Effect of process variables on the performance of electrochemical acidification of Kraft black liquor by electrodialysis with bipolar membrane

2016 ◽  
Vol 304 ◽  
pp. 977-985 ◽  
Author(s):  
Maryam Haddad ◽  
Raynald Labrecque ◽  
Laurent Bazinet ◽  
Oumarou Savadogo ◽  
Jean Paris
Keyword(s):  
Black Liquor ◽  
Process Variables ◽  
Bipolar Membrane ◽  
Kraft Black Liquor

Evaporation of lignin-lean black liquor

TAPPI Journal ◽  
2015 ◽  
Vol 14 (7) ◽  
pp. 441-450
Author(s):  
HENRIK WALLMO, ◽  
ULF ANDERSSON ◽  
MATHIAS GOURDON ◽  
MARTIN WIMBY
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Black Liquor ◽  
Salt Content ◽  
Solubility Limit ◽  
Lignin Removal ◽  
Kraft Black Liquor ◽  
Black Liquors ◽  
The Heat Transfer Coefficient

Many of the pulp mill biorefinery concepts recently presented include removal of lignin from black liquor. In this work, the aim was to study how the change in liquor chemistry affected the evaporation of kraft black liquor when lignin was removed using the LignoBoost process. Lignin was removed from a softwood kraft black liquor and four different black liquors were studied: one reference black liquor (with no lignin extracted); two ligninlean black liquors with a lignin removal rate of 5.5% and 21%, respectively; and one liquor with maximum lignin removal of 60%. Evaporation tests were carried out at the research evaporator in Chalmers University of Technology. Studied parameters were liquor viscosity, boiling point rise, heat transfer coefficient, scaling propensity, changes in liquor chemical composition, and tube incrustation. It was found that the solubility limit for incrustation changed towards lower dry solids for the lignin-lean black liquors due to an increased salt content. The scaling obtained on the tubes was easily cleaned with thin liquor at 105°C. It was also shown that the liquor viscosity decreased exponentially with increased lignin outtake and hence, the heat transfer coefficient increased with increased lignin outtake. Long term tests, operated about 6 percentage dry solids units above the solubility limit for incrustation for all liquors, showed that the heat transfer coefficient increased from 650 W/m2K for the reference liquor to 1500 W/m2K for the liquor with highest lignin separation degree, 60%.

Correlating lignin structural features to phase partitioning behavior in a novel aqueous fractionation of softwood Kraft black liquor

2013 ◽  
Vol 15 (10) ◽  
pp. 2904 ◽  
Author(s):  
Ryan J. Stoklosa ◽  
Julian Velez ◽  
Shantanu Kelkar ◽  
Christopher M. Saffron ◽  
Mark C. Thies ◽  
...  
Keyword(s):  
Black Liquor ◽  
Structural Features ◽  
Phase Partitioning ◽  
Kraft Black Liquor ◽  
Partitioning Behavior

Laccase-initiated cross-linking of lignocellulose fibres using a ultra-filtered lignin isolated from kraft black liquor

2007 ◽  
Vol 77 (4) ◽  
pp. 809-817 ◽  
Author(s):  
G. Elegir ◽  
D. Bussini ◽  
S. Antonsson ◽  
M. E. Lindström ◽  
L. Zoia
Keyword(s):  
Black Liquor ◽  
Cross Linking ◽  
Kraft Black Liquor

Investigation of acid hydrolysis for carbohydrate analysis in kraft black liquor

Holzforschung ◽  
2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Silvia Maitz ◽  
Marlene Kienberger
Keyword(s):  
Acid Hydrolysis ◽  
High Performance ◽  
Degradation Products ◽  
Black Liquor ◽  
Amperometric Detection ◽  
Kraft Process ◽  
Kraft Black Liquor ◽  
Carbohydrate Degradation ◽  
Reliable Detection ◽  
Hydrolysis Of

Abstract Black liquor (BL) from the kraft process is considered a promising feedstock for several biorefinery scenarios. Besides lignin and carboxylic acids, this liquor also contains hemicelluloses and their degradation products. A simple and reliable detection of those is of importance for further processing of the liquor. The present paper presents a thorough investigation of quantitative analysis of carbohydrates, by performing acid hydrolysis experiments with a concentrated BL sample of 44% total dry solids. The hydrolysates were then analysed for the four monosaccharides arabinose, xylose, galactose and glucose, by high performance ion chromatography (HPIC) with pulsed amperometric detection. The amount of sulphuric acid needed for complete hydrolysis of the carbohydrates was determined in the range of 3.5–5 mol kg−1 of BL. A lower acid concentration led to insufficient liberation of galactose and glucose, while higher acid concentrations led to degradation of arabinose and xylose. The carbohydrate degradation was also investigated over time for different dilutions and hydrolysis temperatures. These experiments confirmed that the hexoses require considerably harsher conditions for complete liberation compared to xylose and arabinose. The use of internal recovery standards (RSs) was tested; the highest recoveries were obtained by direct spiking of the samples with the RS prior to hydrolysis.

scholarly journals Study on the Dynamic Viscoelasticity of Bamboo Kraft Black Liquor

BioResources ◽  
2016 ◽  
Vol 11 (1) ◽  
Author(s):  
Yongjian Xu ◽  
Weipeng Zhang ◽  
Hao Sun ◽  
Xiaopeng Yue ◽  
Dingjun Zhang
Keyword(s):  
Black Liquor ◽  
Dynamic Viscoelasticity ◽  
Kraft Black Liquor

Influence of Black Liquor Variability, Combustion, and Gasification Process Variables and Inaccuracies in Thermochemical Data on Equilibrium Modeling Results

2006 ◽  
Vol 20 (1) ◽  
pp. 359-363 ◽  
Author(s):  
Anders Larsson ◽  
Anders Nordin ◽  
Rainer Backman ◽  
Björn Warnqvist ◽  
Gunnar Eriksson
Keyword(s):  
Black Liquor ◽  
Thermochemical Data ◽  
Process Variables ◽  
Equilibrium Modeling ◽  
Gasification Process

scholarly journals Bio-foam from Kraft Black Liquor

2021 ◽  
Vol 23 (3) ◽  
pp. 892-898
Author(s):  
Esra CEYLAN ◽  
Gülyaz AL ◽  
Ayben KILIÇ PEKGÖZLÜ ◽  
Deniz AYDEMİR
Keyword(s):  
Black Liquor ◽  
Kraft Black Liquor
Sign in / Sign up

Export Citation Format

Share Document