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2019 Vol.51, Issue 3 Preview Page
Changes in the Properties of Hydrogel Made Using Undried Citrus Pomace

미건조 감귤박 적용에 따른 하이드로겔 특성변화

Dong Sung Kim
,
Yong Joo Sung†
김동성
,
성용주 †
Department of Biobased Materials, College of Agriculture and Life Science, Chungnam National University, Daejeon, 34134
충남대학교 농업생명과학대학 환경소재공학과
†Corresponding author: E-Mail: yosung17@cnu.ac.kr
30 June 2019. pp. 108-115
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Abstract

In this study, hydrogel was prepared using undried citrus pomace. Although the citrus pomace has several functional materials, including vitamin C, its utilization is very limited, and its disposal has become one of the serious problems in the citrus juice industry after the prevention of ocean disposal. The morphological properties of undried citrus pomace required the fine grinding treatment, which resulted in the homogeneous structure of hydrogel with the citrus pomace. The appearance of hydrogel before and after the addition of the treated citrus pomace was not significantly different, except for the color. The addition of the citrus pomace resulted in the decrease of the gelation content and in the hydrogel swelling capacity. Moreover, the higher citrus pomace addition induced the higher vitamin C content in the hydrogel. The gel strength could be increased via nanocellulose addition.

Keywords
Hydrogel
citrus pomace
vitamin C
gel strength
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 : 51
  • No :3
  • Pages :108-115
  • Received Date : 2019-05-31
  • Revised Date : 2019-06-17
  • Accepted Date : 2019-06-19
  • DOI :https://doi.org/10.7584/JKTAPPI.2019.06.51.3.108
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