Abstract
The present article describes the method examined in laboratory scale in order to obtain a certain viewpoint on peracetic acid pulping. No experiment seems to have been published for peracid cookings.
A number of test cooking have been carried out on wood meals and shavings of pine and birch. One of these test runs uses the following cooking variables in order to maintain a high pulp yield and middle brightness : peracid concentration (10%), liquor ratio (20 : 1), cooking temperature (90°C) and digestion time (70-150 minutes) under ordinary pressure. Experiences in the use of the above cooking variables demonstrated very clearly that, from both industrial and research point of view, the usefullness of the peracid pulping should be emphasized. In this connection a few characteristics of peracid solution on storage conditions are involved.
