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Ano Letivo: 2021/22

Engenharia Química e Bioquímica

Pulp Technology (Option)

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Publication in the Diário da República: Despacho nº 10764/2011 - 30/08/2011

5.5 ECTS; 3º Ano, 1º Semestre, 30,0 T + 30,0 P , Cód. 918434.


Not applicable.

Students should be able to understand the stages of kraft cooking and bleaching and sulfite cooking and familiarize themselves with the fundamentals of chemical recovery in the pulp plant and the typical quality control tests. Ability to identify process equipment, its function and the physicochemical fundamental of the processes occurring in them.

Teoretical component
1-Generalities; 2-Production, reception and preparation of the wood; 3-Types of processes for paper pulp production; 4-Kraft process; 5-Important variables of the Kraft liquor; 6-Kraft cooking; 7-The sulfite process; 8-Knots separation and washing; 9-Bleaching; 10-Final treatments; 11-Quality control; 12-Recovery boiler.
Pratical component
1- Kraft cooking; 2-Determination of the kappa number; 3-Determination of the active and effective alkalinity; 4-Bleaching with sodium hypochlorite; 5-Bleaching with chlorine dioxide; 6-Bleaching with hydrogen peroxide; 7-Bleaching in stages; 8-Determination of active chlorine; 9-Determination of active oxygen; 10-Determination of consumption of bleaching agent; 11-Determination of the viscosity index; 12 Sheets formation and Photovolt reflectance readings.

Evaluation Methodology
The continuous evaluation consists of a theoretical component with three tests to 10 points and a practical component that will be evaluated through a report to 10 points. The sum of the two components gives the final grade.

- Garcia, J. e Lluciá, T. (1984). Blanqueo de pastas en la industria papelera. .: Univ. Politécnica de Catalunya
- Gulliehsen, J. e Fogelholm, C. (1999). Chemical Pulping. .: Fopet Oy, Finland
- Reeve, D. e Dence, C. (1996). Pulp Bleaching - Principles and Practice. Atlanta: Tappi Press
- Rydholm, S. (1985). Pulping Processes. Malabar: Robert Krieger Publishing

Teaching Method
The theoretical foundations of the chemistry of cooking and bleaching processes as well as the theoretical foundations of the physics of debarking, chipping and screening are taught in the lectures. The lectures are supported by slide shows, videos

Software used in class




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