A influência dos ácidos hexenurônicos no rendimento e na branqueabilidade da polpa kraft

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversidade Federal de Viçosa (UFV)
dc.date.accessioned2014-05-20T13:12:03Z
dc.date.available2014-05-20T13:12:03Z
dc.date.created2014-05-20T13:12:03Z
dc.date.issued2009-01-01
dc.identifierQuimica Nova. São Paulo: Soc Brasileira Quimica, v. 32, n. 2, p. 373-377, 2009.
dc.identifier0100-4042
dc.identifierhttp://hdl.handle.net/11449/57
dc.identifier10.1590/S0100-40422009000200019
dc.identifierS0100-40422009000200019
dc.identifierWOS:000265003900019
dc.identifierS0100-40422009000200019.pdf
dc.identifier3238357061477589
dc.identifier5729302235544407
dc.description.abstractThis study investigated the impact of pulp hexenuronic acids (HexAs) content on pulping yield by changing cooking reaction temperature. The bleachability of pulps containing variable amounts of HexAs was also investigated. The cooking at 170 degrees C produced pulp of kappa number, HexAs and screen yield of 16.2, 49.4 mmol/kg and 50.2%, respectively, whereas the cooking at 156 degrees C resulted pulp of kappa 17.0, 61.3 mmol/kg HexAs and 50.8% screened yield. The pulp produced at lower cooking temperature also showed better bleachability as evaluated by the total amount of active chlorine required to achieve 90% ISO. The sequence OAHTD(EP) DD showed the lowest bleaching performance among all.
dc.languagepor
dc.publisherSoc Brasileira Quimica
dc.relationQuímica Nova
dc.relation0.646
dc.relation0,255
dc.rightsAcesso aberto
dc.sourceWeb of Science
dc.subjecthexenuronic acid
dc.subjectpulping kraft
dc.subjectECF bleaching
dc.titleA influência dos ácidos hexenurônicos no rendimento e na branqueabilidade da polpa kraft
dc.typeArtículos de revistas


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