IMPROVED MODIFIED KRAFT COOKING .6. ON THE CHEMICALS AND WATER BALANCES FOR THE MODIFIED VAPOR-PHASE COOK

The chemicals and water balances for a special modified kraft cooking process were calculated. In addition, the effect on cooking selectivit y of recycling the drained liquor after the impregnation in our labora tory cooking system was studied, and the application of the process on an industrial scale was elucidated. The process under discussion cons ists of impregnating wood chips with white liquor followed by cooking the impregnated chips in the vapor-phase in the first stage, and then in a liquid-phase stage by adding new white liquor.