DETERMINATION OF THE PRODUCT CONDITIONS OF PULP AND PAPER FROM WHITE MULBERRY (Morus alba L.) BY KRAFT METHOD

Abstract

In this study, 3 different cooking were performed from white mulberry by kraft process, under the conditions such as; Active Alkali / Sülfidite rates, 16/20, 18/20 and 20/22, the temperature at 180ºC for 170 minutes. Physical and mechanical properties of the papers, produced at 20SRº, 35SRº and 50SRº were carried out. Physical properties were improved when the beating degree was increased at the same cooking conditions. Bursting and tearing resistance were increased. Paper pulp yield decreased with increasing the amount of total alkali.