BEHAVIOUR OF CARBOHYDRATE-BASED MATERIAL IN BLACK LIQUOR DURING HEATING
Abstract
One industrial softwood kraft black liquor was heat-treated (at 175 ?C and 190 ?C for 15?60 min) together with laboratory-made soda-AQ (wheat straw and reed canary grass) and kraft (reed canary grass) black liquors (at 190 ?C for 30 min). The feedstock black liquors were characterised with respect to their polysaccharide (mainly xylan) and aliphatic carboxylic acid contents before and after the heat treatments. It was noted that, due to the higher amount of polysaccharides in the nonwood black liquors (8.2-16.6 % of d.s.) compared to that in the softwood black liquor (1.4 % of d.s.), the heat treatment in the former case resulted in a 5-30 % increase in the amount of aliphatic acids formed by various alkali-catalysed degradation reactions of the liquor polysaccharides. In addition, in each case detailed gas chromatographic studies revealed that as a general trend the content of higher-molecular-mass acids decreased on heating with the subsequent increase in the content of lower-molecular-mass acids.
Dates
- Submission Date2004-05-17
- Revision Date2004-08-27
- Acceptance Date2004-09-16
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Volume
8,
Issue
2,
Pages81 -92