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Brännvall, E. (2017). "The limits of delignification in kraft cooking," BioRes. 12(1), 2081-2107.


The perspective of the article is to explore kraft cooking at the limits of delignification, i.e. what degree of delignification is needed to obtain fibre liberation and what is the maximum degree of delignification possible in the kraft pulping stage. The reasons for the quite narrow boundaries for sufficient and maximum delignification are explained, and the differences between the behaviour of hardwood and softwood kraft pulping are clarified.

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