Study of Cooking Kinetics in Kraft Pulping

Abstract

It is well known that the important parameters for the kraft cooking reaction are reaction time, temperature, alkali concentration and chip thickness.
In this paper, it is calculated on the basis of 3ⁿ typed orthogonal arrays that these five variables significantly affect cooking reaction for two wood species, beech (Fagus crenata) and red pine (Pinus densiflora). The interactions among these variables can be neglected in the range of these experiments. Further, this report concerns the derivation of cooking reaction-rate equations verified by long-duration cooking experiments.
From other cooking data for various chip thicknesses, reaction rate for each chip thickness is calculated to indicate the effect of reagent diffusion into wood chips.