The impact of ionic strength during kraft cooking on the strength properties of softwood kraft pulp
2007 (English)In: Appita journal, ISSN 1038-6807, Vol. 60, no 1, 60-64 p.Article in journal (Refereed) Published
A study was undertaken in order to investigate the influence of ionic strength during pulping (measured as sodium ion concentration) on pulp strength (evaluated as tear index vs. tensile index) and on the pulps ability to resist mechanical damage. Sodium chloride was added to the cooking liquor in order to control the ionic strength during the laboratory kraft cooking of soft-wood. The strength properties were compared to a conventional laboratory pulp, pulped at an ionic strength equal to that originating solely from the cooking chemicals added.
It was shown that the ionic strength of the cooking liquor had an impact on pulp strength. Tear index at a certain tensile index decreased at higher ionic strength. The fibre strength, measured as rewetted zero-span tensile index, also decreased. Furthermore, high ionic strength during cooking rendered the fibres more vulnerable to mechanical damage.
Place, publisher, year, edition, pages
2007. Vol. 60, no 1, 60-64 p.
carbohydrate composition, ionic strength, kraft pulp, sodium ion concentration, softwood, tear strength, tensile strength, zero-span tensile strength
IdentifiersURN: urn:nbn:se:kth:diva-7092ISI: 000243615200011ScopusID: 2-s2.0-33846323316OAI: oai:DiVA.org:kth-7092DiVA: diva2:12001
QC 201005202007-05-142007-05-142014-11-19Bibliographically approved