• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.45 no.2
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• pp.33-40
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• 2013

Powdered additive or organic filler is used to improve paperboard thickness and to reduce drying energy consumption in the Korean paperboard industry. In a previous study, we identified alternative non-lignocellulosic resources to wood powder, specifically brewers grain and oil palm frond powders, and verified that these materials had the same functionality as wood powder. The main drawback of the use of such additives, including both lignocellulosic and non-lignocellulosic resources, is the deterioration in paperboard strengths. Therefore, we carried out a basic study on the surface modification of brewers grain and oil palm frond powders to improve the strengths of paperboard. Surface modification was performed using various types of cationic and oxidized starches. The streaming current and zeta-potential of the two non-lignocellulosic powders were measured and CLSM images were taken to assess the surface modification.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.36 no.3
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• pp.15-34
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• 2004

Diverse benefits such as reduction of fresh water consumption and effluent discharge, efficient use of raw materials and energy savings can be obtained by papermaking system closure. Closure of papermaking processes, however, causes many problems including reduction of the efficiency of additives, decrease of retention and dewatering, felt plugging, poor Paper quality, generation of slime and odor, poor vacuum efficiency, etc, and it has been recognized that accumulation of Inorganic and organic substances in the process white water is the prime cause of these problems. Therefore, technological developments for preventing accumulation of these detrimental substances are urgently required for Implementing papermaking system closure. Understanding of the accumulation phenomena of the inorganic and organic substances in the papermaking process white water is prerequisite for papermaking system closure. In this study a process simulation method was used to analyze the accumulation phenomena of anionic starch In the process white water as the closure level of a fine paper making process is increased. A pilot paper machine was used as a model process. Starch adsorption and desorption models were developed based on the concept of starch adsorption ratio, which was not considered in previous studies. Steady state simulation studies were carried out based on this model using a commercial simulator. In steady state simulation, the variation of dissolved starch concentration in each process unit was monitored as a function of white water usage for wire shower. The result of the steady state simulation showed that dissolved starch concentration and its increase ratio in Process units increased as white water usage ratio for wire shower increased.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.313-318
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• 2001

Physicochemical properties of starch vermicelli (Dangmyun) made with different starches in laboratory were determined to develop a modified corn starch comparable to sweet potato starch which is highly expensive than corn starch but commonly used for starch vermicelli in Korea. Initial temperatures (Ti) of gelatinization of starch vermicelli made in laboratory measured by differential scanning calorimeter, which were above $60^{\circ}C$, were higher than those of starch vermicelli in the market. Their X-ray diffraction peaks were relatively sharp compared with those of starch vermicelli in the market, which showed that starches were not completely gelatinized during the process of starch vermicelli preparation in laboratory. Initial temperature (Ti) of corn starch vermicelli was decreased by $3^{\circ}C$ by hydroxypropylation but increased by $2.5^{\circ}C$ by oxidation. Hardness and compression slope of sweet potato starch vermicelli and mungbean starch vermicelli, which were $11,726{\sim}12,555\;g/cm^2$ and $29,914{\sim}30,604\;g/cm^2$, respectively, were the highest in the samples and those of waxy corn starch were lowest. Hardness and compression slope of starch vermicelli made with corn starch slightly oxidized in the concentration of 0.5% NaOCl at pH 9.0, $40^{\circ}C$ for 30 min. increased and found to be comparable to those of sweet potato starch vermicelli.

• Food Science and Preservation
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• v.13 no.3
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• pp.404-412
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• 2006

TThe purpose of this study was to investigate the physicochemical properties of chufa(Cyperus esculentus L., var sativus Boeck) starches by physical and chemical modification. Chufa starches were exposed to the microwave with 700W power oven for 1, 2, and 3 minutes. Also, starch was oxidized with 1.5%, 3% and 6% (15, 30, 60 mg Cl2/g starch $40^{\circ}\C$, pH 10, 3.0 hr) sodium hypochlorite. The shape of starch granules was not changed much by microwave heating and sodium hypochlorite. Water binding capacity increased but amylose content swelling power, and solubility decreased with increasing microwave heating time. Water binding capacity of the oxidized starch decreased with increasing the content of sodium hypochlorite. With increasing the microwave heating time, gelatinization temperature decreased, but enthalpy(${\Delta}H$) increased in physical modification of chufa starches. Also, chemically modified chufa starches have the similar pattern in gelatinization properties. Peak viscosities of RVA in physically modified chufa starches were 416-188 RVU, and in chemically modified chufa starches they were 129-267 RVU.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.446-451
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• 1997

