Caracterização de compostos reduzidos de enxofre gerados na produção de celulose kraft e pré-hidró lise kraft
An environmental concern in the kraft pulping is the odor caused by the reduced sulphur compounds.There are many simple equipments to detect on-line the total reduced sulphur (TRS), like the coulometric titrator. This study had as aim to measure the components of the total reduced sulphur compoun...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Portuguese |
| Published: |
Universidade Federal de Santa Maria
2002-01-01
|
| Series: | Ciência Florestal |
| Online Access: | http://www.redalyc.org/articulo.oa?id=53412106 |
| Summary: | An environmental concern in the kraft pulping is the odor caused by the reduced sulphur
compounds.There are many simple equipments to detect on-line the total reduced sulphur (TRS), like the
coulometric titrator. This study had as aim to measure the components of the total reduced sulphur
compounds generated in kraft and pre-hydrolysis kraft laboratory cooking. Two types of hardwood chips
were used in the cookings: one with 25% of lignin (on dry wood), the other with 20% lignin. The wood
containing less lignin generated less total reduced sulphur compounds. Considering the gases formed i n the
two types of cooking processes, no significant differences could be detected in terms of generated amounts
of reduced sulphur compounds. However, the lignin content of the woods under evaluation had important
role in generating TRS. The pre-hydrolysis kraft process was proved to be more sensitive to the higher lignin
content in the wood. It is recomended to work with low lignin content wood when cooking by this process.
Dimethyl sulphide and methyl mercaptan were the dominant TRS compounds in the reli ef gases from the
digester. |
|---|---|
| ISSN: | 0103-9954 1980-5098 |