Modified cooking and oxygen bleaching for improved production economy and reduced effluent load

Bergnor, Elisabeth; Sandström, Peter; Sjoblom, K.

doi:10.3183/npprj-1988-03-03-p145-152

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Cited by 4 publications

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“…The driving force behind so-called extended or prolonged cooking was the formation of chlorinated aromatic structures during bleaching. The amount of these environmentally hazardous compounds formed correlates strongly with the amount of lignin in the pulp to be bleached (Nordén and Teder 1979;Sjöblom et al 1983b;Bergnor et al 1988;Andrews 1989). In order to reduce the levels of chlorinated compounds in the effluents from pulp mills, the aim was to reduce the kappa number of the pulp entering the first chlorine bleaching stage.…”

Section: Modified Kraft Cooking -A Way To Prolong Delignification In mentioning

confidence: 99%

The limits of delignification in kraft cooking

Brännvall¹

2017

BioRes

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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. The reasons for the quite narrow boundaries for sufficient and maximum delignification are explained, and the differences between the behaviour of hardwood and softwood kraft pulping are clarified.

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Section: Modified Kraft Cooking -A Way To Prolong Delignification In mentioning

confidence: 99%