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Influence of long-term heat treatment of kraft black liquor on lignin precipitation and material properties

  • Thomas Pichler EMAIL logo , Silvia Maitz and Marlene Kienberger
Published/Copyright: August 31, 2019
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Abstract

In the present study, the influence of long-term heat treatment of black liquor with focus on a subsequent lignin precipitation process was investigated. The well-known CO2 approach to precipitate a certain amount of lignin from heat-treated black liquor was studied within defined thermal conditions. Several important characteristics of lignin such as molar mass and functional groups were analysed. Viscosity and buffer capacity of black liquor were also studied. Results showed a reduction in lignin yield as a result of a decrease in molar mass and lignin demethylation after the heat treatment. The acid consumption during precipitation was found to be higher after the heat treatment.

Award Identifier / Grant number: 861476

Funding statement: We thank the Austrian Research Promotion Agency for the financial support in the project Flippr2 (Funder Id: http://dx.doi.org/10.13039/501100004955, grant no. 861476) and the project consortium for the collaboration in this study.

Acknowledgements

Dr. I. Sumerskii and G. Zinovyev (BOKU University) are acknowledged for performing the isolation and chemical analysis of lignin from black liquors. We also thank the laboratory team of CEET and Alexander Kaufmann for their appreciated assistance during the experiments.

  1. Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Employment or leadership: None declared.

  3. Honorarium: None declared.

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Received: 2019-05-16
Accepted: 2019-08-06
Published Online: 2019-08-31
Published in Print: 2020-02-25

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