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Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming 650500, China


State Kay Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China


Department of Biochemistry and Great Lakes Bioenergy Research Center, University of Wisconsin-Madison, Madison, WI 53726, USA


Authors to whom correspondence should be addressed.

Academic Editor: Farid Chemat

Abstract Wood shortages, environmental pollution and high energy consumption remain major obstacles hindering the development of today’s pulp and paper industry. Energy-saving and environmental friendly pulping processes are still needed, especially for non-woody materials. In this study, soda-oxygen pulping of bagasse was investigated and a successful soda-oxygen pulping process for bagasse at 100 °C was established. The pulping parameters of choice were under active alkali charge of 23%, maximum cooking temperature 100 °C, time hold at maximum temperature 180 min, initial pressure of oxygen 0.6 MPa, MgSO4 charge 0.5%, and de-pithed bagasse consistency 12%. Properties of the resultant pulp were screened yield 60.9%, Kappa number 14, viscosity 766 dm3-kg, and brightness 63.7% ISO. Similar pulps were also obtained at 110 °C or 105 °C with a cooking time of 90 min. Compared with pulps obtained at higher temperatures 115–125 °C, this pulp had higher screened yield, brightness, and acceptable viscosity, while the delignification degree was moderate. These results indicated that soda-oxygen pulping at 100 °C, the lowest cooking temperature reported so far for soda-oxygen pulping, is a suitable process for making chemical pulp from bagasse. Pulping at lower temperature and using oxygen make it an environmental friendly and energy-saving pulping process. View Full-Text

Keywords: bagasse; brightness; Kappa number; low temperature; soda-oxygen pulping; environmentally friendly; energy-saving bagasse; brightness; Kappa number; low temperature; soda-oxygen pulping; environmentally friendly; energy-saving

Autor: Fengxia Yue 1,2,3, Ke-Li Chen 1,* and Fachuang Lu 2,3,*

Fuente: http://mdpi.com/


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