Impact of sulfidity on the kraft pulping of eucalyptus

This study aimed to evaluate the influence of white liquor sulfidity on the efficiency of the kraft pulping process. For this study, Eucalyptus spp. chips were used. Laboratory cooking with variable sulfidity levels (0 to 40% at 5% intervals) was conducted under previously optimized conditions, aimi...

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Bibliographic Details
Published in:Bioresources 2020-05, Vol.15 (2), p.3945-3961
Main Authors: Gomes, Regina Maria, da Silva Júnior, Francides Gomes
Format: Article
Language:English
Subjects:
Consumption
Cooking
Eucalyptus
Hardwoods
Industrial plant emissions
Kraft pulp
Lignin
Liquor
Pulp
Pulp & paper industry
Pulping
Reagents
Sodium
Sulfur content
Wood
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Summary:This study aimed to evaluate the influence of white liquor sulfidity on the efficiency of the kraft pulping process. For this study, Eucalyptus spp. chips were used. Laboratory cooking with variable sulfidity levels (0 to 40% at 5% intervals) was conducted under previously optimized conditions, aiming to obtain pulp with a Kappa number of 18 ± 0.9 and residual effective alkali between 9 and 12 gL-1. At the end of each cook, Kappa number, solids generation, specific wood, and alkali consumption were evaluated. The sulfidity variation in white liquor influenced all analyzed parameters, and concerning the specific wood consumption, a distinct behavior was observed for the low sulfidity (S ≤ 19.52%) and high sulfidity regions (S ˃ 19.52%). Based on the obtained results, the production of eucalyptus kraft pulp with white liquor sulfidity of approximately 20% is recommended.
ISSN:1930-2126
1930-2126
DOI:10.15376/biores.15.2.3945-3961