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Effect of hot-water extraction on alkaline pulping of bagasse

Paper ID Volume ID Publish Year Pages File Format Full-Text
14398 1216 2010 4 PDF Available
Title
Effect of hot-water extraction on alkaline pulping of bagasse
Abstract

The effect of hot-water extraction on alkaline pulping was investigated. The properties of black liquor and pulp strength of bagasse were analyzed. The extraction was conducted at 160 °C for 30 min where 13.2% of the mass was dissolved in the extraction liquor. Untreated bagasse and extracted bagasse were digested by soda and soda-AQ processes at 17% and 15.5% (with 0.1% AQ) alkali charge (NaOH). Cooking temperatures were 160 °C and 155 °C respectively. The pulp from extracted bagasse had a lower Kappa number and a higher viscosity compared to the pulp from the untreated bagasse. The black liquor from pulping extracted bagasse had a lower solid content, a lower viscosity and a lower silica content, but a higher heating value than that from pulping of untreated bagasse. Hot-water extraction resulted in a significant decrease in bleaching chemical consumption and the formation of chlorinated organics. Pulp strength properties such as the tensile index and the burst index were found to be lower, but the tear index, bulk, opacity and pulp freeness were found to be higher when hot-water extraction was applied.

Keywords
Bagasse; Hot water extraction; Soda pulping; Black liquor; Pulp strength
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Publisher
Database: Elsevier - ScienceDirect
Journal: Biotechnology Advances - Volume 28, Issue 5, September–October 2010, Pages 609–612
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us