KRAFT COOKING WITH SPLIT SULFIDITY - A WAYTO BREAK THE YIELD BARRIER?, 2002 Kraft Pulp Yield Anthology

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In recent years, a number of liquor making processes aimed at improving both conventional and modified kraft cooking, have been proposed. These innovations seek to produce two (or more) white liquors of chemical concentrations optimized for the different phases of the cook. The processes would enable the digester operator to feed the chips a hydrosulfide-rich liquor early in the cook, followed by a hydrosufide-lean (or an alkali-rich liquor, or liquors), later in the cook.