Effect of Raw Materials and Process Variables on Close Control of the Kraft Pulping Process.

摘要

The effect is discussed of the raw material variables--wood species,chemical composition,moisture content,chip geometry (particularly chip thickness),decayed wood content--and the process variables--maximum cooking temperature,time-at-maximum cooking temperature,chemical-to-wood and liquor-to-wood ratios--on the ability to achieve close control of the kraft pulping process. (Author)