Results 181 to 190 of about 2,158 (213)
The impact of ionic strength on the molecular weight distribution (MWD) of lignin dissolved during softwood kraft cooking in a flow-through reactor [PDF]
Holzforschung, 2016 The molecular weight distribution (MWD) of dissolved lignin as a function of time during kraft cooking of Scots pine (Pinus silvestris L) has been investigated, while the influence of sodium ion concentration ([Na+]) on the MWD was in focus.
Harald Brelid, Hans Theliander
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Model-based kraft cooking optimisation
Nordic Pulp & Paper Research Journal, 1997A recently proposed model for kraft delignification kinetics is used to generate optimum operating conditions for the production of kraft pulp. In contrast to previous models, the optimal profiles for temperature, [OH] and [HS] support the current operating practice in mill digesters. The optimisation results suggest coupling as high a [HS] as possible
Niclas Andersson +2 more
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Hindrance to nanofibrillation of undried pulp produced by the kraft cooking process
Carbohydrate Polymers, 2022Kraft pulp is the most common and economically advantageous raw material for making cellulose nanofibers (CNFs). However, when kraft pulp is subjected to mechanical fibrillation, unfibrillated pulp always remains, even though the pulp is undried. In this study, the effect of the kraft pulping process on the fibrillation of undried pulp was studied. The
Ting-Hsuan, Ku +4 more
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The Study of Kraft Continuous Cooking of Knenaf
Advanced Materials Research, 2011The paper studied the possibility of using the whole stalk kenaf as a raw material for producing high yield and good quality bleachable pulp. The stem of kenaf has two distinct parts: the bast and the core. which have markedly different chemical components and fiber morphology.
Dong Mei Yu +3 more
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Novel Insight into Lignin Degradation during Kraft Cooking
Industrial & Engineering Chemistry Research, 2014In this study three different modeling approaches, with varying levels of sophistication and complexity, on modeling kraft cooking kinetics have been investigated.
Nieminen, K. +4 more
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Historical Development of Kraft Pulp Cooking
JAPAN TAPPI JOURNAL, 2009わが国の連続蒸解釜は，その多くが1960～1970年台にかけての高度経済成長期に建設された物が多数を占め，稼動30～40年を経ても，依然現役として生産し続けている。設備は年々老朽化してくるが，様々な補修や改造，操業やメンテナンスの工夫を行いながら，競争力を維持している。一方，南米や東南アジアでは近年，大型の最新型連続蒸解釜が次々と稼動し，我々の脅威となっている。本稿では，過去40年の蒸解法の変遷を紹介する。連続蒸解釜は，コンベンショナル蒸解，修正蒸解，そして近年，Lo―Solids蒸解やCompact蒸解への発展に見られるが如く，収率面，品質面，保守面，省力面等で大きく改良が見られる。蒸解促進剤の方では，AQが広く使用され，空気酸化法のポリサルファイド（PS）も一部使用されており，現在 ...
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The method of increasing of pulp yield with kraft cooking
Digest of Technical Papers. PPC-2003. 14th IEEE International Pulsed Power Conference (IEEE Cat. No.03CH37472), 2004The increasing of pulp yield in cooking process is very important for pulp-paper industry. The modified kraft cooking, such as polisulfide process, is one of the directions in increasing of pulp yield. We have developed and patented in Russia the method and the devise for its realization. This method is founded on influence of electric spark discharge,
R. Belodubrovsky +10 more
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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
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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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