SciELO - Scientific Electronic Library Online

vol.16 número4Microfibril angle of Eucalyptus grandis wood in relation to the cambial age índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados




Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google


Maderas. Ciencia y tecnología

versión On-line ISSN 0718-221X


KIAEI, Majid; KORD, Behzad  y  VAYSI, Ramin. Influence of residual lignin content on physical and mechanical properties of kraft pulp/pp composites. Maderas, Cienc. tecnol. [online]. 2014, vol.16, n.4, pp.495-503.  Epub 21-Ago-2014. ISSN 0718-221X.

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.

Palabras clave : Alkalinity; cooking time; residual lignin content; mechanical properties; water absorption.

        · texto en Inglés     · Inglés ( pdf )


Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons