscosity of rice flour added with TMS decreased significantly(p<0.05). Hardness of dough and cookies as measured by Texture analyzer (TA) significantly decreased upon addition of TMS, and hardness of cookies significantly decreased upon addition of TS, hardness of cookies TMS lower than TS. L value of dough and cookies increased upon addition of TMS, whereas a value decreased upon addition of TMS. Spreadability of cookies increased upon addition of TMS, 10% TMS is the highest. Bulk density of dough decreased upon addition of TMS, bulk density of cookies decreased upon addition of TS and TMS, and bulk density of TMS cookie lower than TS cookie. In sensory evaluation, 10% TS added rice cookies showed the highest score in overall acceptability, hardness, brittleness, color, softness, taste and flavor, and 15% TS added rice cookies showed the highest score in appearance. And 15% TMS added rice cookies showed the highest score in overall acceptability, taste, brittleness, flavor, and 10% TMS added rice cookies showed the highest score in hardness, flavor, taste and color. It is indicated that the quality characteristics and sensory characteristics of the rice cookie can be improved by adding TS and TMS.

• 한국식품영양과학회지
• /
• 제42권9호
• /
• pp.1426-1432
• /
• 2013

본 연구는 제과분야에서의 쌀가루의 이용도를 높이기 위하여 쌀가루를 이용하여 쿠키를 제조하였으며, 볶은콩가루를 3, 6, 9, 12, 15 및 20% 대체하여 제조한 반죽 및 쌀쿠키의 품질특성을 측정하였다. 볶은콩가루의 수분함량은 습식쌀 가루보다 낮기 때문에 쌀가루와 혼합할 때 반죽과 쿠키의 수분함량을 감소시켰다. 반죽과 쌀쿠키의 색도는 L값은 감소하였고, a값과 b값은 반죽과 쿠키의 윗면 모두에서 유의적으로 증가하였다. 반죽과 쌀쿠키의 밀도는 볶은콩가루를 첨가하면 밀도가 낮아지는 경향을 보였으며, 쿠키의 밀도는 반죽에 비해 31.373~41.026% 감소하였다. 반죽과 쿠키의 경도는 볶은콩가루의 첨가량이 증가할수록 유의적으로 증가하였다. 쌀쿠키의 퍼짐성도 볶은콩가루에 의해 낮은 값을 보였고, 쌀반죽의 수분함량은 대체로 감소하였다. 9% 첨가군은 전반적인 기호도와 목넘김의 부드러움 항목에서, 12% 첨가군은 삼킨 후 입자의 남음에 대한 높은 선호도를 보였다. 쌀쿠키의 밀도변화(${\Delta}bulk$ density)와 경도변화(${\Delta}hardness$)의 관계에서 볶은콩가루첨가에 따라 밀도차를 감소시키는 반면 경도차는 증가시키는 방향으로 나타나 조직이 바삭거리는 방향으로 변화하였다. 본 연구결과를 통해 쌀쿠키 제조 시 볶은콩가루의 이용으로 바삭거리는 쿠키의 물성을 조절할 수 있는 것을 확인하였다.

• 한국전기전자재료학회:학술대회논문집
• /
• 한국전기전자재료학회 2001년도 하계학술대회 논문집
• /
• pp.1096-1099
• /
• 2001

The basic design structure of RC-GCTs (Reserve-Conducting Gate-Commutated Thyristors) is firstly given in this paper. The bulk of wafer is punch-through (PT) type with high resistivity and narrow N-base width. The photo-mask was designed upon the turn-off characteristics of GCT and solution of separation between GCT and diode part. The center part of Si wafer is free-wheeling diode (FWD) and outer is GCT part which has 240 fingers totally. The switching performance of GCT was investigated by Dessis of ISE. The basic manufacture process of 2500V-4500V RC-GCTs was given in this work. Additionally, the local carrier lifetime control by 5Mev proton irradiation was adopted so as to not only to have the softness of reverse recovering for FWD but for reduction of turn-off losses of GCT as well.

