Method for controlling the viscosity of Kraft black liquor

摘要

An improved method of chemical recovery from kraft black liquor is disclosed in which the heat generated by controlled oxidation of the liquor is utilized to reduce the viscosity and net heating value of the liquor which allows the firing of a more concentrated liquor in the recovery boiler. Net steam recovery is increased for a given black liquor feed rate. Alternatively, the firing of liquor having a higher solids concentration is possible, which increases the throughput of the recovery boiler. IMAGE