Modified kraft pulping to high Kappa numbers (original) (raw)

Appita Journal

Abstract

The influence of modifications to the kraft process on the cooking selectivity and strength properties of the pulp has been studied in the high Kappa number region. Three different process modifications were investigated: Modified Continuous Cooking (MCC), Isothermal Cooking (ITC) and Modified Batch Cooking. The results show that no improvements were obtained by these modifications. It is however important to note that the cooking conditions for modified kraft pulping to low Kappa numbers were applied to the higher Kappa number region without optimisation of the cooking conditions. The results also demonstrate that it is always an advantage to decrease the cooking temperature. A lower cooking temperature is beneficial for pulp yield, amount of rejects and pulp viscosity. If the cooking temperature is too high, the pulp quality may be affected negatively.

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