DIFFERENT SODIUM ION CONCENTRATION PROFILES DURING KRAFT COOKING -IMPACT ON DELIGNIFICATION AND CARBOHYDRATE REMOVAL
It is known that a high concentration of sodium ions strongly affects the kinetics of kraft delignification. However, there is a lack of knowledge about how variations in sodium ion concentration during the course of cooking influence the delignification rate and carbohydrate removal in different parts of the cook. The objective of this study is to examine the effect of different sodium ion concentration profiles on the rate of delignification and carbohydrate degradation under kraft cooking conditions. Cooking experiments were performed in a small scale flow-through digester in which the resorption of xylan and lignin was minimized through the continuous replacement of the cooking liquor. The sodium ion concentration was adjusted by the addition of sodium carbonate. Results from the reference experiments with a constant sodium ion concentration throughout the whole cook showed, as expected, that a higher sodium ion concentration retards the delignification rate. For instance, when cooks were performed at 158℃,
sodium ion concentration delignification kraft cooking flow-through digester ionic strength
Binh Dang Harald Brelid Johannes Bogren Hans Theliander
Forest Products and Chemical Engineering, Chalmers University of Technology, SE-41296, Gothenburg,Sw Sodra Innovation, SE-43286 Varobacka, Sweden
国际会议
16th International Symposium on Wood,Fiber and Pulping Chemistry(第十六届木材、纤维及制浆化学国际会议)
天津
英文
641-645
2011-06-08（万方平台首次上网日期，不代表论文的发表时间）