Effect of pulping variables on enthalpy of kraft black liquors: Empirical predictive models

Journal Article · Mon Jul 01 04:00:00 EDT 1996 · Industrial and Engineering Chemistry Research

DOI:https://doi.org/10.1021/ie950711j· OSTI ID:276756

Zaman, A A; Fricke, A L ^[1]

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1. Univ. of Florida, Gainesville, FL (United States). Dept. of Chemical Engineering

The effects of pulping variables on enthalpy of slash pine kraft black liquors from a 2{sup k} + 2k + 1 (k = 4) central composite design pulping experiments that were performed in a large pilot scale digester have been studied. The four cooling variables were effective alkali, sulfidity, cooking temperature, and time at temperature. In all cases, the white liquor was adjusted to a causticizing efficiency of 85% and a reduction of 93% with Na{sub 2}CO{sub 3} and Na{sub 2}SO{sub 4}. The enthalpy of these liquors was determined over wide ranges of temperature and solids concentrations using a Setaram C-80 calorimeter. In this work, previous models for enthalpy-concentration relations were used to perform a systematic study on the effects of pulping conditions on enthalpy and to develop statistically based quantitative models for enthalpy as a function of pulping variables. These results are presented, and their utility is discussed.

• OSTI ID: 276756
• Journal Information: Industrial and Engineering Chemistry Research, Journal Name: Industrial and Engineering Chemistry Research Journal Issue: 7 Vol. 35; ISSN IECRED; ISSN 0888-5885
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
CALORIMETRY
DELIGNIFICATION
ENTHALPY
PAPER INDUSTRY
PARAMETRIC ANALYSIS
PH VALUE
PINES
SLURRIES
SPENT LIQUORS
SULFUR CONTENT
TEMPERATURE DEPENDENCE
TIME DEPENDENCE