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The influence of the temperature on the initial phase of sodium bisulfite pulping of spruce
RISE - Research Institutes of Sweden. Karlstad University, Sweden; Domsjö Fabriker, Sweden. (MoRe Research Örnsköldsvik AB)
RISE - Research Institutes of Sweden. (MoRe Research Örnsköldsvik AB)
Domsjö Fabriker, Sweden.
Karlstad University, Sweden.
2015 (English)In: O Papel, ISSN 0031-1057, Vol. 76, no 4, p. 56-61Article in journal (Refereed) Published
Abstract [en]

The initial phase of a bisulfite cook, here defined as the first part of the cook down to 20% lignin, is highly influenced by the temperature and it can therefore be used to control the initial pulping rate with respect to lignin. However, the influence of the temperature is different for the degradation of lignin, hemicellulose and cellulose and for the formation of the by-product thiosulfate. The temperature is therefore a powerful tool to control several mechanisms in a bisulfite cook. Additionally, if the cooking acid is taken from a pulp mill, where the ionic strength, the content of by-products and COD in the liquor phase are much higher than in a lab prepared cooking acid, this will also influence the kinetics of the different chemical reactions and, thus, the composition of the pulp after a certain cooking time. Earlier literature references, which are based on lab prepared cooking acids, are therefore not completely reliable as tools to predict the final composition of the pulp in a pulp mill.

Place, publisher, year, edition, pages
Assoc. Tecnica Brasileira de Celulose e Papel , 2015. Vol. 76, no 4, p. 56-61
Keywords [en]
Bisulfite pulping, Cellulose, Glucomannan, Kinetics, Lignin, Spruce, Thiosulfate and xylan, Byproducts, Enzyme kinetics, Ionic strength, Cooking time, Sodium bisulfite, Pulp cooking, Chemical Reactions, Hemicelluloses, Lignins, Picea
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-42478Scopus ID: 2-s2.0-84938599656OAI: oai:DiVA.org:ri-42478DiVA, id: diva2:1384014
Available from: 2020-01-09 Created: 2020-01-09 Last updated: 2020-01-09Bibliographically approved

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