Impact of Water Reduction on Kraft Mill Heat Balance, 1998 Engineering Conference Proceedings

This paper reviews the impact on the mill heat requirements of recent trends in lowering bleached kraft mill water consumption. Theoretical steam reductions and the equipment and process changes necessary to achieve them are also briefly discussed. A number of mills were looked at, covering water consumption of 35 to 85 m 3 /t; a range of vintages and configurations; and significantly different electrical power generation capabilities.

Author: Syberg, O., Barynin, J.
Impact of Water Reduction on Kraft Mill Heat Balance, 1998 E
Impact of Water Reduction on Kraft Mill Heat Balance, 1998 Engineering Conference Proceedings
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