A Contribution to the Modeling of Kraft Pulping

Canadian Journal of Chemical Engineering

Volumn 75, Issue 1, 1997, Pages 8-15

  Agarwal, Niraj ^a   Gustafson, Rick ^b  

^a CLARIANT CORPORATION   (United States)

^b UNIVERSITY OF WASHINGTON   (United States)

Author keywords

Diffusion; Pulp uniformity; Pulp viscosity; Pulping model; Simulation

Indexed keywords

DIFFUSION IN SOLIDS; MATHEMATICAL MODELS; PH; THREE DIMENSIONAL; VISCOSITY;

KAPPA NUMBER; PULP UNIFORMITY; PULP VISCOSITY; PULPING MODEL; RESIDUAL ALKALINITY; THREE DIMENSIONAL DIFFUSION;

KRAFT PROCESS;

EID: 0031074721     PISSN: 00084034     EISSN: None     Source Type: Journal    
DOI: 10.1002/cjce.5450750104     Document Type: Article

References (10)

1. Agarwal, N., "Modeling of Continuous Pulping", Ph.D. dissertation, University of Washington, Seattle WA, 1993.
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3. Akhtaruzamman, A. M. F. and N. E. Virkola, "Influence of Chip Dimensions in Kraft Pulping, Part VI", Paperi ja Puu 62, 70-79, (1980).
4. Becker, E., "Effects of Chip Thickness and Kraft Cooking Conditions on Kraft Pulp Properties", in "Proc. TAPPI Pulping Conf.", Book 2, Boston, MA, USA, Tappi, Atlanta GA, (1992), Nov. 1-15, 561-565 (1989).
5. Fleming, B. L. and G. J. Kubes, "The Viscosities of Unbleached Alkaline Pulps. IV. The Effect of Alkali", J. Wood Chem. Technol. 5, 217-227 (1985).
6. Fleming, B. L., G. J. Kubes, J. M. MacLeod and H. I. Bolker, "Viscosities of Unbleached Alkaline Pulps. II. The G-Factor", J. Wood Chem. and Technol. 3, 313-333 (1983).
7. Gullichsen, J., H. Kolehmainen and H. Sundqvist, "On the Nonuniformity of the Kraft Cook", Paperi ja Puu, 74, 486-490 (1992).
8. Gustafson, R. R., C. A. Sleicher, W. T. McKean, B. A. Finlayson, "Theoretical Model of the Kraft Pulping Process", Ind. Eng. Chem. Process Des. Dev. 22, 87-96 (1983).
9. Matthews, C. H., "Carbohydrate Losses at High Temperature in Kraft Pulping", Svensk Papperstidning, 77, 629-635 (1974).
10. Neretnieks, I., "Analysis of Some Washing Experiments of Cooked Chips", Svensk Paperstidning, 72, 819-825 (1972).