Method of decreasing black liquor viscosity

Details Method of decreasing black liquor viscosity Method of decreasing black liquor viscosity

D - Textiles, Paper

21

C

9/36.9

D21C 11/04 (2006.01) D21C 11/10 (2006.01)

Patent

CA 1288203

ABSTRACT METHOD OF DECREASING BLACK LIQUOR VISCOSITY A method for decreasing the viscosity and improving the evaporability of a sulfate liquor from a cellulose cook. The temperature of the black liquor is raised above the cooking temperature, preferably to 170 - 190°C for splitting the macro-molecular fraction contained in the liquor. Na2S or any other reducing agent intensifies the splitting.

524062

Affiliated with

Also associated with

Rating

Method of decreasing black liquor viscosity does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method of decreasing black liquor viscosity, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of decreasing black liquor viscosity will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1239080