Influence of residual lignin content on physical and mechanical properties of kraft pulp/pp composites
Influence of residual lignin content on physical and mechanical properties of kraft pulp/pp composites
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DOI：
10.4067/s0718-221x2014005000040
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发表时间：
2014-10-01
期刊：
影响因子：
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通讯作者：
Vaysi, Ramin
中科院分区：
文献类型：
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作者：
Kiaei, Majid;Kord, Behzad;Vaysi, Ramin
研究了残余木质素含量对硫酸盐浆/聚丙烯复合材料力学强度和吸水率的影响。为了满足这一目标，角木木片转化为硫酸盐浆在三个不同的碱度（15，20和25%）和三个不同的蒸煮时间（60，90和120分钟）。根据TAPPI标准测定这些纸浆的残余木质素含量。将牛皮纸浆与聚丙烯（PP）以50%重量比混合。对于所有制剂，马来酸酐（MAPP）偶联剂的量固定在每百种化合物4种（phc）。结果表明，随着蒸煮时间和硫酸盐浆碱度的增加，木质素残留量减少。此外，有人发现，拉伸强度，拉伸模量，弯曲强度，弯曲模量增加，通过增加碱度和蒸煮时间，但是，缺口冲击强度和吸水率下降。总的来说，降低木质素含量对弯曲和拉伸性能有积极的影响，对缺口冲击强度有负面影响。
The effect of residual lignin content on the mechanical strength and water absorption of kraft pulp/polypropylene composites was studied. To meet this objective, hornbeam wood chips were converted to kraft pulp at three different alkalinities (15, 20, and 25%) and three different cooking times (60, 90, and 120 min). The residual lignin contents of these pulps were determined according to the TAPPI standard. Kraft pulp was mixed with polypropylene (PP) at 50% weight ratios. The amount of maleic anhydride (MAPP) coupling agent was fixed at 4 per hundred compounds (phc) for all formulations. The results indicated that the lignin residual content decreased with increasing cooking time and alkalinity in kraft pulp. Also, it was found that tensile strength, tensile modulus, flexural strength, and flexural modulus were increased by increasing the alkalinity and cooking time; however, the notched impact strength and water absorption decreased. Overall, decreasing the lignin content had a positive impact on the flexural and tensile properties and had a negative effect on the notched impact strength.