Abstract
Partial wet oxidation (PWO) of kraft black liquor (KBL) and wheat straw black liquor (WSBL) was carried out at 170–230 °C. PWO was conducted under oxygen gas only or in the presence of iron catalysts or hydrogen peroxide as an additional oxidant. Unlike the catalysts, increasing temperature enhanced the PWO process in general. Lignin concentration decreased 57–64% and weight-average molar mass of lignin from 2.7–3.3 kDa of original black liquors to 1.5–1.8 kDa after PWO at 210–230 °C. Unlike in KBL, presence of hemicellulose in WSBL was responsible for increasing total acid concentration from 16 g/L to 30 g/L in PWO at 230 °C. A two-stage process comprising lignin precipitation before subsequent PWO decreased chemical oxygen demand of the liquid fraction by 38–41%. Lignin was fractionated into a solid fraction and a water-soluble fraction which showed 21–26% lower polydispersity compared to lignin in the original black liquors.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
