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2017 Vol.49, Issue 3 Preview Page
Evaluation of Low-Temperature Cooking of Paper Mulberry Bast Fiber with Potassium Based Cooking Chemicals

칼륨계 증해 약품을 이용한 닥나무 인피섬유의 저온 증해 특성 평가

Jae-Jun Park
,
Kyoung-Hwa Choi1‡
(Equal contributor)
,
Byoung-Uk Cho†
박재준
,
최경화 1‡
(Equal contributor)
,
조병욱 †
Program of Paper Science & Engineering, Division of Forest Material Science and Engineering, College of Forest and Environmental Sciences, Kangwon National University, Chuncheon
1Changgang Institute of Paper Science and Technology, Kangwon National University, Chuncheon
강원대학교 산림환경과학대학 산림응용공학부 제지공학전공
1강원대학교 창강제지기술연구소
†Corresponding author: E-Mail: bucho@kangwon.ac.kr
‡Co-corresponding Author: E-Mail: bleaching@kangwon.ac.kr
30 June 2017. pp. 35-40
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Abstract

This study was conducted to investigate the efficiency of low-temperature cooking of paper mulberry using KOH, which is one of main components of the Korean traditional pulping chemicals. Cooking of paper mulberry bast was performed at various KOH or NaOH concentrations at low temperature (100°C and 120°C). Then, changes in pulping characteristics were evaluated in terms of Kappa number, pulping yield, viscosity of pulp and the degree of polymerization (DP) of cellulose. It was found that the paper mulberry bast fiber having a high molecular weight cellulose can be produced by a low-temperature cooking with KOH. Delignification and screening yield of paper mulberry bast fibers with the low-temperature KOH cooking were similar with that with the low-temperature NaOH cooking. However, cooking with KOH could produce the bast fibers with higher DP of cellulose than that with NaOH.

Keywords
Low-temperature cooking
potassium based pulping chemical
KOH
Paper mulberry
bast fiber
delignification
degree of polymerization (DP)
References

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Information
  • Publisher :Korea Technical Association of The Pulp and Paper Industry
  • Publisher(Ko) :한국펄프종이공학회
  • Journal Title :Journal of Korea TAPPI
  • Journal Title(Ko) :펄프종이기술
  • Volume : 49
  • No :3
  • Pages :35-40
  • Received Date : 2017-06-04
  • Revised Date : 2017-06-15
  • Accepted Date : 2017-06-17
  • DOI :https://doi.org/10.7584/JKTAPPI.2017.06.49.3.35
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