Results 11 to 20 of about 245,970 (198)
The Limits of Delignification in Kraft Cooking [PDF]
BioResources, 2017 The perspective of the article is to explore kraft cooking at the limits of delignification, i.e. what degree of delignification is needed to obtain fibre liberation and what is the maximum degree of delignification possible in the kraft pulping stage ...
Elisabet Brännvall
doaj +5 more sources
On the Interrelation Between Kraft Cooking Conditions and Pulp Composition [Elektronisk resurs]
, 2006 In the early 1990’s, a lot of work was focused on extending the kraft cook to a low lignin content (low kappa number). The driving force was the need to further reduce the environmental impact of the bleaching, as less delignification work would be ...
Colodette, Jorge, +2 more
core +9 more sources
Kraft Cooking with Addition of Reducing Agent
JAPAN TAPPI JOURNAL, 1966 The changes of polysaccharides during ordinary and two per cent sodium borohydride added kraft cooking of Shirakaba birch were studied. The cooking cycle was divided in five stages, in each stage the changes of polysaccharide from wood residue (pulp) and cooking liquor were observed.The effects of borohydride addition to yield of pulp were considerably
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Effect of residual alkali level in softwood kraft cooking [PDF]
Cellulose, 2022 AbstractThe hypothesis was that low residual alkali after cooking would cause lignin re-precipitation during washing and in turn affect the subsequent oxygen delignification stage negatively. To test the hypothesis, kraft cooks were performed in lab-scale to different residual alkali levels, ranging from 5 to 15 g/L and the pulps were subjected to ...
Elisabet Brännvall +2 more
openaire +2 more sources
The impact of ionic strength during kraft cooking on the strength properties of softwood kraft pulp
, 2007 A study was undertaken in order to investigate the influence of ionic strength during pulping (measured as sodium ion concentration) on pulp strength (evaluated as tear index vs. tensile index) and on the pulps ability to resist mechanical damage. Sodium
Lindström, Mikael, +1 more
core +8 more sources
An analysis of cooking queries: Implications for supporting leisure cooking [PDF]
, 2013 Cooking is a common and an information-intensive activity. We analyze a set of 678 cooking-related queries to identify the attributes that cooks provide in their queries to the Google AnswersTM ‘ask an expert’ online reference system.
Bainbridge, David +3 more
core +2 more sources
Characterization and Separation of Lignin from Kraft Black Liquor with Different Alcohols
Drvna Industrija, 2022 The aim of this study was to investigate the properties of lignin obtained from black liquors of Scots pine (Pinus sylvestris L.) and European aspen (Populus tremula L.) woods cooked by Kraft method.
Ayhan Gençer +3 more
doaj +1 more source
ANTHRAQUINONE ADDITION IN THE ALKALINE PULPING OF Eucalyptus saligna
Ciência Florestal, 2009 The present work evaluated different alkaline pulping conditions for Eucalyptus saligna wood. The objective was to evaluate the influence of the anthraquinone (AQ) on the reduction of the total reduced sulfur (TRS) in the aerial emissions, by reducing ...
Lúcia Helena Jerônimo +2 more
doaj +1 more source
Study of cooking kinetics in kraft pulping.
KAGAKU KOGAKU RONBUNSHU, 1986 クラフト蒸解反応では蒸解時間, 温度, アルカリ濃度, 水硫化イオン濃度およびチップ厚さが反応の変数として主な要因である.本報告はブナ (広葉樹) とアカマツ (針葉樹) の二種の材について, これらの5変数を3n型の直交配列表に従って組み合わせて蒸解実験を行い, 全ての変数が, 得られるパルプの特性値の変数に対して有意であることを明らかにした.また実験結果の分散分析から, 本研究での実験条件の範囲では5変数間の相互作用を考慮しなくてもよいことがわかった.さらに, 得られた結果から回帰式としての反応速度式を求め, 別に長時間の時間経過を含む追認実験を行って速度式の有用性を明らかにした.蒸解初期での反応速度を比較するため, チップ厚さを変えて実験を行い, 薬剤のチップ内拡散の影響を検討した.
Kojima, Miyuki +5 more
openaire +2 more sources
Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking? [PDF]
, 2008 A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We
McClements, D.J. +2 more
core +1 more source