Down Flow Cooking Process Optimization - A Case Study At A Southern US Mill

摘要

The kraft cooking process has undergone several configuration changes over the past several years. With the industry trend of changing to down flow cooking configuration, the conditions in the digester are more stable allowing for significant improvements by utilizing advanced process control techniques. A southern US mill has undergone a transformation on their two Kamyr continuous cook digesters with the implementation of BTG's advanced control system. This solution was able to reduce the kappa out of digester variability by more than 50% on both digesters which allowed a kappa shift of 3.9 in K1 and 7.7 on K2, representing an estimated 0.6% and 1.5% yield increment respectively.