Comparative evaluation of different kinetic models for batch cooking: A review
Abstract The purpose of this study was to review some of the existing models for delignification in kraft cooking. Data and results from earlier studies were utilized to evaluate the performance of the models of Gustafson (MG), Purdue (MP), Andersson (MA) and Bogren’s method “continuous distribution of reactivity” (MBcdr) in terms of their ability to give a realistic description for delignification of softwood and hardwood. The MG, MP and MBcdr were tested on lignin data obtained from cooks of Eucalyptus globulus. In this case, MP seemed to perform best, whereas the MBcdr failed in the range of low residual lignins. MA considers the lignin subunits with various reaction speeds, and this feature improves the performance in the case of low residual lignins and helps to reflect sudden changes in cooking conditions, but the difference to the ordinary MP is moderate.