EFFECT OF TIME, TEMPERATURE AND ALKALI TO SULFATE COOK OF NATIVE PINES

Abstract

The effect of time, temperature and alkali to sulfate pulping of Pinus merkusii and Pinus Kesiya has been reported. Both pine species, older than 30 years, were logged from the natural stand in Petchabun. Pine chip was cooked at least 36 time according to the following conditions : 2 - 5 hrs, 160 - 180 ºC, 15.3 - 18.7 % effective alkali. Time and temperature were combined and calculated as H-factor. Total residual mass, screened pulp yield and kappa No. of each cook was determined. About 12 determinations of sulfuric acid lignin in pulp of each pine were analyzed.

The effect of H-factor (H), effective alkali (EA), Kappa lignin (L) in pulp pf both native pines has been represented by the following equations.
          For Pinus merkusii :
              K = 547.5 - 34.32 (EA)^0.224 ln H, r² = 0.934
              L = -0.02649 + 0.1496 K, r² = 0.998
          For Pinus Kesiya :
              K = 542.2 - 27.25 (EA)^0.205 ln H, r² = 0.949
              L = -1.8381 + 0.1643 K, r² = 0.995