Loading...
Publication
Evaluation of kraft cooking behaviour for different hardwood species
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 133.66 KB | Adobe PDF |
Advisor(s)
Abstract(s)
In this study six wood species (birch, chestnut, oak, beech, poplar and eucalyptus) were analysed
separately. Lignin content, Polysaccharides content (cellulose and hemicelluloses), Yield,
Hexenuronic acids were evaluated for three cooking temperatures (140ºC, 150ºC and 160ºC) and
different cooking times. Common cooking conditions were applied and temperature program included
cold impregnation, a plateau at 110°C (2.5 hours) to perform initial delignification separately followed
by a second plateau at cooking temperature.
The results of PCA show that the almost all parameters (excluding hexenuronic acids) are well
correlated between them (total variance: 62%). For Eucalyptus and poplar species the hemicelluloses
content aren’t well correlated with the previously parameter, caused by the difference observed for the
higher temperatures. In some samples was observed that xylans are partially resistant and their
elimination is only partial (30 to 40%) in the early stage of cooking.
For the highest cooking time there were observed a significant difference between the three
temperatures studied.
Chestnut and oak wood species present a different behaviour compared with the other species, caused
by their similar anatomical and chemical structure. For the 160º of cooking temperature in the second
plateau was the poplar, beech and birch that present a different performance.
Description
Keywords
Kraft cooking Hardwoods Lignin content Polysaccharides content Hexenuronic acids
Citation
Margarido, M. [et al.] (2010) - Evaluation of kraft cooking behaviour for different hardwood species. In TECNICELPA Conference and Exhibition, 21, Iberoamerican Congress on Pulp and Paper Research, 6, Lisboa, 12-15 octob. - New paradigms in the pulp and paper industry. Lisboa : [s.n.]. 7 p.