Formic Acid Pulping of Bagasse
Keywords:
bagasse, formic acidAbstract
Atmospheric formic acid pulping of bagasse was done with varying formic acid concentration and cooking time. Pulp yield and kappa number decreased with increasing formic acid concentration or cooking time. The optimal cooking conditions were 90 % formic acid and 90 min of cooking at 95°C. The pulp yield at this condition was 44.4 % and kappa number 26.1. The strength properties were acceptable in formic acid pulping of bagasse. Addition of H2SO4 catalyst in formic acid degraded carbohydrate, resulting lower pulp yield and inferior strength properties. The strength properties were improved slightly after bleaching. Bangladesh J. Sci. Ind. Res. 41(3-4), 245-250, 2006302
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