INVESTIGATION ON THE INFLUENCE OF COOKING INTENSITY ON STRENGTH PROPERTIES OF BAGASSE SODA PULP

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HOSSEINZADEH O.; JAHAN LATIBARI A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Iranian Journal of Wood and Paper Science Research Year:2009 | Volume:24 | Issue:2 (31) Page(s): 275-284

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Title

INVESTIGATION ON THE INFLUENCE OF COOKING INTENSITY ON STRENGTH PROPERTIES OF BAGASSE SODA PULP

Author(s)

HOSSEINZADEH O. | JAHAN LATIBARI A. | Issue Writer Certificate

Keywords

BAGASSEQ2

PULPINGQ3

TIMEQ3

TEMPERATUREQ2

VISCOSITYQ2

PENTOSANSQ3

STRENGTHQ2

Abstract

The influence of PULPING TEMPERATURE and TIME on STRENGTH properties of BAGASSE soda pulp was investigated. Two cooking TEMPERATUREs (175oC, 185oC) and three cooking TIMEs (20, 30, 40 minutes) were selected .The other variables were kept constant at 18 % NaOH and l/w=8. Tensile STRENGTH, tear STRENGTH index and folding endurance of hand sheets measured. Factorial experiment and randomized block design was used for statistical analysis and DMRT was used for grouping the means. The results indicate that, application of intermediate cooking intensity produced better pulp than more intense PULPING at highest PULPING TIME and TEMPERATURE. However, more intense PULPING produced better folding endurance and pulp prepared at 30 minutes cooking TIME showed better folding endurance than pulp produced at 20 minutes. The highest tear index was obtain at 185oC and 20minutes and lowest at 185oC and 40 minutes. Results indicate that undamaged fibers will product highest tear index. The highest folding endurance was produced at 175oC and 30 minutes and the lowest at 185oC and 30 minutes. Increasing PULPING TIME reduced tensile index and the highest and lowest tensile index obtained at 20 and 40 minutes PULPING TIME respectively.

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APA: Copy

HOSSEINZADEH, O., & JAHAN LATIBARI, A.. (2009). INVESTIGATION ON THE INFLUENCE OF COOKING INTENSITY ON STRENGTH PROPERTIES OF BAGASSE SODA PULP. IRANIAN JOURNAL OF WOOD AND PAPER SCIENCE RESEARCH, 24(2 (31)), 275-284. SID. https://sid.ir/paper/109889/en

Vancouver: Copy

HOSSEINZADEH O., JAHAN LATIBARI A.. INVESTIGATION ON THE INFLUENCE OF COOKING INTENSITY ON STRENGTH PROPERTIES OF BAGASSE SODA PULP. IRANIAN JOURNAL OF WOOD AND PAPER SCIENCE RESEARCH[Internet]. 2009;24(2 (31)):275-284. Available from: https://sid.ir/paper/109889/en

IEEE: Copy

O. HOSSEINZADEH, and A. JAHAN LATIBARI, “INVESTIGATION ON THE INFLUENCE OF COOKING INTENSITY ON STRENGTH PROPERTIES OF BAGASSE SODA PULP,” IRANIAN JOURNAL OF WOOD AND PAPER SCIENCE RESEARCH, vol. 24, no. 2 (31), pp. 275–284, 2009, [Online]. Available: https://sid.ir/paper/109889/en

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