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Novel Design of an Integrated Pulp Mill Biorefinery for the ...

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2.1.2.2 Chemical <strong>Pulp</strong>ing<br />

The most common practices used commercially in <strong>the</strong> United States today are chemical<br />

pulping processes. Of <strong>the</strong>se, sulfate, more commonly known as kraft, pulping is known to<br />

produce <strong>the</strong> highest quality paper. Un<strong>for</strong>tunately, <strong>the</strong> losses associated with this process reduce<br />

<strong>the</strong> pulping efficiency to <strong>an</strong> approximately 50% [8]. In our pl<strong>an</strong>t this would me<strong>an</strong> on a day where<br />

2500 tons <strong>of</strong> wood are processes, only 1250 ADt <strong>of</strong> pulp would be produced. The wood chips are<br />

first steamed to remove all <strong>of</strong> <strong>the</strong> excess air. Next, <strong>the</strong> dry chips are combined with a sodium<br />

hydroxide (NaOH) <strong>an</strong>d sodium sulfide (Na2S) solution, a solution known as white liquor. This<br />

mixture is pressurized <strong>an</strong>d heated to 170 degree Celsius. Once cooked, <strong>the</strong> pulp is separated into<br />

long fibers by being moved into low pressure t<strong>an</strong>ks. Approximately 4.4 GJ steam per ton 406<br />

kWH per ton are used [10, 15, 16].<br />

Sulfate cooking is approached in two separate m<strong>an</strong>ners based on <strong>the</strong> amount <strong>of</strong> pulp<br />

being processed <strong>an</strong>d <strong>the</strong> time required to produce pulp. These two types are labeled batch<br />

cooking <strong>an</strong>d continuous cooking.<br />

In batch cooking, all <strong>of</strong> <strong>the</strong> chips <strong>an</strong>d cooking liquor are filled into <strong>the</strong> digester where <strong>the</strong><br />

mixture is heated under pressure <strong>an</strong>d emptied. Within batch cooking, <strong>the</strong>re are two different<br />

commercially available batch digesters: direct steam heating <strong>an</strong>d indirect steam heating. Direct<br />

steam heating, which is popular in North America, injects steam directly into <strong>the</strong> bottom <strong>of</strong> <strong>the</strong><br />

digester. It simplifies <strong>the</strong> digestion process <strong>an</strong>d increases heat quicker. However, it dilutes <strong>the</strong><br />

white liquor <strong>an</strong>d c<strong>an</strong>not heat <strong>the</strong> digester uni<strong>for</strong>mly. Liquor dilution lowers <strong>the</strong> chemical<br />

recovery <strong>an</strong>d produces a lower quality pulp. Because <strong>of</strong> <strong>the</strong>se side effects, indirect steam heating<br />

is used when heat economy <strong>an</strong>d pulp quality are import<strong>an</strong>t. In this process, heat exch<strong>an</strong>gers<br />

supply <strong>the</strong> white liquor with heat be<strong>for</strong>e it enters <strong>the</strong> digester. This eliminates <strong>the</strong> problems <strong>of</strong><br />

white liquor dilution <strong>an</strong>d digester non-uni<strong>for</strong>mity [17].<br />

O<strong>the</strong>r processes have been developed <strong>for</strong> batch cooking in <strong>an</strong> attempt to match <strong>the</strong><br />

efficiency <strong>of</strong> continuous cooking. Extended batch delignification systems have emerged such as<br />

SuperBatch <strong>an</strong>d Rapid Displacement Heating. The seven basic steps to this process are: chip<br />

filling, warm liquor fill, hot liquor fill, bring-up, cooking, displacement<br />

<strong>an</strong>d discharge [18].<br />

Batch cooking is not <strong>an</strong> economically feasible approach <strong>for</strong> our solution because in order<br />

<strong>for</strong> <strong>the</strong> pl<strong>an</strong>t to be economically competitive, it will require <strong>an</strong> efficient m<strong>an</strong>ner <strong>of</strong> producing<br />

black liquor <strong>for</strong> gasification.<br />

Continuous cooking is where <strong>the</strong> pressurized chip <strong>an</strong>d liquor mixture is continuously fed<br />

through <strong>the</strong> digester. The two different kinds <strong>of</strong> continuous digesters are hydraulic <strong>an</strong>d steamliquid<br />

phase digesters. A hydraulic digester me<strong>an</strong>s that <strong>the</strong> digester is completely impregnated by<br />

chip <strong>an</strong>d liquor solution.<br />

The first development <strong>of</strong> this process was labeled <strong>the</strong> “modified continuous cooking<br />

process” or MCC. It is a three stage cooking system where a const<strong>an</strong>t heat supply is given <strong>an</strong>d<br />

within each stage <strong>the</strong> pulp is mixed with <strong>an</strong> increasingly alkaline white liquor solution. This<br />

staging process is useful because it increases <strong>the</strong> pulp quality compared to a one stage system<br />

[18]. Various research has led to <strong>the</strong> creation <strong>of</strong> <strong>the</strong> extended modified continuous cooking or<br />

EMCC. It involves <strong>the</strong> same basic principles as <strong>the</strong> MCC, except that a higher temperature white<br />

liquor washing zone is added to <strong>the</strong> end <strong>of</strong> <strong>the</strong> process. It decreases <strong>the</strong> initial hydroxide<br />

concentration <strong>an</strong>d increases <strong>the</strong> amount <strong>of</strong> cooking [18]. Iso<strong>the</strong>rmal cooking or ITC builds on<br />

EMCC by adding a fifth white liquor washing zone. This decreases <strong>the</strong> amount <strong>of</strong> hydroxide<br />

used in <strong>the</strong> initial chip washing stage. Ano<strong>the</strong>r adv<strong>an</strong>tage over MCC <strong>an</strong>d EMCC is that it<br />

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