Aa. Zaman et Al. Fricke, EFFECT OF PULPING VARIABLES ON ENTHALPY OF KRAFT BLACK LIQUORS - EMPIRICAL PREDICTIVE MODELS, Industrial & engineering chemistry research, 35(7), 1996, pp. 2438-2443
The effects of pulping variables on enthalpy of slash pine kraft-black
liquors from a 2(k) + 2k + 1 (k = 4) central composite design pulping
experiments that were performed in a large pilot scale digester have
been studied. The four cooking variables were effective alkali, sulfid
ity, cooking temperature, and time at temperature. In all cases, the w
hite liquor was adjusted to a causticizing efficiency of 85% and a red
uction of 93% with Na2CO3 and Na2SO4. The enthalpy of these liquors wa
s determined over wide ranges of temperature and solids concentrations
using a Setaram C-80 calorimeter. In this work, our previous models f
or enthalpy-concentration relations were used to perform a systematic
study on the effects of pulping conditions on enthalpy and to develop
statistically based quantitative models for enthalpy as a function of
pulping variables. These results are presented, and their utility is d
iscussed.