Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
The influence of different types of bisulfite cooking liquors on pine wood components
Karlstad University, Sweden.
RISE - Research Institutes of Sweden. (MoRe Research Örnsköldsvik AB)
Domsjö fabriker, Sweden.
Karlstad University, Sweden.
2016 (English)In: BioResources, ISSN 1930-2126, E-ISSN 1930-2126, Vol. 11, no 3, p. 5961-5973Article in journal (Refereed) Published
Abstract [en]

In this laboratory study, the initial phase of a single-stage sodium bisulfite cook was observed and analyzed. The experiments were carried out using either a lab- or a mill-prepared cooking acid, and the cooking temperature used in these experiments was 154 °C. Investigated parameters were the chemical consumption, the pH profile, and the pulp yield with respect to cellulose, lignin, glucomannan, xylan, and finally extractives. Cooking was extended down to approximately 60% pulp yield and the pulp composition during the cook, with respect to carbohydrates and lignin, was summarized in a kinetic model. The mill-prepared cooking acid had a higher COD (Chemical Oxygen Demand) and TOC (Total Organic Carbon) content than the lab-prepared cooking acid and this influenced the pH and the formation of thiosulfate during the cook. It was found that the presence of dissolved carbohydrates and lignin in the bisulfite cooking liquor affected the extractives removal and the thiosulfate formation.

Place, publisher, year, edition, pages
North Carolina State University , 2016. Vol. 11, no 3, p. 5961-5973
Keywords [en]
Bisulfite pulping, Cellulose, Extractives, Glucomannan, Kinetics, Lignin, Pine, Sulfate, Thiosulfate, Xylan, Carbohydrates, Carbon, Chemical oxygen demand, Enzyme kinetics, Organic carbon, Pulp cooking, Bisulfite Liquors, Cooking Liquors, Glucomannans, Pinus
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-42476DOI: 10.15376/biores.11.3.5961-5973Scopus ID: 2-s2.0-84988649744OAI: oai:DiVA.org:ri-42476DiVA, id: diva2:1384028
Available from: 2020-01-09 Created: 2020-01-09 Last updated: 2020-01-09Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopus
By organisation
RISE - Research Institutes of Sweden
In the same journal
BioResources
Natural Sciences

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 4 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.35.9