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Journal articles
Open Access
Coating talc does not have to have poor rheology!, Solutions! & TAPPI JOURNAL, August 2004, Vol. 3(8) (268KB)

Coating talc does not have to have poor rheology!, Solutions! & TAPPI JOURNAL, August 2004, Vol. 3(8) (268KB)

Journal articles
Open Access
Viscoelastic structure properties of the polymer binder affecting the processability, structure and properties of dry surface treated papers, Solutions! & TAPPI JOURNAL, June 2004, Vol. 3(6) (681KB)

Viscoelastic structure properties of the polymer binder affecting the processability, structure and properties of dry surface treated papers, Solutions! & TAPPI JOURNAL, June 2004, Vol. 3(6) (681KB)

Journal articles
Open Access
Application of spherical hollow calcium carbonate particles as filler and coating pigment, TAPPI JOURNAL, Online Exclusive, June 2004, Vol. 3(6) (1984 KB)

Application of spherical hollow calcium carbonate particles as filler and coating pigment, TAPPI JOURNAL, Online Exclusive, June 2004, Vol. 3(6) (1984 KB)

Journal articles
Open Access
Generation of streamwise vortices in a slice knife model: Can streaks be generated at the slice exit?, Solutions! & TAPPI JOURNAL, March 2004, Vol. 3(3) (655KB)

Generation of streamwise vortices in a slice knife model: Can streaks be generated at the slice exit?, Solutions! & TAPPI JOURNAL, March 2004, Vol. 3(3) (655KB)

Journal articles
Open Access
Fiber-to-fiberâ??a case study at Domtar, Cornwall, Solutions! & TAPPI JOURNAL, March 2004, Vol. 3(3) (171KB)

Fiber-to-fiber—a case study at Domtar, Cornwall, Solutions! & TAPPI JOURNAL, March 2004, Vol. 3(3) (171KB)

Journal articles
Open Access
An investigation of latex particle clustering in the wet coating color, Solutions! & TAPPI JOURNAL, January 2004, Vol. 3(1) (946KB)

An investigation of latex particle clustering in the wet coating color, Solutions! & TAPPI JOURNAL, January 2004, Vol. 3(1) (946KB)

Journal articles
Open Access
A financial review of the north american paper industry, TAPPI JOURNAL, Online Exclusive, January 2004, Vol. 3(1) (KB)

A financial review of the north american paper industry, TAPPI JOURNAL, Online Exclusive, January 2004, Vol. 3(1) (KB)

Journal articles
Open Access
Cationic latex as a multifunctional wet-end additive in highly filled paper, Solutions! & TAPPI JOURNAL, January 2004, Vol. 3(1) (398KB)

Cationic latex as a multifunctional wet-end additive in highly filled paper, Solutions! & TAPPI JOURNAL, January 2004, Vol. 3(1) (398KB)

Journal articles
Open Access
Deinking of inkjet digital nonimpact printing, TAPPI JOURNAL September 2012

Deinking of inkjet digital nonimpact printing, TAPPI JOURNAL September 2012

Journal articles
Magazine articles
Open Access
Quantification of vegetable oil in recycled paper, TAPPI JOURNAL September 2020

ABSTRACT: Vegetable soybean oil is commonly used in cooking foods that are packaged in takeaway paper-board containers. Vegetable oil is hydrophobic, and in sufficiently high concentration, could interfere with interfiber bonding and result in paper strength loss. In order to quantify the effect of oil on the resulting paperboard strength, it is necessary to quantify the oil content in paper. A lab method was evaluated to determine the soybean oil content in paper. Handsheets were made with pulps previously treated with different proportions of vegetable oil. Pyrolysis gas chromatography-mass spectrometry (pyGCMS) was used to quantify the amount of oil left in the handsheets. The results revealed a strong correlation between the amount of oil applied to the initial pulp and the amount of oil left in the handsheets.In addition, the effect of vegetable oils on paper strength may be affected by the cooking process. Vegetable oil is known to degrade over time in the presence of oxygen, light, and temperature. The vegetable oil was put in an oven to imitate the oil lifecycle during a typical pizza cooking process. The cooked oil was then left at room temperature and not protected from air (oxygen) or from normal daylight. The heated, then cooled, oil was stored over a period of 13 weeks. During this time, samples of the aged oil were tested as part of a time-based degradation study of the cooked and cooled oil.

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