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Effect of Temperature and Time on the Kraft Pulping of Egyptian Bagasse
| Content Provider | Semantic Scholar |
|---|---|
| Author | Ghazy, Mohamed Bassiouni Morsy |
| Copyright Year | 2016 |
| Abstract | The objective of the investigation is to study the influence of temperature and time on the kraft pulping of Egyptian bagasse and to verify the application of kinetics for the rate of delignification. The bagasse suffers much loss during the heating period in which the yield is 62-60.8 % while after 150 min of cooking reached 59.8-58% at 160-180 oC, respectively. The lignin content decreases from 6.9-5.76 % through temperature elevation to 5.39-4.01% after 150 min of pulping at 160-180 oC, respectively. Holocellulose data shows an inflection point after 90 min. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://www.ijsr.net/archive/v5i2/NOV161065.pdf |
| Language | English |
| Access Restriction | Open |
| Subject Keyword | Carbohydrates Contraceptives, Oral DUOXA1 gene Dental Pulp Diseases Egyptian language Elegant degradation Fever Heating Kinesiology Kinetics Internet Protocol Lignin Maxima and minima Mole, unit of measurement Polysaccharides Selectivity (electronic) Sensorineural Hearing Loss (disorder) bagasse kilojoule (kJ) |
| Content Type | Text |
| Resource Type | Article |
