Diffusion
Dynamics in Pinus sylvestris Kraft
Impregnation: Effect of Deacetylation and Galactoglucomannan
Degradation
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Abstract
During the impregnation stage of
a Kraft cooking, dynamic changes
occur in wood properties due to the alkali action. Particularly, its
ion transport capacity, the effective capillary cross sectional area
(ECCSA), is changed due to chemical reactions and swelling. In this
work, the ECCSA in the transverse wood direction has been determined
for Pinus sylvestris on the basis of
the analogy between capillarity and electrical conductivity. Results
show that the behavior of ECCSA can be associated with (a) the degree
of removal of native acetyl groups and (b) the galactoglucomannan
(GGM) losses due to peeling/stopping reactions and alkaline hydrolysis.
Kinetic expressions for both reactions were discussed and a correlation
between the ECCSA and both acetyl and GGM contents was established