Method of decreasing black liquor viscosity

Details Method of decreasing black liquor viscosity Method of decreasing black liquor viscosity

1989-02-17

1990-05-29

Manahoran, Virginia

Concentrating evaporators

Processes

Involving waste liquid

159DIG8, 162 29, 162 3011, B01D 126, D21C 1110

Patent

active

049293079

ABSTRACT:
A method of decreasing the viscosity and improving the evaporability of sulfate black liquor from the cellulose cook includes raising the temperature of the black liquor above the cooking temperature so as to split the macro-molecular lignin fraction contained in the liquor. The temperature of the black liquor is maintained at the raised level for 1 to 60 minutes, preferably for 1 to 5 minutes.

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Bennington, C. P. J. "The Effect of Temperature on Drop Size of Black Liquor Sprays".
Small, James D. "Thermal Stability of Kraft Black Liquor Viscosity at Elevated Temperatures".

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