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Two-stage kraft cooking

  • US 5,522,958 A
  • Filed: 07/18/1994
  • Issued: 06/04/1996
  • Est. Priority Date: 07/18/1994
  • Status: Expired due to Term
First Claim
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1. A process for kraft digestion of wood chips to form a cellulosic pulp in first and second cooking stages comprising:

  • (a) providing a kraft cooking liquor having a predetermined effective alkali (EA) concentration and a predetermined sulfidity,(b) cooking wood chips in the first stage, in a cooking zone, with a first-stage cooking liquor comprising a first portion of said kraft cooking liquor of step (a) in admixture with a spent kraft cooking liquor from the second stage, such that said first stage cooking liquor has an EA concentration less than said predetermined EA concentration in step (a), and a sulfidity higher than said predetermined sulfidity in step (a), to initiate pulp formation, for a time corresponding to an H-factor of 300 to 700 with formation of by-product liquor, at completion of said first stage, said first portion comprising 40% to 60% of said kraft cooking liquor in step (a),(c) at completion of said first stage, displacing the by-product liquor from the cooking zone with a second-stage cooking liquor comprising a second, remaining portion of said liquor of step (a), in admixture with an aqueous diluent, such that said second stage cooking liquor has an EA concentration higher than the EA concentration of a partially spent liquor derived by employing the whole of the liquor of step (a) as the first stage cooking liquor in step (b), and a lignin concentration lower than the lignin concentration of said partially spent liquor,(d) cooking the wood chips from the first stage in the second stage, in said cooking zone, with said second-stage cooking liquor, to complete the pulp formation with production of spent liquor, and(e) recycling the spent liquor from step (d) to provide said spent kraft cooking liquor in step (b);

    wherein the cooking in step (b) is at a temperature of 160°

    to 180°

    C. and cooking steps (b) and (d) have a total cooking time corresponding to an H-factor of 1200 to 1800.

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