AbstractComparision between pulping of canola stalks with dimethyl formamide and diethylene glycol was studied in order to investigate the effects of cooking temperature (190˚C, 210˚C, and 230˚C), cooking time (120 min, 150 min, and 180 min) and dimethyl formamide or diethylene glycol (50%, 60%, and 70%) on the properties of pulp and paper. SCAN viscosity was applied to estimate the extent of cellulose degradation. Responses of pulp and handsheet properties to the process were analyzed using statistical software (MINITAB 15). The results showed that DMF pulp of canola was better than DEG pulp of Canola under the same conditions of cooking and organosolv ratio. In DMF pulping and DEG pulping, cooking temperature is a significant factor affecting paper properties. Analysis of results revealed that DMF pulp canola obtained at 230 °C, 180 min, and 70% DMF had a low kappa number (25) , indicating that the desired properties of the final product dictated the optimized pulping conditions.