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An Improved Kinetic Model Structure for Softwood Kraft Cooking by Niclas Andersson; David I. Wilson; Ulf Germgård is a Engineering article available to read on EtoBox.

What is An Improved Kinetic Model Structure for Softwood Kraft Cooking about?

The recent rapid development of cooking strategies for continuous kraft digesters suggests that optimal operation is still elusive. This work exposes, in light of modern experimental findings, flaws in the commonly employed kinetic models for kraft delignification. An improved kinetic model is proposed to better account for the observed phenomena in recent experiments, and is expanded to include expressions for the kinetics of hemicellulose components which are important parameters that influence the final quality and yield of the product pulp. The models were developed using data obtained from the literature and were validated against experimental data obtained from an instrumented laboratory circulation digester and a laboratory autoclave.

Who reads An Improved Kinetic Model Structure for Softwood Kraft Cooking?

Author

Niclas Andersson; David I. Wilson; Ulf Germgård

Publisher

Walter de Gruyter GmbH

Published

2003

Language

EN

Field

Engineering (Physical Sciences)