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Fundamental understanding of removal of liquid thin film trapped between fibers in the paper drying process: A microscopic approach, TAPPI Journal May 2020
ABSTRACT: In the fabrication of paper, a slurry with cellulose fibers and other matter is drained, pressed, and dried. The latter step requires considerable energy consumption. In the structure of wet paper, there are two different types of water: free water and bound water. Free water can be removed most effectively. However, removing bound water consumes a large portion of energy during the process. The focus of this paper is on the intermediate stage of the drying process, from free water toward bound water where the remaining free water is present on the surfaces of the fibers in the form of a liquid film. For simplicity, the drying process considered in this study corresponds to pure convective drying through the paper sheet. The physics of removing a thin liquid film trapped between fibers in the paper drying process is explored. The film is assumed to be incompressible, viscous, and subject to evaporation, thermocapillarity, and surface tension. By using a volume of fluid (VOF) model, the effect of the previously mentioned parameters on drying behavior of the thin film is investigated.
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A guide to eliminating baggy webs, TAPPI Journal June 2021
ABSTRACT: Slack or baggy webs can cause misregistration, wrinkles, and breaks in printing and converting operations. Bagginess appears as non-uniform tautness in the cross direction (CD) of a paper web. The underlying cause is uneven CD tension profiles, for which there are few remedies once the paper is made. Precision measurements of CD tension profiles combined with trials on commercial paper machines have shown that uniform CD distribution of moisture, basis weight, and caliper profiles at the reel are key to avoiding bagginess. However, the most important but infrequently measured factor is the CD moisture profile entering the dryer section. Wetter areas entering the dryers are permanently elongated more than dry areas, leading to greater slackness in the finished paper. In storage, wound-in tension can amplify baggy streaks in paper near the surface of a roll and adjacent to the core. Unwrapped or poorly wrapped rolls exposed to low humidity environments may have baggy centers caused by moisture loss from the roll edges.All of the factors that impact bagginess have been incorporated in a mathematical model that was used to interpret the observations from commercial trials and can be used as a guide to solve future problems.
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Probing the molecular weights of sweetgum and pine kraft lignin fractions, TAPPI Journal June 2021
ABSTRACT: The present investigation undertook a systematic investigation of the molecular weight (MW) of kraft lignins throughout the pulping process to establish a correlation between MW and lignin recovery at different extents of the kraft pulping process. The evaluation of MW is crucial for lignin characterization and utilization, since it is known to influence the kinetics of lignin reactivity and its resultant physico-chemical properties. Sweetgum and pine lignins precipitated from black liquor at different pHs (9.5 and 2.5) and different extents of kraft pulping (30•150 min) were the subject of this effort. Gel permeation chromatography (GPC) was used to determine the number average molecular weight (Mn), mass average molecular weight (Mw), and polydispersity of the lignin samples. It was shown that the MW of lignins from both feedstocks follow gel degradation theory; that is, at the onset of the kraft pulping process low molecular weight-lignins were obtained, and as pulping progressed, the molecular weight peaked and subsequently decreased. An important finding was that acetobromination was shown to be a more effective derivatization technique for carbohydrates containing lignins than acetylation, the technique typically used for derivatization of lignin.
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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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Guest Editorial: Coating research addresses new product demands in response to global pandemic, TAPPI Journal November 2020
ABSTRACT: For all of us, the year 2020 has been one of significant challenge. Our communities, companies, institutions, organizations, and families have had to make many tough decisions and change our way of life as a result of the global pandemic.
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Pigmented aqueous barrier coatings, TAPPI Journal November 2020
ABSTRACT: The desire for more sustainable packaging has led to the development of new packaging materials that are fiber based. Aqueous coatings are a pathway to improve the recyclability of these materials. Pigments used in these coatings can improve the performance of the coating and reduce cost while further improving the recyclability. Mineral pigments are also considered to be compost neutral. In this paper, we provide the reader a better fundamental understanding of the mechanisms by which pigments work in barrier coatings. A pigment’s mineralogy and physical characteristics are important to how it will perform, and there have been recent pigment developments that improve coating performance. This paper shows that some pigments are better than others in particular barrier applications. Also, pigmented base or pre-coats can be used to prepare the surface for more highly functional coatings that go on top, improving the barrier function of packaging material and reducing overall cost. Finally, the converting operation is of major importance in driving formulation choices for barrier applications.
