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Effect of Anthraquinone in Kraft and Soda Pulping of Bagasse

P. Das
Research Assistant
Pulp and paper Division, Bangladesh Forest Research Institute, P.O. Box 273, Chittagong 4000, Bangladesh.

Dr. A. F. M. Akhtaruzzaman
Divisional Officer
Pulp and paper Division, Bangladesh Forest Research Institute, P.O. Box 273, Chittagong 4000, Bangladesh.

Dr. S.K. Bose
Junior Research Officer
Pulp and paper Division, Bangladesh Forest Research Institute, P.O. Box 273, Chittagong 4000, Bangladesh.

Abstract/ Executive Summary:

The effect of anthraquinone (AQ) addition in kraft and soda pulping of bagasse has been studied in the laboratory. The results showed that AQ addition by 0.05% in soda pulping increases the pulp yield by 2.5 per cent units compared to normal soda pulping. The yield increases by 4.5 per cent units by using 0.15% AQ. In kraft AQ pulping, the gain in yield is less remarkable. The quality of the pulp improves by addition of AQ both in soda and kraft pulping.

Keywords: Anthraquinone, Pulping, Kraft process, Soda process, Bagasse

Location: Bangladesh Forest Research Institute, Chittagong.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Sugarcane

Objectives:

To observe the effect of anthraquinone (AQ) in kraft and soda pulping of bagasse.

Methodology:

Depithed bagasse was obtained from the North Bengal Paper Mills. It was a one year old stock and was partially decomposed due to storage. Bagasse was air-dried and sampled for cooking.Pulping was done in a 23 l rotating digester using indirect steam. The digester was initially heated to a temperature of 80°C and then air-dried bagasse equivalent to 1.5 kg oven-dried sample was charged with chemicals in all the cooks. The effect of AQ on kraft and soda pulping was studied by using two doses of AQ, viz., 0.05 and 0.15% on oven-dried bagasse. In all the cases the different points of delignification were obtained by varying the cooking time. Other cooking conditions were maintained at 12% active alkali as Na₂O(13% active alkali for normal soda), 25% sulphidity for kraft, 4:1 liquor to bagasse ratio and 60 min. to raise the temperature form 80° to 160° C.At the end of the digestion, the cooked bagasse was discharged, washed over night under running water, disintegrated and screened on a flat vibratory screen with 0.38 mm slots. The screened pulp was pressed to remove excess water shredded, weighed and sampled to determine the moisture content. The screening rejects were oven –dried. The pulp yield and kappa number were then determined. The pulp was refined in a Velley beater to different freeness values, and hand sheets were made for determining the strength properties after conditioning at 23 ±1°C and 50% ±1% relative humidity. The pulp strength properties were determined according to SCAN Test Methods.

Source of Information: Bangladesh Journal of Forest Science Vol. 19 (1&2); 19-23, 1990.

Article Link (Online Journal):

Funding Source:

1. Government

Budget: 00

Total Budget (Tk.) : 00

Achievement/Findings:

It has been observed that AQ gives positive effects in increasing pulp yield, reducing cooking time and improving the quality of pulp in soda and kraft pulping of bagasse. The effect was more pronounced in soda pulping than in kraft pulping. An addition of AQ by 0.05% seems to be sufficient to bring the benefits. A higher dose of AQ 0.15% results in further improvements; but for economic reasons such a high dose is not encouraging.

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