Analysis of effect of cooking liquor of paper mulberry fiber on physical properties of fiber and paper

被引：0

作者：

Jung S.-Y. ^{[1
]}

Ryu E.-J. ^{[2
]}

Jeong S.-H. ^{[1
]}

机构：

[1] Restoration Technology Division, National Research Institute of Cultural Heritage, Daejeon

[2] Department of Conservation of Cultural Heritage, Kookmin University, Seoul

来源：

Palpu Chongi Gisul/Journal of Korea Technical Association of the Pulp and Paper Industry | 2019年 / 51卷 / 06期

关键词：

Agricultural by-products; Cooking; Hanji; Natural lye; Paper mulberry;

D O I：

10.7584/JKTAPPI.2019.12.51.6.91

中图分类号：

学科分类号：

摘要：

This study was investigated the physicochemical properties of cooking agent used as raw materials of Hanji (traditional Korea paper). The ashes have been prepared by incomplete burning of five kinds of agricultural by-products (pepper stem, beanstalk, straw stem, sesame stem and buckwheat stem) from S company in Chungcheong-do. Then, various analyses were conducted in this study, including the main ingredients of ash and lye, yield and alkalinity to better understand the characteristics of the lye. As a result, the lye was manufactured under the same conditions, the cooking efficiency of the paper mulberry bast fiber by pepper stalk, soybean stalk and sesame stalk was higher than that of straw stalk, buckwheat stalk. In addition, the viscosity and lignin content were analyzed to investigate the properties of paper mulberry bast fiber after cooking process. Similarly the conditions of brightness, formation and folding endurance of the handmade paper-sheet were measured in order to compare and analyze the characteristics of the handmade paper-sheet after lye into the cooking by condition. As a result, the brightness of handmade paper-sheet was high and the formation was also the fibers are evenly distributed after cooking with pepper stem, beanstalk and sesame stem. © 2019 Korean Technical Assoc. of the Pulp and Paper Industry. All rights reserved.

引用

页码：91 / 101

页数：10

共 10 条

[1]

Mun S.P., Lim K.T., Manufacturing of Korean traditional handmade paper with reduced fiber damage (II), Journal of Korea TAPPI, 31, 3, pp. 83-89, (1999)

[2]

Park J.J., Choi K.H., Cho B.U., Evaluation of low-temperature cooking of paper mulberry bast fiber with potassium based cooking chemicals, Journal of Korea TAPPI, 49, 3, pp. 35-40, (2017)

[3]

Hwang W.-J., Jeon E.-M., Park J.-J., Choi K.-H., Cho B.-U., Production of paper mulberry bast fiber based on traditional cooking method, Proceeding of Spring Conference of the Korea Technical Association of the Pulp and Paper Industry, (2017)

[4]

Park M.S., Jang S.W., Kim H.J., Study on characteristics analysis of lye and ash in the paper mulberry fiber cooking, Proceeding of Spring Conference of the Korea Technical Association of the Pulp and Paper Industry, (2013)

[5]

Mun S.P., Manufacturing of Korean traditional handmade paper with reduced fiber damage (I), Journal of Korea TAPPI, 31, 1, pp. 89-94, (1999)

[6]

Kang Y.K., Thermal characteristics of pellets made of agricultural and forest by-products, Journal of Korean Society of Agricultural Engineers, 53, 2, pp. 61-65, (2011)

[7]

Jung S.Y., Won S.Y., Jeong S.H., Characterization of the lye used for the cooking of mulberry fiber, Proceeding of Fall Conference of the Korea Technical Association of the Pulp and Paper Industry, (2019)

[8]

Lee C.W., Study on combustion and explosion hazard of rice bran dust, Journal of Environmental and Sanitary Engineering, 14, 4, pp. 93-98, (1999)

[9]

Choi H.S., Analysis of sludges from waste-water of Hanji production, Analytical Science & Technology, 12, 4, pp. 318-325, (1999)

[10]

Ikram N., Akhter M., X-ray diffraction analysis of silicon prepared from rice husk ash, Journal of Materials Science, 23, 7, pp. 12379-12381, (1988)

← 1 →