Effect of Temperature and Time on the Kraft Pulping of Egyptian Bagasse

Mohamed Bassiouni Morsy Ghazy

Abstract: The objective of the investigation is to study the influence of temperature and time on the kraft pulping of Egyptian bagasse and to verify the application of kinetics for the rate of delignification. The bagasse suffers much loss during the heating period in which the yield is 62-60.8 % while after 150 min of cooking reached 59.8-58 % at 160-180 oC, respectively. The lignin content decreases from 6.9-5.76 % through temperature elevation to 5.39-4.01 % after 150 min of pulping at 160-180 oC, respectively. Holocellulose data shows an inflection point after 90 min.

Keywords: Bagasse, kraft Pulping, Kinetics, Delignification, Activation Energy, Selectivity