Impact of Drying on the Quality of Bamboo Kraft Pulps

This study investigates how drying affects the quality of bamboo kraft pulps. Two bamboo pulps, cooked to different kappa numbers (i.e. 10 and 26) and D(EOP)D bleached to approximately the same brightness, were used to examine the relationship between cooking, drying, refining, and pulp/fiber properties. Drying of the two pulps caused, as expected, a loss in tensile and burst strength while the tear index was improved. The bleached high kappa pulp required less energy to reach a certain Schopper Riegler value and exhibited greater strength properties than the low kappa number pulp. These differences were also maintained after drying. Results showed that the properties of the pulp before drying determined the final strength potential of the pulp after drying. Thus, kraft cooking of bamboo to high kappa number prior to bleaching gave pulps with improved response to refining and pulp strength properties, which in turn influenced the properties of the dried pulps.