Influence of plum gum and sodium perborate addition on spruce kraft pulp properties during oxygen delignification

The aim of this study was to investigate the effects of plum gum liquor and sodium perborate addition to oxygen delignification process on spruce kraft pulp properties. Yields and viscosity of pulp were protected against oxidative attack, when kappa number of pulp was not changed by adding plum gum to oxygen delignification process. Delignification ratio improved by 7.4% without any viscosity loss by adding only 0.25% sodium perborate as active oxygen with plum gum liquor to the oxygen delignification process. It was found that crystallinity of pulp was improved by adding plum gum and sodium perborate to oxygen delignification. It was also determined that sodium perborate had an affirmative effect on delignification ratio, when plum gum affected pulp viscosity positively.