Results 171 to 180 of about 245,970 (198)
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Nordic Pulp & Paper Research Journal, 2010
A potential way to improve the overall yield is to terminate the kraft cook at higher kappa number. This method was investigated using Extended Impregnation kraft Cook (EIC).
Helena Wedin +2 more
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A potential way to improve the overall yield is to terminate the kraft cook at higher kappa number. This method was investigated using Extended Impregnation kraft Cook (EIC).
Helena Wedin +2 more
openaire +1 more source
Structural changes in lignin during kraft cooking
Nordic Pulp and Paper Research Journal, 1988Göbran Gellerstedt +2 more
exaly +2 more sources
Negative Poisson Ratio of Crystalline Cellulose in Kraft Cooked Norway Spruce
Biomacromolecules, 2006The tensile properties of kraft cooked Norway spruce were studied by tensile testing with in situ X-ray diffraction (XRD). Samples were of earlywood, cooked for varying times. The total lignin content of the samples was between 21.7% and 9.3%. Tensile tests with XRD were performed on wet samples, without XRD on dry samples.
Peura, M. +6 more
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Batch kraft cooking of spruce wood
2017The paper deals with batch kraft cooking of pulp from spruce wood. The kappa number of the cooked pulp varied from 18.1 to 50.1, depending on varying H-factor from 550 to 3 190 h. A relationship between the kappa number of pulp and the H-factor was developed. The conditions were regarded in which rejects were lower than 1 %.
Rahman, Md. Mostafizur +1 more
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Corrosive environments in modern kraft batch cooking
2001Corrosive environments have been studied in three modern Finnish kraft batch digesters during their normal operation. The potentials of a carbon steel, an austenitic stainless steel and a duplex stainless steel have been measured for a long period of time using an on-line digester process and corrosion monitoring system.
Leinonen, Heikki, Lassila, Petri
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Hardwood Kraft Cooking and Bleaching
JAPAN TAPPI JOURNAL, 2005Toru Kobayashi +2 more
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Effect of temperature on the soda and kraft cooking of corn stalks
Journal of Applied Polymer Science, 1986AbstractThis study included soda and kraft process of corn stalks at constant active alkali, the kraft liquor having 25% sulfidity. Five cookings were made at different temperatures, 80, 120, 140, 160, and 180°C, each for 1 h. Under the condition of the study the following temperature effects were noted: (1) Delignification could be approximated by a ...
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Addition of methanol to a kraft cook
Nordic Pulp & Paper Research Journal, 1994Erik Norman +3 more
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Temperature and effective alkali effect on brown pulp kraft cooking
Nordic Pulp and Paper Research Journal, 2021Iliane Rodrigues de Oliveira +1 more
exaly