Abstract
The influence of impregnation conditions on the phenomena
involved in the impregnation of Eucalyptus grandis chips
was studied with the aid of a new impregnation method.
When pre-steaming was used, 30 minutes of penetration
time was sufficient to achieve the final degree of
penetration (over 95%) with white and black liquor. An
impregnation time of 15 minutes was found to be
sufficient to transfer the required amount of alkali into
the wood for kraft cooking, provided that a
high-concentrate white liquor was used. Only part of the
alkali required was transferred into chips during 60
minutes of impregnation using black liquor with an
effective alkali concentration of 20g NaOH/L. In
addition, almost all of the alkali was consumed as it
entered into the wood. This risks running out of alkali
if the temperature is raised quickly to cooking
temperature.
| Original language | English |
|---|---|
| Pages (from-to) | 313-321 |
| Number of pages | 8 |
| Journal | Appita Journal |
| Volume | 66 |
| Issue number | 4 |
| Publication status | Published - 2013 |
| MoE publication type | A1 Journal article-refereed |
Keywords
- alkali consumption
- alkali uptake
- eucalypt chips
- impregnation
- penetration