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Sulfite cooking of viscose cellulose. V. Effect of pressure

I. Sl√°vik

Slovak Academy of Sciences, Bratislava

 

Abstract: cf. C.A. 50, 8203b. The effect of 4.5, 6, or 9 atm. of pos. pressure after degassing in sulfite cooking was studied. The speed of cooking was detd. by measuring the color of a 1-cm. layer of cooking liquor at the end of the digestion by means of a 'Luxmeter.' The speed of cooking is the result of temp., pressure, and concn. of SO2 in the cooking liquor. At high temp. and low pressure, the amt. of the dissolved SO2 is low and the digestion period increases, whereas at high pressure and low temp. it is shorter. Towards the end of the digestion, the speed is less dependent on the pressure which can be decreased and more SO2 can be regenerated. The viscosity of the pulp changes even in the final stage of degassing and changes more with higher acidity. From the color change of the liquor during gas relief, the final viscosity can be judged.

Full paper in Portable Document Format: 118a499.pdf (in Slovak)

 

Chemical Papers 11 (8) 499–507 (1957)

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