METHOD FOR DETERMINING THE END POINT OF CELLULAR COOKING AND ARRANGEMENT FOR CONTROLLING COOKING TIME IN CELLULAR COOKING IN A REACTOR

摘要

The aim of the invention is to determine the point in time during pulp cooking at which the viscosity and/or kappa number of the pulp produced have predetermined values. Since these values can be determined only after the cooking process, appropriate models must be used. To that end, use is made of a neural network whose initial value is the desired viscosity and/or kappa number from which the requisite cooking time can be determined and whose initial values are measurement values of the cooking process. According to the invention, the neural network is adapted during the course of a continuous cooking reaction on the basis of a dynamic model of the changing measurement values. Suitable measurement values during pulp cooking are in particular the SO2 content of the cooking acid and the colour value and electrical conductivity or pH value. In the associated arrangement, the model (10) used is a combination of analytical models (101 to 103, 201 to 204) of the process variables with the neuronal network (100, 200).