Method for oxidizing malodorous sulfur compounds in kraft cookin

Paper making and fiber liberation – Processes of chemical liberation – recovery or purification... – Continuous chemical treatment or continuous charging or...

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162 31, 162 42, 162 44, 162 51, 210758, 210765, D21C 302, D21C 1104, D21C 1108

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active

042421772

ABSTRACT:
A method for oxidizing and removing remaining sodium sulfide as well as generated sulfur compounds by introducing oxygen into cooking liquor at high temperature and high pressure in the end stage of kraft cooking.

REFERENCES:
patent: 3216887 (1965-11-01), Landmark
patent: 3362868 (1968-01-01), Backlund
patent: 3963561 (1976-06-01), Richter
In Digestor Black Liquor Oxidation for Odor Control in Kraft Pulping, McKean et al., EPA, Jan. 1974.

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