• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.321-328
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• 2004

Raw mulberry (Morus spp.) juice was prepared by minimal processing using several filter aids, fining agents, and clarifying enzymes, followed by filtration, centrifugation, and membrane filtration. Control of browning in minimally processed mulberry juices by anti-browning agents, sodium hydrosulfite, L-ascorbic acid, citric acid, and NaCl, was investigated using quantitative measurements of color changes during storage. Clarification of mulberry juice was improved by adding several filter aids, fining agents, and enzymes, followed by filtration and centrifugation. Several fining agents, including chitosan, chitin, PVPP, gelatin, and casein at a concentration of 1%, and combination of ultrafiltration and centrifugation at 8,000 rpm were not suitable for clarification of juice owing to strong adsorption of anthocyanin pigment. Combination of $0.01\;{\mu}m$ membrane filtration and centrifugation at 8,000 rpm was effective for clarification of mulberry juice. Browning of minimally processed mulberry juice was inhibited significantly by adding 200 ppm sodium hydrosulfite, and 0.1% L-ascorbic acid (L-AsA) and 0,1% citric acid (CA) also showed considerable browning inhibition. Combination of L-AsA and CA, which was moderately effective for browning inhibition of juice, may be useful as a sulfite alternative for mulberry juice. Optimum sugar ($^{\circ}Brix$)/acid ratio and commercial sterilization of minimally processed mulberry juice were approximately 40 and 10 min at $85-90^{\circ}C$, respectively.

• 보존과학연구
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• s.31
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• pp.79-88
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• 2010

Paper cultural heritages experience chemical and physical deterioration due to various factors including preservation environments and the property of paper materials1). Thus, it is important to develop optimal preservation and restoration methods for the damaged paper cultural heritages. Currently, lining is a popular treatment for the restoration of paper cultural heritages in Korea. Since lining paper is a layer of paper directly attached to the inside of cultural heritages for protection, understanding of the preservation properties of lining paper is primarily needed in order to devise the better preservation methods. The main material of lining paper is the paper mulberry, but additives such as chalk and white clay is sometimes used to enhance the preservation properties of lining paper. To date, the properties of the functional lining paper containing these additives have been not fully understood yet. In this study, dry heating aging at $105^{\circ}C$ and biological aging by the Aspergillus versicolor and Penicillium polonicum for the lining paper, which is made from paper mulberry and the chalk, are carried out to evaluate changes in their preservation properties by these aging factors. As a result, it is found that the functional lining paper containing 25.1% of chalk can control the growth of fungi, while the paper containing 32.7% of chalk do not show any protection effect. However, the functional lining paper added by chalk is more aged than the lining paper made from paper mulberry by dry heating accelerated aging.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.11a
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• pp.33-33
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• 2011

Artificial silk that called "Ponggi (Gyeongsangbukdo, Korea) In-Gyeun" in Korea is entirely viscose rayon of which made main component refined larches and cotton linter. It also is natural fabrics with light weight, cool texture, free from the body and well ventilation property, so, feel good touch during the wearing. In addition, it often used as summer cloth and bedding because it has good absorbancy to perspiration and antistatic. The "Hanji", made of paper mulberry, is known as useful material for human. In this research focused on dyeability of Artificial silk/paper mulberry mixed fabrics using Dendropanax morbifera Lev.(called as "Hwangchil") Especially, the results were in comparison to the dyeing properties of Hwangchil with liquid/solid fermentation or not. As the results, The ${\Delta}E$ difference was dominated when the fabric dyed with fermentation by solid state at $60^{\circ}C$. And it was confirmed that the pH of fermented dye had an important influence in the coloration.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2005.11a
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• pp.101-108
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• 2005

• International Journal of Industrial Entomology and Biomaterials
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• v.27 no.1
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• pp.131-141
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• 2013

At the interface of reducing agricultural income and increasing unemployment in agrarian economy of rural India, this article summarizes and evaluates the state of mulberry sericulture in northwest India, which includes Himachal Pradesh, Punjab, Rajasthan, Uttarakhand, and Uttar Pradesh. In $11^{th}$ plan period (2007-2012), there was an addition of 6 196 ha (217.09 %) of mulberry acreage at annual linier growth rate of 33.44%. However, total silk production could increase only by 54.64 MT (78.57%) at annual linier growth rate of 15.59 %, due to 43.93% (10.82 kg/ha) reduction in silk productivity at negative growth rate of -13.46%, annually. And now, average raw silk productivity in north-western states of India remains at 13.81 kg/ha, which is lower by 452.93 % (76.36 kg) in comparison to the national average of 100.90 kg/ha. Paper summaries the reasons for increasing cocoon yield gap at farmer's level and discuss the ways and means to increase raw silk productivity to improve the livelihood delivery of mulberry sericulture in northwest India.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.3
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• pp.22-33
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• 2012

