Effect of Cooking Conditions and Oxygen-Delignification on Bamboo

摘要

Bamboo is fast growing and has long, thin fibers and therefore has potential as a raw material for pulping and papermaking,. The study concerned on the influence of cooking liquor parameters as independent variables, i.e., active alkali (18, 21 & 24%) and sulfidity (0, 15 &30%) on the properties of pulp produced with kraft pulping from Thai bamboo (Bambusa Tulda) by means of multivariate analysis. Besides that, oxygen delignification were studied in this research. The multiple linear regression (MLR) of independent and dependent variables were conducted with SPSS software using least square method. Then, in order to optimize process, Pareto-Optimality method was employed. The obtained regression models were characterized by both descriptive and predictive ability (R~2 ≥ 95 % and R_(cv)~2 ≥ 93 % ) and allowed the kraft pulping process with a acceptable viscosity (1110-1190 ml/g) and a total yield about 50 % at a sulfidity level of 15-30 % with 18% AA. Higher alkali charge can get lower yield, lower kappa number, lower viscosity. Higher sulfidity can obtain lower yield, higher viscosity. In general, higher sulfidity at lower Active alkali was caused higher yield and vice versa. Also It was further shown that bamboo kraft pulp was easily delignified by Oxygen delignification to a low kappa number (11-13) without any significant loss in yield.