Mechanisms and Defiberation Point of Dendrocalamus Giganteus Munro Kraft Pulping

Abstract

In this paper, mechanisms and defiberation point of Dendrocalamus Giganteus Munro kraft pulping were studied. The results showed that the delignification of kraft cooking could be divided into 3 stages: the bulk delignification stage, which was from the beginning of heating to 165°C for 30min, and its delignification rate was above 80%; the supplementary deligninfication stage, which was from 165°C for 30min to 90min, and about 11% of lignin was dissolved in this stage; the residual delignification stage, which was from 165°C for 90min to the end of cooking, and about 1% of lignin was dissolved in this stage. And the defiberation point during kraft cooking was at 165°C for 60min nearby.