Characterisation of dissolved spruce xylan in kraft cooking
2011 (English)In: Nordic Pulp & Paper Research Journal, ISSN 0283-2631, Vol. 26, no 4, 380-385 p.Article in journal (Refereed) Published
Xylan dissolved during kraft cooking and later redeposited on fibre surfaces has been demonstrated to affect paper strength properties. Earlier studies have demonstrated that it is the xylan characteristics, rather than simply the amount of xylan, that influence the strength-enhancing effect of xylan. To use xylan optimally, it is useful to understand xylan’s beneficial characteristics and how cooking conditions affect them.
In this study, spruce chips were kraft cooked under various cooking conditions and the xylan in the black liquor was characterized. We found that dissolved spruce xylan had a much higher amount of bound lignin than found in previous studies of xylan dissolved from hardwoods. The ionic strength of the cooking liquor affected the amount of dissolved xylan as well as the uronic acid content of the xylan.
Place, publisher, year, edition, pages
Stockholm, 2011. Vol. 26, no 4, 380-385 p.
Kraft cooking, spruce, dissolved xylan, molecular weight, uronic acid content
Chemical Process Engineering
IdentifiersURN: urn:nbn:se:kth:diva-73364ISI: 000298868000003ScopusID: 2-s2.0-84855548125OAI: oai:DiVA.org:kth-73364DiVA: diva2:488828
QC 201202212012-02-022012-02-022013-03-26Bibliographically approved