A kinetic study of softwood kraft cooking-carbohydrate dissolution as a function of the cooking conditions

摘要

A softwood kraft pulp has three major carbohydrate components viz. cellulose, O-acetyl-galactoglucomannan and arabino-glucuronoxylan, and these give rise to different pulp properties. These components are partly degraded and dissolved during kraft cooking, but they react differently to the cooking conditions and this makes it possible to vary the carbohydrate composition in the final pulp. A model, based on a large kinetic study, has therefore been developed to make it possible to control the carbohydrate composition in the pulp leaving the digester.