The primary alcohol groups of four kinds of polysaccharides (com starch, rice starch, sweet potato starch, and cellulose), with different structures and water solubilities, were oxidized to carboxyl groups using 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion (TEMPO) at $25^{\circ}C$. The optimum pH, TEMPO content, and NaBr content for the TEMPO/hypobromite-catalyzed oxidation of the polysaccharides were $10.5{\sim}11.0$, 10 mmol/mol primary alcohol, and 0.49 mmol/mol primary alcohol, respectively. The oxidation degree for the primary alcohol group was more than 90% for all four kinds of the polysaccharides. The oxidation process greatly increased the water solubility of the polysaccharides. Water-insoluble polysaccharide such as cellulose became water-soluble to the extent of 8.42% (w/v). And also, the polysaccharides with very low water solubility (less than 0.10% (w/v)) such as com starch, rice starch, and sweet potato starch had high water solubility of approximately 45%(w/v). The gel-forming abilities with calcium ion were determined. The oxidized polysaccharides are new anionic polymers with unique structures that could have application as gums, gels, and films.

• Journal of the Korean Graphic Arts Communication Society
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• v.15 no.2
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• pp.131-143
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• 1997

Surface sizing is one of the important process to the paper making. Surface sizing had an effect on penetration of oils, physical propertiesm water resistance for the paper. This study was carried out for the purpose of improving printability with surface sizing of domestic newspaper. The samples were prepared by means of TAPPI method(TAPPI 205 om~88), and were wested by IGT printability tester. The results of this study showed that the set-off was reduced on the surface sized with oxidized starch.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.209-215
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• 2001

This study was conducted to examine the effects of 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion(TEMPO) and sodium bromide(NaBr) for the selective oxidation on primary alcohol groups of rice starch molecules in rice flour and to use oxidized rice flour in Julpyun to extend its shelf life. Reaction time decreased with higher levels of TEMPO and NaBr. Yield and selectivity decreased with increased NaBr levels. TEMPO increased yield until certain levels, but decreased thereafter. The levels of TEMPO and NaBr for the preparation of oxidized rice flour were determined as 0.9 and 44 mM/100 mM anhydroglucose unit, respectively. Water and oil binding capacities, and viscosity increased significantly by the oxidation of rice flour. The partial replacement of rice flour with oxidized rice flour increased peak viscosity and decreased setback. Oxidized rice flour with the increased amount of water showed positive effect on the textural properties of Julpyun during storage.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.40-44
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• 2001

The effects of TEMPO and NaBr concentration, and temperature on the selective oxidation of primary alcohol groups in corn starch were examined. Reaction time decreased with the increased levels of TEMPO, NaBr and temperature up to 1.7 mM and 100 mM per 100 mM anhydroglucose unit(AGU) and $14^{\circ}C$, respectively, and did not change appreciably at the higher levels. Yield decreased with the increased NaBr levels and was not affected TEMPO level and the temperature. NaBr level and temperature showed negative effects on the selectivity. But the selectivity was not affected by NaBr level and temperature until 100 mM/100 mM AGU and $6^{\circ}C$. TEMPO had no effect on the selectivity significantly.

• Journal of the Korean Graphic Arts Communication Society
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• v.15 no.2
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• pp.25-40
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• 1997

This research was carried out to investigated the effect of base paper and latex binder on printability and obtical properties of coated paper. Especially, it examined the effect of th pH of vase paper surface and functional groups of latices on the interactions between coating color components and on the structure of coated layer. It was found that the behavior of coating color containing amphoeric latex depends on the pH in the boundary region between coating color and base paper. Thus, the coating color formulated with amphoteric latex formed bulky coating layer by inducing stronger interaction between paper surface and coating components than the coating color with anionic latex. The coated paper with amphoteric latex showed better optical properties (i.e.gloss and optical) and printability (i.e. ink receptivity, wet ink receptivity, and ink set off) than the conventional anionic latex in the acidic and alkaline paper. However, dry pick strength of the coated paper was less decreased. This result indicated that amphoteric latex could also be applied practically to the alkaline paper.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.40 no.3
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• pp.9-14
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• 2008

Agar-agar extracted from red algae was used as a surface sizing material for paper after filtering, bleaching, and viscosity adjustment by oxidative depolymerization. Oxidized starches from corn and tapioca were compared to agar-based surface size in the respects of paper surface modification, strength improvement, and printability. Agar-based surface size showed high strength improvement and good printability as much as starch-based ones except film forming ability, which may be improved by adding additives, and demonstrated its great potential to be used as inexpensive and high quality surface size in future.