• 한국식품영양과학회지
• /
• 제42권8호
• /
• pp.1277-1282
• /
• 2013

본 연구는 제과분야에서의 쌀가루의 이용도를 높이기 위하여 쌀가루를 이용하여 쿠키를 제조하였으며, 호화쌀가루를 10, 20, 30, 40, 50 및 60% 대체하여 제조한 반죽 및 쌀쿠키의 품질특성을 측정하였다. 호화쌀가루를 첨가한 반죽과 습식쌀쿠키의 수분함량은 호화쌀가루 첨가량 증가에 따라 감소하는 경향을 나타내었다. 반죽과 쌀쿠키의 L 값은 호화쌀가루 첨가량이 증가함에 따라 대체로 감소하는 경향을 보였고, 반죽과 쌀쿠키의 a 값은 대체로 증가하는 경향을 보였다. 호화쌀가루 첨가량이 증가함에 따라 습식쌀쿠키의 밀도가 높아지는 경향을 나타내었다. 습식쌀가루에 호화쌀가루를 첨가하여 제조한 반죽과 쌀쿠키의 경도는 유의적으로 증가하였다. 호화쌀가루 첨가에 의한 퍼짐성은 무첨가군보다 낮았다. 관능평가는 50% 첨가군에서 부스러지는 정도, 단단한 정도, 목넘김의 부드러움, 촉촉한 정도, 전반적인 기호도에서 가장 높은 기호도를 보였다. 삼킨 후 입자의 남음에 관한 기호도는 호화쌀가루 첨가량이 가장 많은 60% 첨가군에서 높게 나타났다. 호화쌀가루 첨가량이 증가함에 따라 쌀쿠키의 밀도차와 경도차가 모두 증가하는 방향으로 나타났다. 본 연구결과를 통해 쌀쿠키 제조 시 호화쌀가루의 이용으로 쿠키의 물성을 조절할 수 있는 것을 확인하였다. 호화쌀가루의 첨가는 반죽과 쌀쿠키의 밀도와 경도를 증가시켜 단단한 쌀쿠키의 물성을 나타내는 것으로 확인되었으며, 쌀쿠키의 관능특성의 선호도를 조절하는데 호화쌀가루가 유용한 소재로 활용할 수 있을 것으로 생각된다. 이상의 결과로 볼 때, 쌀쿠키의 조직감을 조절함에 있어서 호화쌀가루 등의 소재를 첨가함으로써 쌀쿠키의 관능특성의 부스러지는 정도, 단단한 정도 및 삼킨 후 입자의 남음에 대한 선호도를 조절할 수 있을 것으로 생각된다.

• 한국산림과학회지
• /
• 제113권1호
• /
• pp.14-30
• /
• 2024

본 연구는 한국의 울주군에서 발생한 땅밀림지의 지질, 지형, 유효 토심, 토양경도, 전기비저항탐사, 지반조사를 통해 땅밀림 위험지 특성을 파악하여 땅밀림에 의한 인적, 물적 피해를 완화하기 위한 기초자료를 제공하기 위해 실시하였다. 이 지역은 2022년 도로 확장공사의 영향으로 땅밀림이 발생하였는데, 하층식생이 크게 발달하지 않은 경사지로 상단부는 강우 시 집수가 잘 되는 요형 지형으로 나타났다. 땅밀림지의 주 구성 암석은 셰일, 사암, 역암으로 구성되어 있으며 땅밀림지의 토양은 대조구의 토양보다 점토함량이 약 3.6배 많은 것으로 분석되었으며, 모래와 점토가 많고, 실트가 적은 결과로 전형적인 땅밀림 토양으로 나타났으며, 전기비저항 탐사결과 저비저항이상대가 나타나 지하수대가 형성되는 것으로 나타났다. 토양 경도는 대조구보다 땅밀림지가 낮았으며, 땅밀림지의 평균토심은 30.4 cm로 대조구 24.7 cm보다 깊은 붕적토 지역이었다. 이러한 땅밀림의 특징을 파악하여 효과적인 선제적 대응 체계와 모니터링 시스템 구축이 필요하다.