Effect of internal and surface sizing on the wetting and absorption properties of paper

Hedieh Modaressi, Gil Garnier

Research output: Chapter in Book/Report/Conference proceedingConference PaperOther

Abstract

Effect of internal and surface sizing on the wetting and absorption behavior of a water droplet on paper was studied. Two individual internally sized papers were selected (AKD, ASA) and surface sized using different concentrations of a mixture of a sizing polymer (Styrene Maleic Anhydride) and starch. Measuring the apparent contact angle of water droplets on papers revealed that the wetting characteristics of the surface varied as a function of the concentration of the sizing polymer (SMA) on the surface. Wetting and absorption were found to be two sequential phenomena. The equilibrium contact angle (e*) increased with the SMA concentration. Highly hydrophobic paper surfaces result from the combination of internal and surface sizing (e*>110°). The delay before bulk absorption was also a function of SMA concentration on the surface. Delay was related to SMA dissolution into the water droplet, which produced hydrophilic channels locally (e*<90°). Unsteady stick and jump movement of the contact line during wetting was significant and decreased upon calendering.

Original languageEnglish
Title of host publicationProceedings of the 87th PAPTAC Annual Meeting
VolumeB
Publication statusPublished - 1 Dec 2001
EventAnnual meeting of the Pulp and Paper Technical Association of Canada (PAPTAC 2001) - Palais des Congrs, Montreal, Canada
Duration: 29 Jan 20011 Feb 2001
Conference number: 87th

Publication series

NameAnnual Meeting - Technical Section, Canadian Pulp and Paper Association, Preprints
ISSN (Print)0316-6732

Conference

ConferenceAnnual meeting of the Pulp and Paper Technical Association of Canada (PAPTAC 2001)
Abbreviated titlePAPTAC 2001
Country/TerritoryCanada
CityMontreal
Period29/01/011/02/01

Keywords

  • Absorption
  • AKD
  • ASA
  • Internal sizing
  • Paper
  • SMA
  • Surface sizing
  • Wetting

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