Evaluation of kraft cooking behaviour for different hardwood species

• Autor(a) principal: Margarido, M.
• Data de Publicação: 2010
• Outros Autores: Anjos, O., Silva Perez, D., Mortha, G.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.11/1974
• topic: Kraft cooking; Hardwoods; Lignin content; Polysaccharides content; Hexenuronic acids

In this study six wood species (birch, chestnut, oak, beech, poplar and eucalyptus) were analysed separately. Lignin content, Polysaccharides content (cellulose and hemicelluloses), Yield, Hexenuronic acids were evaluated for three cooking temperatures (140ºC, 150ºC and 160ºC) and different cooking times. Common cooking conditions were applied and temperature program included cold impregnation, a plateau at 110°C (2.5 hours) to perform initial delignification separately followed by a second plateau at cooking temperature. The results of PCA show that the almost all parameters (excluding hexenuronic acids) are well correlated between them (total variance: 62%). For Eucalyptus and poplar species the hemicelluloses content aren’t well correlated with the previously parameter, caused by the difference observed for the higher temperatures. In some samples was observed that xylans are partially resistant and their elimination is only partial (30 to 40%) in the early stage of cooking. For the highest cooking time there were observed a significant difference between the three temperatures studied. Chestnut and oak wood species present a different behaviour compared with the other species, caused by their similar anatomical and chemical structure. For the 160º of cooking temperature in the second plateau was the poplar, beech and birch that present a different performance.