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Chemical treatment of recycled pulp fibres for property development: Part 1. Effects on bleached kraft pulps

Sutcu A., Sahin H. T.

Drewno : prace naukowe, doniesienia, komunikaty

2017

vol. 60, nr 200

95--109

It was observed that sodium hydroxide, formamide, and ethyl acetate treatments enhance fibre swelling (re-swelling) abilities, especially after the first recycling stage. The highest water retention values (WRV) of 2.76 g/g were found at the second recycling stage of 7.5% formamide treatment (7.5Fa2). However, the highest air permeability value of 8.83 m2/sec. was found at the third recycling stage of 5.0% in ethyl acetate treated samples (5Et3). The optical properties of the whiteness and brightness of the sheets presented a variation in the recycled sheets and with further recycling, usually resulted in marginal changes. The sodium hydroxide treatment usually resulted in a 1.2%–24.6% improvement of tensile strength. However, the highest burst strength improvement of 49.6% was achieved at a 7.5% NaOH charge at the first recycling stage (7.5Na1). The formamide treatments resulted in approx. 5.3% to 53.2% tensile strength improvement. The highest burst of 4.48 kPa m2/g was found at the first recycling stage of 7.5% (7.5Fa1) conditions with formmaide, which indicates 88.2% higher than control (C1). Moreover, the highest tensile (38.8%) and burst strength (87.8%) improvements were found in the ethyl acetate treatment at the first recycling stage of 7.5% chemical charge level, while the highest tear strength improvement (102.6%) was found at the second recycling stage of 7.5% treatment level. It was realised that increasing the ethyl acetate concentration is usually positively correlated with all three strength properties of the sheets.

Przemysł spożywczy w Polsce i możliwości jego rozwoju. Analiza strategiczna

Chechelski P.

Przemysł Spożywczy

2013

T. 67, nr 8

13--18

W pierwszej dekadzie XXI w. polski przemysł spożywczy rozwijał się bardzo dynamicznie. Dzięki temu wzrosło jego znaczenie w obrębie Wspólnoty Europejskiej. Polska stała się szóstym producentem żywności, z udziałem w UE wynoszącym 7,4%. Wraz z rozwojem, postępującą integracją i globalizacją pojawiają się nowe szanse, lecz także i zagrożenia. W artykule przedstawiono również mocne i słabe strony przemysłu spożywczego, które mogą być przydatne przy tworzeniu strategii jego rozwoju.

During the first decade of 21st century, Polish food industry has developed very dynamically. Owing to this fact, its importance within the European Community has increased. Poland has become the sixth producer of food, with the participation of 7.4% of the EU market. However, together with the development, proceeding integration and globalization, the new opportunities but also threats have appeared. In the paper, the strengths and weaknesses of food industry which may be suitable in creating a strategy for its development have been indicated.