Abstract: In an attempt to improve bamboo-pulp properties and reduce environmental impact, laboratory simulated extended modified continuous cooking (EMCC) and conventional kraft cooking (CKC) of bamboo of minor diameters growing in Fujian were carried out in this study. The results indicate that EMCC process has a higher delignification selectivity than CKC process. Compared with conventional kraft (CK) pulp, EMCC pulp has higher screened yield, lower screening rejects, higher viscosity and better strength properties at similar Kappar number. EMCC pulp has higher tensile index, tear index and burst index than those CK at the same beating degree.

Key words: bamboo, extended delignification, delignification selectivity