02463nam a2200277 a 450000500170000000800410001703500150005810000260007324500840009926000560018330000220023950001850026152013380044665000210178465000120180570000350181770000450185270000460189770000530194371000450199685600650204190700250210690200110213199800280214299900150217020260817161348.0                                          a.b123416171 aPurnawan, Hendra Tri 10aAcacia Mangium and Acacia Crassicarpa kraft cooking and effect on EDF bleaching  aPathumthani :bAsian Institute of Technology,c2009  e1 online resource  aA thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Pulp and Paper Technology, School of Environment, Resources and Development  a Quality and performance comparison of Acacia mangium and Acacia crassicarpa by variation kappa number targets and effect of cooking kappa number in kraft cooking and bleaching were the main objective of this study. Both Acacia mangium and Acacia crassicarpa chips were cooked in a laboratory digester with variable kappa number targets. Those kappa targets were high (20-22), medium (16-18), and low (12-14) which were obtained by adjusting alkali charges and cooking conditions. After cooking, oxygen delignification and bleaching were following process stages. Results from laboratory cooking these two of Acacia species show that A. mangium has higher delignification rate and is relatively easier to cook compared to A. crassicarpa. Similar behavior of both Acacia pulps was observed in oxygen delignification. Improved bleachability and higher brightness level were reached by A. mangium in bleaching. In testing of pulp mechanical properties, both Acacias have very similar properties. Cooking results show that high kappa number was more beneficial than low kappa. It has better bleachability, higher brightness ceiling, higher viscosity, and slightly better pulp strength properties. Although high kappa has higher HexA content, but in overall, this does not seems to give any significant negative impact on pulp properties. 0aKraft cooking    0aMangium1 aViljakainen, Esa,eChairperson1 aNazhad, Mousa M.,eExamination Committee1 aMalinen, Raimo O.,eExamination Committee1 aMirshokraie, Seyed Ahmad,eExamination committee2 aRiaupulp (Indonesia),eScholarship donor  3Full-Textuhttp://203.159.5.9/ait-thesis/detail.php?q=B04759  a.b12341617bmnaitcj  a240423  b0c200108dmea  fjg0  c1005d1005