T. H. M. Vu, R. Aln, H. Pakkanen
Delignification of Bamboo (Bambusa procera acher) Part 2. Characterisation of Kraft Black Liquors from Different Cooking Conditions
Summary
Bamboo (Bambusa procera acher) was delignified in a laboratory-scale digester by conventional
kraft pulping under varying conditions. Pulps with kappa numbers in the range 12.9–56.3 and viscosities
in the range 871–1319 ml g?1 were obtained. The chemical composition of the corresponding
black liquors was analysed with respect to their main organic and inorganic constituents. The
results indicated that the dry solids of the black liquor contained 40–44% lignin, 20–24% aliphatic
carboxylic acids, 4–7% polysaccharides and the residual matter (about 30%) consisted mainly
of inorganic constituents. Of the monosaccharide moieties detected in the polysaccharides, xylose
was predominant, suggesting that xylan was a major hemicellulose constituent in the black liquor.
The effect of effective alkali, sulphidity and H-factor of the cook on the formation of the individual
constituents in the black liquor is also discussed.
Holzforschung, Walter de Gruyter
Print ISSN: 0018-3830
Volume: 57, 10/2003
Pages: 619 - 626
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