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- W2178766757 abstract "The extent to which the kappa number of the pulp as well as the alkali profile and organic content of the cooking liquor during softwood kraft pulping influence bleaching has been investigated. The bleaching evaluation was done in an ECF sequence with and without oxygen delignification. Kraft cooks with high and low levels of alkali and high and low organic contents in the cooking liquors were carried out to produce four pulps at each of the two kappa number levels studied ( 17.7 and 27.6). The bleachability of these pulps was evaluated with and without oxygen delignification in a D(EO)D(EP)D sequence by monitoring the changes in kappa number, in brightness and in light absorption coefficient (k). At all kappa number levels (non-oxygen delignified 17.7, 27.6 and oxygen delignified 8.4, 13.4), the pulps cooked with high alkali level showed higher brightness and lower k/kappa number ratio. However, it was only in the case of the low kappa number ( 17.7) nonoxygen delignified pulps that this effect had an impact on the chlorine dioxide consumption to reach full brightness. For all the pulps the variations in residual organic content in the cooking liquor between 104 and 148 g/l had little or no effect on ECF bleachability." @default.
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- W2178766757 date "2003-01-01" @default.
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- W2178766757 title "The influence of softwood kraft cooking conditions on the brightness development in ECF- bleaching" @default.
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