Abstract:The authors explored the possibility of using persimmon byproducts as raw materials for obtaining kraft pulps. Various unbleached and bleached kraft pulps via pulping and bleaching processes were prepared. Then, their characteristics were determined and compared with those of commercial kraft pulps. For the highest screened yield of persimmon byproduct unbleached kraft pulps, the optimal pulping conditions were a liquid ratio of 5:1, an active alkali concentration of 25%, a sulfidity of 30%, and a cooking time… Show more
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