Search for dissertations about: "bleached softwood kraft pulp"
Showing result 1 - 5 of 12 swedish dissertations containing the words bleached softwood kraft pulp.
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1. Adsorption of xylans on cellulosic fibres -Influence of xylan composition on adsorption characteristics and kraft pulp properties
Abstract : Xylans are polysaccharides present in large amounts in cell walls of vascular plants. They possess an inherent affinity to cellulose and will thus adsorb irreversibly on cellulose surfaces. READ MORE
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2. On the Interrelation Between Kraft Cooking Conditions and Pulp Composition
Abstract : In the early 1990’s, a lot of work was focused on extending the kraft cook to a low lignin content (low kappa number). The driving force was the need to further reduce the environmental impact of the bleaching, as less delignification work would be needed there. READ MORE
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3. Fibre surface properties of kraft pulp : The influence of wood raw material, bleaching and storage
Abstract : The aim of this thesis was to study the fibre surface properties of Birch (Betula ssp.), Eucalyptus (E. urograndis and E. globulus) and Spruce (Picea Abies) pulps bleached using two different methods: ECF (Elementary Chlorine Free) and TCF (Totally Chlorine Free). READ MORE
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4. On the oxidation of kraft pulp - Formation of carbonyl groups during acidic hydrogen peroxide oxidation
Abstract : A shift from fossil based to bio based raw material is necessary if the needs of a growing population are to be fulfilled sustainably. Today, the packaging industry is heavily dependent on products originating from fossil feedstocks. READ MORE
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5. Some aspects on the effects of dissolved wood components in kraft pulping
Abstract : During kraft cooking a significant part of the wood material, especially lignin and hemicelluloses, is degraded and dissolved in the cooking liquor, rendering a broad range of degradation products with different molecular mass and functional groups. The main part of this thesis has been devoted to clarify the role of these dissolved wood components (DWC) during kraft cooking. READ MORE