This study was carried out to investigate the characteristics of the lining papers which had been separated from six pieces of paintings and calligraphic works of the 18th and the 20th century. A total 20 kinds of lining papers were examined on the physical properties, colors, fiber morphology, and color reactions. The grammage and thickness of lining papers which had been used hanging-scroll type works were higher than those of folder types. On the other hand, the grammage and thickness of the first layer lining papers which had been separated from silk ground works were lower than those of paper ground works. All kinds of lining papers were colored from yellow to yellowish red because of unbleaching and deterioration. Through the examination on fiber morphology and color reactions, lining papers were verified that all of those were made from paper mulberry bast fiber but the first layer of the Mukjukdo. The lining paper which of the first layer of the Mukjukdo was verified that it was made from mixture of paper mulberry, hemp, and spruce pulps.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.330-336
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• 1995

The purpose of this study was to investigated the effect of the addition of the fruit and powder (0, 5, 10, 15, 20％) from the fruit of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. When up to 20％ of the fruit of paper mulberry contributes to 6.2∼7.0％ decreasing rate in shear force while its powder, a 10.2∼18.4％ reduction rate. And according to the increasing of fruits of paper mulberry added, regardless of its types, cooking loss was somewhat decreased, redness of surface of cooked beef and free amino acid content extractes in the liquid part of Jangchorim was generally increased. Na, K, P, Ca, and Mg was so forth in quantity order. In sensory characteristics, the 15％ fruit of paper mulberry additive group and the 10％ additive group in the its powder type showed the most favorable response.

• The Korean Journal of Mycology
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• v.46 no.3
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• pp.325-331
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• 2018

We aimed to increase the utility of Broussonetia kazinoki (paper mulberry) by using its woody parts as a substrate for Lentinula edodes cultivation. Using different mixing ratios of paper mulberry and oak tree sawdust, five types of column-type media were prepared (1.2 kg each). Two L. edodes strains (NIFoS 2462 and NIFoS 2778) were used in this study. In the first flush, numerous small mushrooms were harvested because the fruited mushrooms were densely packed on the small media. The highest productivity was obtained with a 3:1 mixture of paper mulberry and oak tree sawdust (Q. acutissima:Q. mongolica, 1:1). In particular, for NIFoS 2462, the proportion of paper mulberry in the medium positively correlated with productivity. The size of NIFoS 2778 was uniform in all media tested. By contrast, the mushroom weight of NIFoS 2462 decreased, but the other characteristics were not significantly affected. Collectively, these findings suggest that B. kazinoki sawdust could be used to grow shiitake mushrooms and that some oak sawdust substitution is also possible. Our results could increase the utility of discarded by-products, such as sawdust.

• Journal of the Korean Wood Science and Technology
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• v.43 no.6
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• pp.730-739
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• 2015

Various cellulose nanofibers (CNF) with different morphology and chemical properties were prepared for the reinforcement of sheet of paper mulberry bast fiber. Lignocellulose nanofiber (LCNF), Holocellulose nanofiber (HCNF), alkali-treated HCNF (AT-HCNF), TEMPO-oxidated nanofiber (TEMPO-NF) and cellulose nanocrystal (CNF) were prepared and their addition effect on the properties of sheet of paper mulberry bast fiber were investigated. Air permeability, surface smoothness, and tensile properties were improved by increasing CNF addition. Its improvement may be due to the CNF deposited between and on paper mulberry bast fibers, which was confirmed by SEM observation.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.617-622
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• 1997

The purpose of this study was to investigate the effect of the addition of the extract (0, 2, 4, 6, 8%) and crude enzyme (0, 0.05, 0.1, 0.5, 1%) extracted from the fruits of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. Addition of up to 8% of the extract diminished the shear force by 4.8∼27%, while the addition of up to 1% of the crude enzyme begot 7.8∼34.2% decrease. Also, as the addition of the fruits of paper mulberry increased, the cooking loss was somewhat decreased, an the redness of cooked beef surface and free amino acid content in the liquid part of Jangchorim were generally increased. The contents of the mineral were in the order of Na, K, P, Ca, and Mg when crude enzyme was added. In sensory evaluation, the 4% crude extract from the fruit of paper mulberry and 0.1% addition in its crude enzyme showed the most favorable response.