Karaçam odunundan kâğıt hamuru üretiminde yonga genişliğinin hamur verimi ve kâğıt özelliklerine etkisi

Abstract

Bu çalışmada karaçam (Pinus nigra Arn.) odunundan Kraft yöntemiyle kâğıt hamuru ve deneme kâğıtları üretilmiştir. Yonga genişliğinin hamur verimine etkisini incelemek için pişirme sıcaklığı, süresi ve kimyasal madde miktarı sabit tutulup,  yonga boyu ve kalınlığı belli bir ortalamada sabit alınarak, farklı boyuttaki eleklerde elenen yongalardan elde edilen 3 farklı yonga genişliğinde 3 adet pişirme yapılmıştır. Yonga genişliği küçüldükçe hamur verimi ve elek artığı azalmıştır. En yüksek elenmiş verim (%53.60) 17.5mm ’lik elekten geçip 8.5mm’lik elekte kalan yongalardan elde edilen hamurda elde edilmiştir. Yonga genişliği arttıkça elek artığı artmıştır. En geniş yongalarda elek artığı en yüksek hesaplanmıştır. 

Keywords

• Pinus nigra odunu,yonga genişliği,Kraft yöntemi,hamur verimi

The Effect of the Chip Width on Pulp Yield and Paper Characteristics in the Production of Paper from European Black Pine Wood

Abstract

In this study, paper pulp and test papers were produced with the European blackpine (Pinus nigra Arn.) Kraft method. In order to investigate the effect of chip width on the yield of pulp, the cooking temperature, duration and chemical amount were kept constant and chip size and thickness were fixed in a certain average, and 3 different chip widths were made in 3 chip widths obtained from sieve chips in different size sieves. The chip width is reduced and the yield of pulp and reject are decreased. The highest sieved yield (53.60%) was obtained from the 17.5 mm sieve and from the remaining chips from the 8.5 mm sieve. As the chip width increased, the reject increased. The reject increase is the highest calculated on the widest chips.

Keywords

• Pinus nigra wood,chip width,Kraft method,pulp yield

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