A study on the difference industrially and in tensile strength between laboratory-cooked pulp
2006 (English)In: Nordic Pulp & Paper Research Journal, ISSN 0283-2631, Vol. 21, no 2, 222-226 p.Article in journal (Refereed) Published
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.
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
IdentifiersURN: urn:nbn:se:kth:diva-15807ISI: 000238726200009ScopusID: 2-s2.0-33745620054OAI: oai:DiVA.org:kth-15807DiVA: diva2:333849
QC 201411282010-08-052010-08-052014-11-28Bibliographically approved