Pulps obtained from ethanol/water cooking of sugarcane bagasse were treated at different timesusing xylanase enzyme obtained from Thermomyces lanuginosus IOC-4145 or commercially (CartazymeHS, Sandoz Products Ltd.). The enzyme dosage was 18 IU per g of dry pulp and the timevaried from 4 h to 12 h. When xylanase from T. lanuginosus was used, the kappa number andviscosity improved independently of the processing time used (4 h, 8 h, and 12 h). After chemicalevaluation, the obtained pulps were classified using Fourier Transformed Infra-Red Spectroscopyand Principal Component Analysis. The results showed that the first three principal componentsexplained more than 90 % of the total variance of the pulp spectra.
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