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Investigation of the influencing factors in odor emission from wet-end white water, TAPPI Journal October 2020
ABSTRACT: Emission of malodorous gases, such as volatile organic compounds (VOCs), hydrogen sulfide (H2S), and ammonia (NH3) during pulping and papermaking has caused certain harm to the air environment and human health. This paper investigated the influencing factors of odor emission from wet-end white water during the production of bobbin paper in a papermaking mill using old corrugated containers (OCC) as raw material. The concentration of malodorous gases emitted from wet-end white water was determined with pump-suction gas detectors. The results indicated that low temperature could limit the release of malodorous gases from white water. Specifically, no total volatile organic compounds (TVOC), H2S, and NH3 was detected at a temperature of 15°C. The concentrations of malodorous gases were slightly increased when temperature increased to 25°C. When temperature was 55°C, the released concentrations of TVOC, H2S, and NH3 were 22.3 mg/m3, 5.91 mg/m3, and 2.78 mg/m3, respectively. Therefore, the content of malodorous gases significantly increased with the temperature increase. The stirring of white water accelerated the release of malodorous gases, and the release rate sped up as the stirring speed increased. However, the total amount of malodorous gases released were basically the same as the static state. Furthermore, the higher the concentration of white water, the greater the amount of malodorous gases released. The pH had little influence on the TVOC release, whereas it significantly affected the release of H2S and NH3. With the increase of pH value, the released amount of H2S and NH3 gradually decreased. When pH reached 9.0, the release amount of H2S and NH3 was almost zero, proving that an alkaline condition inhibits the release of H2S and NH3.
Journal articles
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Black liquor evaporator upgrades— life cycle cost analysis, TAPPI Journal March 2021
ABSTRACT: Black liquor evaporation is generally the most energy intensive unit operation in a pulp and paper manufacturing facility. The black liquor evaporators can represent a third or more of the total mill steam usage, followed by the paper machine and digester. Evaporator steam economy is defined as the unit mass of steam required to evaporate a unit mass of water from black liquor (i.e., lb/lb or kg/kg.) The economy is determined by the number of effects in an evaporator train and the system configuration. Older systems use four to six effects, most of which are the long tube vertical rising film type. Newer systems may be designed with seven or even eight effects using falling film and forced circulation crystallization technology for high product solids. The median age of all North American evaporator systems is 44 years. Roughly 25% of the current North American operating systems are 54 years or older. Older systems require more periodic maintenance and have a higher risk of unplanned downtime. Also, older systems have chronic issues with persistent liquor and vapor leaks, shell wall thinning, corrosion, and plugged tubes. Often these issues worsen to the point of requiring rebuild or replacement. When considering the age, technology, and lower efficiency of older systems, a major rebuild or new system may be warranted. The intent of this paper is to review the current state of black liquor evaporator systems in North America and present a basic method for determining whether a major rebuild or new installation is warrant-ed using total life cycle cost analysis (LCCA).
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Development of paper quality parameter measurement in China, TAPPI Journal May 2022
ABSTRACT: Paper quality parameters are important indicators of paper production, such as paper moisture, basis weight, ash content, strength, and so on. This study focuses on the online measurement methods and development of paper basis weight, moisture, and ash measuring. First, the measurable paper parameters and quality control system products in China are analyzed. Then, the basis weight measurement methods, accuracy, and development are given in the range of 10~1000 g/m2. Third, the distinction between infrared and microwave methods for moisture measurement is discussed. Finally, the ash measurement is introduced. Production and consumption of tissue paper in China have continually increased during the past decade. Near-infrared light technology is mature for the measurement of paper parameters in the range of 10~200 g/m2 basis weight. However, the near-infrared online measurement of tissue paper is not widely used, and few tissue paper lines are equipped with this type of quality control system in China. Therefore, technology for near-infrared measurement of basis weight has a great potential market in the field of tissue paper production. This article analyzes the future development trend of near-infrared light in tissue paper basis weight measurement and summarizes the difficulties in near-infrared light measurement of tissue paper basis weight.
Journal articles
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Incorporation of post-consumer pizza boxes in the recovered fiber stream: Impacts of grease on finished product quality, TAPPI Journal March 2021
ABSTRACT: Grease and cheese contamination of used pizza boxes has led to misunderstanding and controversy about the recyclability of pizza boxes. Some collection facilities accept pizza boxes while others do not. The purpose of this study is to determine whether typical grease or cheese contamination levels associated with pizza boxes impact finished product quality. Grease (from vegetable oil) and cheese are essentially hydrophobic and in sufficiently high concentration could interfere with interfiber bonding, resulting in paper strength loss.Findings from this study will be used to determine the viability of recycling pizza boxes at current and future con-centrations in old corrugated containers (OCC) recovered fiber streams. These findings will also be used to inform the acceptability of pizza boxes in the recycle stream and educate consumers about acceptable levels of grease or cheese residue found on these recycled boxes.