• 펄프종이기술
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• 제38권2호
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• pp.22-34
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• 2006

To improve the mechanical properties of Hanji, starches such as maize, konyaku, and wheat powders were added at various concentrations in the manufacturing processes of Hanji. The effect of starches on the physical properties of Hanji was as follows. Filling rates of surface of hanji were increased with the increase of the concentration of starch. Hanji surface were completely filled at the 3.0% konyaku treatment. Konyaku powder showed higher filling rates than maize and wheat powder. The breaking length was increased with the increase of filling rates. Konyaku powder showed the highest breaking length: Tear index of hanji treated with maize and wheat powder were a little improved but that of hanji treated with konyaku powder were a little decreased compared to non-treated hanji. In conclusion, starch treatment showed the increase of the breaking length, but no effect on tear index.

• 펄프종이기술
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• 제35권3호
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• pp.59-65
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• 2003

This research was conducted to investigate the physical properties of Hanji made using maize, konyaku, and wheat powders at various concentrations. Regardless of the starch types, the most effective concentration to increase the physical properties of Hanji was 2 percent. They were significantly improved even at the treatment conditions of 0.1 percent. All the Hanji treated showed the increase of the breaking length, bust index, and tear index and the decrease of the folding number. The strength properties of the Hanji treated were markedly improved at 8 to 10 percent weight increase. The highest mechanical properties were found in the Hanji treated with konyaku powder.