Evaluation of kraft cooking behaviour for six different softwoods species

conferenceObject

Margarido, M.
Anjos, O.
Silva Perez, P.
Mortha, G.

MARGARIDO, M. [et al.] (2010) - Evaluation of kraft cooking behaviour for six different softwoods species. In ABTCP-TAPPI- Congresso e Exposição Internacional de Celulose e Papel, 43, São Paulo, 4-6 outubro.

Evaluation of kraft cooking behaviour for six different softwoods species

Kraft cooking
Softwoods
Lignin content
Polysaccharides content
Hexenuronic acids

2013-07-03T15:37:15Z
2013-07-03T15:37:15Z
2010

The main goal of this paper is to observe de differences of behaviour between six softwoods species during the kraft cooking sequence, knowing that morphological, physicochemical and hygroscopic characters are different. Six wood species (Scots pine, maritime pine, Aleppo pine, black pine, Douglas fir and Spruce) were analysed separately. Different parameters were evaluated (Lignin content, Polysaccharides content (cellulose and hemicelluloses), Yield, Hexenuronic acids) and for each wood species three temperatures (150ºC, 160ºC and 170ºC) and different cooking times, allowing to study the behaviour of the wood species. Common cooking conditions were applied and temperature program included cold impregnation, a plateau at 110°C during 2.5 hours to perform initial delignification separately followed by a second plateau at cooking temperature. Non-uniform cooking behaviour was observed; chestnut and oak trees consumed much more caustic soda and had a lower yield in the initial phase of the cook. It was possible conclude that in a genera way, the behaviour of the six softwoods is highly homogeneous, for the three temperatures studied. Data analysis was made with Principal component analysis (PCA) and ANOVA. The results of PCA show that all parameters: Yield (Y), Klason lignin (L), cellulose content (C), and effective residual alkali (EA) are well correlated. The cellulose content was negatively correlated with the other factors. The hexenuronic acids (HA) and hemicelluloses content was well correlated witch other. The coking time in the 2nd plateau influence all factors. Moreover, the three different temperatures are very similar they present statically differences with Tukey’s test (P<0.05). For the highest cooking time all parameter present lower values. The time on the 2nd plateau do not influence the yield and the delignification.

openAccess

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