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Impact of Drying on the Quality of Bamboo Kraft Pulps
AkzoNobel, SE-44580 Bohus, Sweden..
Karlstad University.
AkzoNobel, SE-44580 Bohus, Sweden.
Swedish Univ Agr Sci, Dept Forest Prod Wood Sci, SE-75007 Uppsala, Sweden.
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2013 (English)In: BioResources, ISSN 1930-2126, E-ISSN 1930-2126, Vol. 8, no 1, 1245-1257 p.Article in journal (Refereed) Published
Abstract [en]

This study investigates how drying affects the quality of bamboo kraft pulps. Two bamboo pulps, cooked to different kappa numbers (i.e. 10 and 26) and D(EOP)D bleached to approximately the same brightness, were used to examine the relationship between cooking, drying, refining, and pulp/fiber properties. Drying of the two pulps caused, as expected, a loss in tensile and burst strength while the tear index was improved. The bleached high kappa pulp required less energy to reach a certain Schopper Riegler value and exhibited greater strength properties than the low kappa number pulp. These differences were also maintained after drying. Results showed that the properties of the pulp before drying determined the final strength potential of the pulp after drying. Thus, kraft cooking of bamboo to high kappa number prior to bleaching gave pulps with improved response to refining and pulp strength properties, which in turn influenced the properties of the dried pulps.

Place, publisher, year, edition, pages
NORTH CAROLINA STATE UNIV DEPT WOOD & PAPER SCI, CAMPUS BOX 8005, RALEIGH, NC 27695-8005 USA , 2013. Vol. 8, no 1, 1245-1257 p.
Keyword [en]
Bamboo, Dislocation, Drying, Fiber dimensions, Hornification, Kinks, Kraft cooking, Strength properties, Xylan
National Category
Chemical Engineering
Research subject
Chemical Engineering
Identifiers
URN: urn:nbn:se:kau:diva-38678ISI: 000314632300099OAI: oai:DiVA.org:kau-38678DiVA: diva2:873351
Available from: 2015-11-23 Created: 2015-11-23 Last updated: 2016-10-04Bibliographically approved

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Germgård, Ulf
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Karlstad UniversityDepartment of Engineering and Chemical Sciences
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