A Kinetic Study of Softwood Kraft Cooking Carbohydrate Dissolutions as a Function of the Cooking Conditions, 2006 Engineering, Pulping, & Environmental Conference

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A soft wood kraft pulp has three major carbohydrate components viz. cellulose, O-acetylg-alactoglucomannan and arabinoglucuronoxylan, and these give rise to different pulp properties. These components are partly degraded and dissolved during kraft cooking, but they react differently to the cooking conditions and this makes it possible to vary the carbohydrate composition in the pulp. A model, based on a large kinetic study, has therefore been developed to make it possible to control the carbohydrate composition in the pulp.