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Improved modified kraft cooking

In previous studies (Mao, Hartler 1992a, 1994), a modified vapour-phase kraft cooking process with an initial vapour-phase stage followed by a liquid-phase stage (at a liquorto-wood ratio of 6:l) has been developed. In order to achieve a high initial sulfide concentration, divided white liquors (a "sulfide-rich" and a "sulfide-free" liquor) were used. In this work, the same process has been studied using instead a conventional white liquor throughout the cook. Results show that this process without exchange of the cooking liquor has the same cooking selectivity as the modified reference. The same process with exchange of the cooking liquor (achieved by drainage of the free liquor followed by addition of fresh white liquor, see fig. 1) has, however, a significantly better cooking selectivity than the modified reference.