skip to main content
Language:
Search Limited to: Search Limited to: Resource type Show Results with: Show Results with: Search type Index

Relationship between the Change in E/T Ratio and the Cooking Performance of Eucalyptus and Acacia Woods during Kraft Pulping Process

Molecules (Basel, Switzerland), 2023-06, Vol.28 (12), p.4637 [Peer Reviewed Journal]

COPYRIGHT 2023 MDPI AG ;2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2023 by the authors. 2023 ;ISSN: 1420-3049 ;EISSN: 1420-3049 ;DOI: 10.3390/molecules28124637 ;PMID: 37375192

Full text available

Citations Cited by
  • Title:
    Relationship between the Change in E/T Ratio and the Cooking Performance of Eucalyptus and Acacia Woods during Kraft Pulping Process
  • Author: Yu, Jiangdong ; Xu, Xuewen ; Miao, Chen ; Li, Penghui ; Tong, Guolin
  • Subjects: Analysis ; Ball milling ; Configuration management ; Cooking ; Eucalyptus ; Hardwoods ; Kraft pulp ; kraft pulping ; Lignin ; Oxidation ; Ozonation ; Polycondensation reactions ; Pulp industry ; Pulping ; Raw materials ; spatial structure ; Spectrum analysis ; Ultraviolet spectra
  • Is Part Of: Molecules (Basel, Switzerland), 2023-06, Vol.28 (12), p.4637
  • Description: Lignin structure is an important factor affecting the cooking part of the pulping process. In this study, the effect of lignin side chain spatial configuration on cooking performance was analyzed, and the structural characteristics of eucalyptus and acacia during cooking were compared and studied by combining ozonation, GC-MS, NBO, and 2D NMR ( H- C HSQC). In addition, the changes in the lignin content of four different raw materials during the cooking process were studied via ball milling and UV spectrum analysis. The results showed that the content of lignin in the raw material decreased continuously during the cooking process. Only in the late cooking stage, when the lignin removal reached its limit, did the lignin content tend to be stable due to the polycondensation reaction of lignin. At the same time, the E/T ratio and S/G ratio of the reaction residual lignin also followed a similar rule. At the beginning of cooking, the values of E/T and S/G decreased rapidly and then gradually rose when they reached a low point. The different initial E/T and S/G values of different raw materials lead to the disunity of cooking efficiency and the different transformation rules of different raw materials in the cooking process. Therefore, the pulping efficiency of different raw materials can be improved using different technological means.
  • Publisher: Switzerland: MDPI AG
  • Language: English
  • Identifier: ISSN: 1420-3049
    EISSN: 1420-3049
    DOI: 10.3390/molecules28124637
    PMID: 37375192
  • Source: GFMER Free Medical Journals
    PubMed Central
    Alma/SFX Local Collection
    ProQuest Central
    DOAJ Directory of Open Access Journals
Back to results list
INSPIRE LIBRARY - TON DUC THANG UNIVERSITY (84-028) 37 755 057 Feedback
19 Nguyen Huu Tho St. Dist.7, HCM thuvien@tdtu.edu.vn

Copyright © 2017 INSPIRE LIBRARY - TON DUC THANG UNIVERSITY

Searching Remote Databases, Please Wait