Influence of Temperature on Kraft Pulping of Whole Bagasse and Depithed Bagasse
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Bagasse is a heterogeneous material consisting of 60–70% fiber, and rest is pith. In this paper, the impact of temperatures (165 °C and 140 °C) and time (0.5 h and 1 h) on kraft pulping of whole bagasse and depithed bagasse was analyzed. The resulting pulps were refined, and handsheets were made before subjecting them to mechanical testing. The cellulose content (%), water absorption capacity (%), water retention values were found to be higher, and the Klason’s lignin and ash contents were found to be lower for depithed bagasse pulp compared to whole bagasse pulp. However, the handsheets made from whole bagasse pulp (165 °C) were stiffer and also exhibited higher tensile strength index values compared to sheets from depithed bagasse pulp, indicating its suitability for packaging. Thermogravimetric analysis revealed better thermal stability for both pulps up to 250 °C. The pulp and black liquor characteristic values of depithed bagasse processed for 1 h at 165 °C are promising and encouraging for paper making.
KeywordsWhole bagasse Kraft cooking Klason’s lignin Handsheet Tensile strength index
The authors thank Shri Alok Kumar Goel, Central Pulp and Paper Research Institute (CPPRI), for extending his support in supplying the raw materials. Authors would like to thank Mr. Raju, Mr. Appalareddy, Mr. Kumar (CAL Lab), Mr. Laxman (Mechanical) and Mrs. Lakshmi Sirisha for their assistance in performing the experiments.
Mrs. PM done the experimental work related to cooking of bagasse at both temperatures and pulp characterization such as water retention value and TGA. She is also involved in black liquor characterization. Mrs. PM and Mr. BR made the handsheet and subjected to Erichsen cupping test. Mrs. PM and Prof. RBA carried out tensile testing of sheets and editing of the whole manuscript.
Compliance with ethical standards
Conflict of interest
The authors declare that there is no conflict of interest.
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