Effects of Modified Cooking on Fiber Wall Structure of E. globulus and E. nitens
作者： Rudine Antes , Olli Pekka Joutsimo
DOI: 10.15376/BIORES.10.2.2195-2212
关键词: Fiber saturation point 、 Composite material 、 Aggregate (composite) 、 Fibril 、 Kraft process 、 Eucalyptus nitens 、 Eucalyptus globulus 、 Fiber 、 Kappa number 、 Materials science
摘要: This work examined the impact of SuperBatch™ (SB), CompactCooking™ (CC), and Lo-Solids™ (LS) modified kraft pulping on fiber wall structure unbleached bleached unrefined pulps E. globulus nitens. The kappa number target for all was 17 ± 0.5. It found that nitens had higher water retention values (WRVs) saturation point (FSP) both versus globulus. Fibril lateral aggregates width increased as WRV increased. After bleaching there an inverse trend in correlation fibril aggregate width. cooking methods or wood species did not have influence FSP were reflected cumulative pore volume measurements including widths below 216 nm.
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