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Evaluation of kraft cooking behaviour for six different softwoods species
Margarido, M.; Anjos, O.; Silva Perez, P.; Mortha, G.The main goal of this paper is to observe de differences of behaviour between six softwoods species during the kraft cooking sequence, knowing that morphological, physicochemical and hygroscopic characters are different. Six wood species (Scots pine, maritime pine, Aleppo pine, black pine, Douglas fir and Spruce) were analysed separately. Different parameters were evaluated (Lignin content, Polysaccharides cont...
Evaluation of kraft cooking behaviour for different hardwood species
Margarido, M.; Anjos, O.; Silva Perez, D.; Mortha, G.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...
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