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A study on the difference industrially and in tensile strength between laboratory-cooked pulp
KTH, School of Chemical Science and Engineering (CHE), Fibre and Polymer Technology.ORCID iD: 0000-0002-8992-3623
KTH, School of Chemical Science and Engineering (CHE), Fibre and Polymer Technology.ORCID iD: 0000-0002-2900-4713
2006 (English)In: Nordic Pulp & Paper Research Journal, ISSN 0283-2631, Vol. 21, no 2, 222-226 p.Article in journal (Refereed) Published
Abstract [en]

The tensile strength levels of industrially produced pulp and corresponding laboratory-cooked pulps were investigated. The industrial pulp had a lower tensile strength, which could not be explained by fibre form or fibre strength. It was concluded that bonding strength was the limiting factor for the tensile strength of the industrial pulp. The industrial pulp, despite of its higher hemicellulose content, had a lower surface charge. The xylan precipitated onto the fibres during the industrial cook was probably more degraded and consequently with lower degree of polymerisation and fewer charged groups.

Place, publisher, year, edition, pages
2006. Vol. 21, no 2, 222-226 p.
Keyword [en]
carbohydrate composition, ionic strength, kraft pulp, softwood, tear strength, tensile strength, zero-span tensile strength, kraft pulp, sheet strength, fiber strength, sulfate pulp, paper, quality, joint, xylan, dry
National Category
Materials Engineering
Identifiers
URN: urn:nbn:se:kth:diva-15807ISI: 000238726200009Scopus ID: 2-s2.0-33745620054OAI: oai:DiVA.org:kth-15807DiVA: diva2:333849
Note

QC 20141128

Available from: 2010-08-05 Created: 2010-08-05 Last updated: 2014-11-28Bibliographically approved

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Brännvall, ElisabetLindström, Mikael

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