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| Effects of Preparation Method on the Cooking Mechanism and Pulping Properties of Bamboo |
| Received:January 12, 2026 Revised:January 26, 2026 |
| DOI：10.11980/j.issn.0254-508X.2026.04.011 |
| Key Words:preparation method bamboo pulp cooking mechanism pulping properties |
| Fund Project:广东省科技计划项目（2024B1212050001）。 |
| Author Name | Affiliation | Postcode | | SU Kejia* | 1National Engineering Research Center of Papermaking and Pollution Control, South China University of Technology, Guangzhou, Guangdong Province, 510640 | 510640 | | LI Hailong | 1National Engineering Research Center of Papermaking and Pollution Control, South China University of Technology, Guangzhou, Guangdong Province, 510640 | 510640 | | CHU Shengze | 1National Engineering Research Center of Papermaking and Pollution Control, South China University of Technology, Guangzhou, Guangdong Province, 510640 | 510640 | | GAO Qichao* | 1National Engineering Research Center of Papermaking and Pollution Control, South China University of Technology, Guangzhou, Guangdong Province, 510640
2Institute of Advanced Technology, South China University of Technology, Guangzhou, Guangdong Province, 511442 | 511442 |
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| Abstract:In this study, bamboo chips and bamboo strands were prepared using two preparation methods, namely chipping and stranding with pith removal. Kraft bamboo pulp was then produced from these materials to investigate the effects of preparation methods on the cooking behavior and pulping properties. The results showed that during the bulk delignification stage, the delignification rate of bamboo strands (33.88 %/h) was faster than that of bamboo chips (28.53 %/h). Under the same cooking conditions, due to the looser structure of bamboo strands compared to chips, the chemical liquor penetrated more rapidly and uniformly, resulting in a higher delignification percentage. The alkali consumption trend generally corresponded to the delignification behavior. Compared to bamboo chip pulp, bamboo strand pulp exhibited about 3 percentage point increase in both screened pulp yield and brightness, 39 mL/g increase in viscosity, 7.4 decrease in Kappa number, and a reduction in non-fiber cell content. Mechanical compression during stranding process reduced the fiber length and width within the same fraction of bamboo strand pulp, but did not affect curl, while the cell wall structures of fibers and non-fiber cells in bamboo strands were partially disrupted. In summary, the stranding with pith removal preparation method resulted in partial fiber breakage and morphological changes, leading to more complete delignification during cooking and superior pulping properties. |
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