Pretreatment Optimization of Poplar Green Liquor Pretreatment-Kraft Pulping

Xiao Hong Chen; Guang Wei Sun; Jing Hui Zhou; Ying Han

doi:10.4028/www.scientific.net/AMR.781-784.2654

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 781-784Pretreatment Optimization of Poplar Green Liquor...

Pretreatment Optimization of Poplar Green Liquor Pretreatment-Kraft Pulping

Abstract:

Green liquor has lower hydroxide concentration and higher sulfidity, which makes it a better choice for modified alkali cooking. This paper studied process parameters of pretreatment stage on pulping properties of poplar green liquor pretreatment-Kraft pulping process. Conditional experiments with green liquor charge of 0.50L/kg, 0.75L/kg, 1.00L/kg and 1.25L/kg, maximum pretreatment temperature of 95°C, 105°C, 115°C and 135°C, and holding time of 30min, 60min and 90min, were carried out. The results shows that optimal pretreatment conditions are as follows: green liquor charge, 1.00L/kg; maximum pretreatment temperature, 115°C; holding time, 60min; and wood to liquor ratio, 1:4.

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Periodical:

Advanced Materials Research (Volumes 781-784)

Pages:

2654-2657

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.781-784.2654

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Online since:

September 2013

Authors:

Xiao Hong Chen*, Guang Wei Sun, Jing Hui Zhou, Ying Han

Keywords:

Green Liquor, Kraft Pulping, Poplar, Pretreatment, Pulping Conditions

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References

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