Thermogravimetric behavior of black liquors and their organic constituents

Raimo Alen, Sari Rytkönen, Paterson McKeough

Research output: Contribution to journalArticleScientificpeer-review

38 Citations (Scopus)

Abstract

The slow thermal degradation of various black liquors and their organic components (lignin, aliphatic carboxylic acids, extractives and polysaccharides) was investigated by thermogravimetry in the temperature range 25–700 °C under an inert nitrogen atmosphere and at a heating rate of 20 °C/min.
Oven-dried samples of pine and birch black liquors from kraft and soda-anthraquinone pulping were tested. Similar tests with black liquor components were carried out both in the absence and in the presence of alkali. In all cases, the mass loss occurred primarily in the temperature range 250–500 °C.
The thermograms of the various black liquors were very similar even though there were significant differences in the thermograms of the individual black liquor components.
The possible roles of the individual components in the thermal degradation of black liquor are discussed.
During the thermogravimetric runs, the formation of the most prominent gaseous products, carbon dioxide and carbon monoxide, was monitored by Fourier transforminfrared analysis.
Original languageEnglish
Pages (from-to)1-13
JournalJournal of Analytical and Applied Pyrolysis
Volume31
DOIs
Publication statusPublished - 1995
MoE publication typeA1 Journal article-refereed

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Pyrolysis
Anthraquinones
Fourier analysis
Lignin
Alkalies
Ovens
Carbon Monoxide
Polysaccharides
Carboxylic Acids
Heating rate
Carboxylic acids
Carbon Dioxide
Carbon monoxide
Thermogravimetric analysis
Carbon dioxide
Nitrogen
Temperature

Cite this

Alen, Raimo ; Rytkönen, Sari ; McKeough, Paterson. / Thermogravimetric behavior of black liquors and their organic constituents. In: Journal of Analytical and Applied Pyrolysis. 1995 ; Vol. 31. pp. 1-13.
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author = "Raimo Alen and Sari Rytk{\"o}nen and Paterson McKeough",
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Thermogravimetric behavior of black liquors and their organic constituents. / Alen, Raimo; Rytkönen, Sari; McKeough, Paterson.

In: Journal of Analytical and Applied Pyrolysis, Vol. 31, 1995, p. 1-13.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Thermogravimetric behavior of black liquors and their organic constituents

AU - Alen, Raimo

AU - Rytkönen, Sari

AU - McKeough, Paterson

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PY - 1995

Y1 - 1995

N2 - The slow thermal degradation of various black liquors and their organic components (lignin, aliphatic carboxylic acids, extractives and polysaccharides) was investigated by thermogravimetry in the temperature range 25–700 °C under an inert nitrogen atmosphere and at a heating rate of 20 °C/min. Oven-dried samples of pine and birch black liquors from kraft and soda-anthraquinone pulping were tested. Similar tests with black liquor components were carried out both in the absence and in the presence of alkali. In all cases, the mass loss occurred primarily in the temperature range 250–500 °C. The thermograms of the various black liquors were very similar even though there were significant differences in the thermograms of the individual black liquor components. The possible roles of the individual components in the thermal degradation of black liquor are discussed. During the thermogravimetric runs, the formation of the most prominent gaseous products, carbon dioxide and carbon monoxide, was monitored by Fourier transforminfrared analysis.

AB - The slow thermal degradation of various black liquors and their organic components (lignin, aliphatic carboxylic acids, extractives and polysaccharides) was investigated by thermogravimetry in the temperature range 25–700 °C under an inert nitrogen atmosphere and at a heating rate of 20 °C/min. Oven-dried samples of pine and birch black liquors from kraft and soda-anthraquinone pulping were tested. Similar tests with black liquor components were carried out both in the absence and in the presence of alkali. In all cases, the mass loss occurred primarily in the temperature range 250–500 °C. The thermograms of the various black liquors were very similar even though there were significant differences in the thermograms of the individual black liquor components. The possible roles of the individual components in the thermal degradation of black liquor are discussed. During the thermogravimetric runs, the formation of the most prominent gaseous products, carbon dioxide and carbon monoxide, was monitored by Fourier transforminfrared analysis.

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