2009
DOI: 10.1016/j.biortech.2008.10.054
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The deacetylation reaction in Eucalyptus wood: Kinetics and effects on the effective diffusion

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Cited by 13 publications
(28 citation statements)
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References 9 publications
(9 reference statements)
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“…The values are close to those published before for the same raw material (Inalbon et al 2009 ), when only alkali was present in the treatment liquor.…”
Section: Relationship Between Eccsa a And Reaction Degreesupporting
confidence: 90%
See 1 more Smart Citation
“…The values are close to those published before for the same raw material (Inalbon et al 2009 ), when only alkali was present in the treatment liquor.…”
Section: Relationship Between Eccsa a And Reaction Degreesupporting
confidence: 90%
“…Deacetylation reaction The contents of acetyl groups after treatment under different conditions (Table 2) were determined and the kinetic expression for the deacetylation reaction rate (R Acetyl , % min -1 ) previously published (Inalbon et al 2009 ) was fi tted to data. Figure 2 Evolution of ECCSA A for radial (r) and tangential (t) slices treated with kraft liquor (sulphidity 25 % ).…”
Section: Relationship Between Eccsa a And Reaction Degreementioning
confidence: 99%
“…The water retention ability of wood meal also increases with increasing degrees of deacetylation (Zanuttini et al 1998). Inalbon et al (2009) demonstrated that deacetylation contributes a lot to wood swelling. As the blocking of OH groups by acetyl groups via hydrogen bonds is eliminated, swelling restrictions are removed (Sumi et al 1964).…”
Section: Introductionmentioning
confidence: 99%
“…Modeling could contribute a lot to this goal. In the context of kraft cooking liquor impregnation (KLI), reaction kinetic models exist for deacetylation (Inalbon et al 2009 ) and galactoglucomannan degradation (Paananen et al 2010 ). Both models take into account the effect of hydroxyl ion (OH -) molality and temperature, and Inalbon et al (2009) also considered the effect of ionic strength.…”
Section: Introductionmentioning
confidence: 99%
“…In the context of kraft cooking liquor impregnation (KLI), reaction kinetic models exist for deacetylation (Inalbon et al 2009 ) and galactoglucomannan degradation (Paananen et al 2010 ). Both models take into account the effect of hydroxyl ion (OH -) molality and temperature, and Inalbon et al (2009) also considered the effect of ionic strength. In most models for hot water extraction (HWE) (Mittal et al 2009 ;Borrega et al 2011 ), the effect of hydrogen ion (H + ) is not accounted for, although H + catalyzes many reactions, for instance, the deacetylation and cleavage of glycosidic bonds in carbohydrates.…”
Section: Introductionmentioning
confidence: 99%