Further Insight into Carbohydrate Degradation and Dissolution Behavior during Kraft Cooking under Elevated Alkalinity without and in the Presence of Anthraquinone

M. Paananen, Tiina Liitiä, Herbert Sixta

Research output: Contribution to journalArticleScientificpeer-review

14 Citations (Scopus)

Abstract

The polysaccharide degradation and dissolution behavior during high liquor-to-wood ratio (200:1) kraft cooking of Scots pine wood meal was studied at high (1.55 M) and moderate (0.50 M) hydroxide ion concentrations at a constant sulfidity of 33%. Both alkalinity levels were studied in and without the presence of anthraquinone (AQ) (0.05, 0.15, and 0.25 g AQ/L). High alkalinity experiments without AQ at 130–160 °C clearly confirmed significant galactoglucomannan stabilization (in respect to lignin content) throughout initial and bulk delignification phases. Additionally, at high alkali compared to moderate alkali concentration, lower amounts of low molecular weight carboxylic acids originating from the degradation of carbohydrates were detected in spent black liquor. The presence of AQ provided significant hemicellulose stabilization against endwise degradation reactions, being more pronounced at moderate 0.50 M concentration than at 1.55 M hydroxyl ion concentration. In all cases, higher alkalinity promoted carbohydrate removal via dissolution, and the addition of AQ reduced the degradation of the dissolved carbohydrate fraction, thus further increasing the amount of dissolved polysaccharides found in black liquor.
Original languageEnglish
Pages (from-to)12777-12784
Number of pages7
JournalIndustrial & Engineering Chemistry Research
Volume52
Issue number36
DOIs
Publication statusPublished - 2013
MoE publication typeA1 Journal article-refereed

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Anthraquinones
Cooking
Carbohydrates
Alkalinity
Dissolution
Degradation
Polysaccharides
Alkalies
Wood
Stabilization
Delignification
Ions
Lignin
Carboxylic acids
Carboxylic Acids
Molecular weight
Experiments

Cite this

@article{2a3ed167406641389b4cdc24b36411ca,
title = "Further Insight into Carbohydrate Degradation and Dissolution Behavior during Kraft Cooking under Elevated Alkalinity without and in the Presence of Anthraquinone",
abstract = "The polysaccharide degradation and dissolution behavior during high liquor-to-wood ratio (200:1) kraft cooking of Scots pine wood meal was studied at high (1.55 M) and moderate (0.50 M) hydroxide ion concentrations at a constant sulfidity of 33{\%}. Both alkalinity levels were studied in and without the presence of anthraquinone (AQ) (0.05, 0.15, and 0.25 g AQ/L). High alkalinity experiments without AQ at 130–160 °C clearly confirmed significant galactoglucomannan stabilization (in respect to lignin content) throughout initial and bulk delignification phases. Additionally, at high alkali compared to moderate alkali concentration, lower amounts of low molecular weight carboxylic acids originating from the degradation of carbohydrates were detected in spent black liquor. The presence of AQ provided significant hemicellulose stabilization against endwise degradation reactions, being more pronounced at moderate 0.50 M concentration than at 1.55 M hydroxyl ion concentration. In all cases, higher alkalinity promoted carbohydrate removal via dissolution, and the addition of AQ reduced the degradation of the dissolved carbohydrate fraction, thus further increasing the amount of dissolved polysaccharides found in black liquor.",
author = "M. Paananen and Tiina Liiti{\"a} and Herbert Sixta",
year = "2013",
doi = "10.1021/ie4018012",
language = "English",
volume = "52",
pages = "12777--12784",
journal = "Industrial & Engineering Chemistry Research",
issn = "0888-5885",
publisher = "American Chemical Society ACS",
number = "36",

}

Further Insight into Carbohydrate Degradation and Dissolution Behavior during Kraft Cooking under Elevated Alkalinity without and in the Presence of Anthraquinone. / Paananen, M.; Liitiä, Tiina; Sixta, Herbert.

In: Industrial & Engineering Chemistry Research, Vol. 52, No. 36, 2013, p. 12777-12784.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

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PY - 2013

Y1 - 2013

N2 - The polysaccharide degradation and dissolution behavior during high liquor-to-wood ratio (200:1) kraft cooking of Scots pine wood meal was studied at high (1.55 M) and moderate (0.50 M) hydroxide ion concentrations at a constant sulfidity of 33%. Both alkalinity levels were studied in and without the presence of anthraquinone (AQ) (0.05, 0.15, and 0.25 g AQ/L). High alkalinity experiments without AQ at 130–160 °C clearly confirmed significant galactoglucomannan stabilization (in respect to lignin content) throughout initial and bulk delignification phases. Additionally, at high alkali compared to moderate alkali concentration, lower amounts of low molecular weight carboxylic acids originating from the degradation of carbohydrates were detected in spent black liquor. The presence of AQ provided significant hemicellulose stabilization against endwise degradation reactions, being more pronounced at moderate 0.50 M concentration than at 1.55 M hydroxyl ion concentration. In all cases, higher alkalinity promoted carbohydrate removal via dissolution, and the addition of AQ reduced the degradation of the dissolved carbohydrate fraction, thus further increasing the amount of dissolved polysaccharides found in black liquor.

AB - The polysaccharide degradation and dissolution behavior during high liquor-to-wood ratio (200:1) kraft cooking of Scots pine wood meal was studied at high (1.55 M) and moderate (0.50 M) hydroxide ion concentrations at a constant sulfidity of 33%. Both alkalinity levels were studied in and without the presence of anthraquinone (AQ) (0.05, 0.15, and 0.25 g AQ/L). High alkalinity experiments without AQ at 130–160 °C clearly confirmed significant galactoglucomannan stabilization (in respect to lignin content) throughout initial and bulk delignification phases. Additionally, at high alkali compared to moderate alkali concentration, lower amounts of low molecular weight carboxylic acids originating from the degradation of carbohydrates were detected in spent black liquor. The presence of AQ provided significant hemicellulose stabilization against endwise degradation reactions, being more pronounced at moderate 0.50 M concentration than at 1.55 M hydroxyl ion concentration. In all cases, higher alkalinity promoted carbohydrate removal via dissolution, and the addition of AQ reduced the degradation of the dissolved carbohydrate fraction, thus further increasing the amount of dissolved polysaccharides found in black liquor.

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