Jump to ContentJump to Main Navigation
Show Summary Details
More options …
Wood Research and Technology

Holzforschung

Cellulose – Hemicelluloses – Lignin – Wood Extractives

Editor-in-Chief: Faix, Oskar

Editorial Board: Daniel, Geoffrey / Militz, Holger / Rosenau, Thomas / Salmen, Lennart / Sixta, Herbert / Vuorinen, Tapani / Argyropoulos, Dimitris S. / Balakshin, Yu / Barnett, J. R. / Burgert, Ingo / Rio, Jose C. / Evans, Robert / Evtuguin, Dmitry V. / Frazier, Charles E. / Fukushima, Kazuhiko / Gindl-Altmutter, Wolfgang / Glasser, W. G. / Holmbom, Bjarne / Isogai, Akira / Kadla, John F. / Koch, Gerald / Lachenal, Dominique / Laine, Christiane / Mansfield, Shawn D. / Morrell, J.J. / Niemz, Peter / Potthast, Antje / Ragauskas, Arthur J. / Ralph, John / Rice, Robert W. / Salin, Jarl-Gunnar / Schmitt, Uwe / Schultz, Tor P. / Sipilä, Jussi / Takano, Toshiyuki / Tamminen, Tarja / Theliander, Hans / Welling, Johannes / Willför, Stefan / Yoshihara, Hiroshi

12 Issues per year


IMPACT FACTOR 2017: 2.079

CiteScore 2017: 1.94

SCImago Journal Rank (SJR) 2017: 0.709
Source Normalized Impact per Paper (SNIP) 2017: 0.979

Online
ISSN
1437-434X
See all formats and pricing
More options …
Volume 66, Issue 7

Issues

Comparative evaluation of different kinetic models for batch cooking: A review

Kaarlo Nieminen
  • Corresponding author
  • Department of Forest Products Technology, Aalto University School of Science and Technology, Espoo, Finland
  • Email
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Herbert Sixta
  • Department of Forest Products Technology, Aalto University School of Science and Technology, Espoo, Finland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2012-10-09 | DOI: https://doi.org/10.1515/hf-2011-0122

Abstract

The purpose of this study was to review some of the existing models for delignification in kraft cooking. Data and results from earlier studies were utilized to evaluate the performance of the models of Gustafson (MG), Purdue (MP), Andersson (MA) and Bogren’s method “continuous distribution of reactivity” (MBcdr) in terms of their ability to give a realistic description for delignification of softwood and hardwood. The MG, MP and MBcdr were tested on lignin data obtained from cooks of Eucalyptus globulus. In this case, MP seemed to perform best, whereas the MBcdr failed in the range of low residual lignins. MA considers the lignin subunits with various reaction speeds, and this feature improves the performance in the case of low residual lignins and helps to reflect sudden changes in cooking conditions, but the difference to the ordinary MP is moderate.

Keywords: Andersson model; delignification; Gustafson model; kinetic model; kraft cooking; lignin subcomponents with various reactivity; model of continuous distribution of reactivity; Purdue model

About the article

Corresponding author. Department of Forest Products Technology, Aalto University School of Science and Technology, Espoo, Finland


Received: 2011-06-21

Accepted: 2012-01-30

Published Online: 2012-10-09

Published in Print: 2012-10-01


Citation Information: , Volume 66, Issue 7, Pages 791–799, ISSN (Online) 1437-434X, ISSN (Print) 0018-3830, DOI: https://doi.org/10.1515/hf-2011-0122.

Export Citation

©2012 by Walter de Gruyter Berlin Boston.Get Permission

Citing Articles

Here you can find all Crossref-listed publications in which this article is cited. If you would like to receive automatic email messages as soon as this article is cited in other publications, simply activate the “Citation Alert” on the top of this page.

[1]
Kaarlo Nieminen, Susanna Kuitunen, Markus Paananen, and Herbert Sixta
Industrial & Engineering Chemistry Research, 2014, Volume 53, Number 7, Page 2614

Comments (0)

Please log in or register to comment.
Log in