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1
Characterisation of black liquor constituents
Klaus Niemelä, Tarja Tamminen, Taina Ohra-aho
FP0901 Workshop, Wien, Austria
February 4-5, 2010
2
Main topics
• Current pulp production and by-products
• Where is potential for new by-products?
• Characterisation of the fractions; analytical methods
3
Non-wood (soda, sulfate)
Semichemical
Sulfite
Kraft (sulfate)
Mechanical
20%
10%3%4%
63%
Global pulp production – 190 million tons
4
By-product potential from kraft pulping
Chips240 million tons
Kraft pulp (wood)120 million tons
Black liquor organics120 million tons
Current by-products<2 million tons
5
Distribution of black liquor organics
Softwood Hardwood
6
Tall oil and turpentine
• Production by kraft cooking
Tall oil: 1.5 million tons
Turpentine: 200,000 tons
• Production by pine tapping
Rosin: 700,000 tons
Turpentine: 100,000 tons
7
Kraft and soda lignin
• "Production" >60-70 million tons
• <100,000 tons isolated for chemical applications
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Other products
Past:
Methanol, acetone, butanone
Oils (incl. diesel oil)
Ammonia
Prehydrolysis products
Present:
DMS, DMSO, DMSO2
Pulp mill methanol distillation column, Finland, 1910s
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10
Distribution of black liquor organics
Softwood Hardwood
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Polysaccharide-derived products
• Hydroxy monocarboxylic acids
• Dicarboxylic acids
• Acetic and formic acids
• Polysaccharides
• Oligosaccharides
• Miscellaneous (minor) products
Kraft lignin
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Isolation and characterization of lignin and hemicelluloses from pine kraft black liquor
Three series of kraft cooks conducted: normal (reference, R), slow (low-sulfidity, LS), and fast (high-alkalinity, HA)
Cook H factor Yield, % Kappa
R 30 74.0 -R 1000 50.9 50.6R 2500 45.0 21.8
LS 3000 49.0 49.8HA 350 45.4 45.2
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Applied fractionation of black liquor
Precipitation
Acidification
1. 1,4-dioxane2. Glacial acetic acid
Black liquor
Hemicelluloses
Kraft lignin
pH 2,5
N. Engström et al.,ISWPC 1995, Vol. III, p. 195.
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Total carbohydrates in black liquors
Concentration, g/l 1.7 4.3 3.2 3.1 9.6Isolation yield, % 59 93 34 10 93
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Isolated hemicelluloses
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Distribution of aromatic pyrolysis products
LigninHemi
R160H30
LS160H3000
HA180H350
R160H1000
R160H2500
R160H30
LS160H3000
HA180H350
R160H1000
R160H2500
Guaiacyltypestructures
Otheraromatics
0 %
20 %
40 %
60 %
80 %
100 %
0 %
20 %
40 %
60 %
80 %
100 %
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Guaiacyl-type pyrolysis products
0 %
20 %
40 %
60 %
80 %
100 % Coniferaldehydetrans-Coniferyl alcoholcis-Coniferyl alcoholDihydroconiferyl alcohol4-(1-hydroxy-prop-2-enyl)guaiacolGuaiacylacetoneHomovanillin4-(oxy-allyl)guaiacolAcetoguaiaconeVanillintrans-Isoeugenolcis-IsoeugenolEugenol4-Vinylguaiacol4-Ethylguaiacol
4-MethylguaiacolGuaiacol
Hemi Lignin
R160H30
LS160H3000
HA180H350
R160H1000
R160H2500
R160H30
LS160H3000
HA180H350
R160H1000
R160H2500
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Non-guaiacyl type pyrolysis products
HydroquinoneCatecholHydroxybenzaldehyde4-Methylphenol2-MethylphenolPhenol
0 %10 %20 %30 %40 %50 %60 %70 %80 %90 %
100 %Hemicellulose Lignin
R160H30
LS160H3000
HA180H350
R160H1000
R160H2500
R160H30
LS160H3000
HA180H350
R160H1000
R160H2500
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Carbohydrates in the isolated kraft lignins
Amount, % 1.0 4.0 2.5 9.2 2.7
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Sulfur in the isolated kraft lignins
0,0
0,5
1,0
1,5
2,0
2,5
3,0 Sulphur, %
R160H30
LS160H3000
HA180H350
R160H1000
R160H2500
Is the nature of black liquor sulfur known?
• Some evidence for the presence of methylthio groups
• S-bearing lignin monomers identified by GC/MS from black liquors
Ar-S-Me type compounds
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Analysis of hydroxy carboxylic acids
• GC and GC/MS
- TMS derivatives after converting the
acids into their ammonium salts
- TMS derivatives of free acids + lactones
• Capillary electrophoresis
- limited availability of standards
- not suitable for polyhydroxy acids
22
7
Main hydroxy monocarboxylic acids
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GC analysis of the main hydroxy acids
4 = 2-hydroxybutanoic acid18 = 2,4-dihydroxybutanoic acid27 = xyloisosaccharinic acid
min
Lignin-carbohydrate acids
Fatty acids
Resin acids
Dilignols
Main carbohydrate-derived acids
GC/MS analysis of black liquors
26
Dimeric acids from galactoglucomannans
Stable link
Labile links
27
Dimeric acids from galactoglucomannans
28
Condensed conclusions
There is still a lot of by-product potential in black liquors