Steaming of Wood Chips - Experimental determination of heating times and effect of different parameters

Sammanfattning: The presteaming of wood chips is an important step in the chemical pulping industry. It removes the air from within wood chips, allowing the cooking liquor to better impregnate wood chips, which leads to a more uniform cooking process, and lowers the amount of rejects. When steaming at atmospheric pressure, it is important that the temperature of the wood chips reach 100ᴼ C, as otherwise there will be an equilibrium leaving some air left inside. Having poorly steamed chips in a process could cause severe problems when it comes to reaching the targeted kappa number, or having the adequate retention time in the digester. There are a few different ways in which the wood chips are presteamed within the industry, however, there is little experimental data regarding the heating time of wood chips that can be used when designing these systems. Most studies have mainly focused on the air removal, or improvement of the impregnation step, and the few studies that have included the heating of the wood chips were limited to only one type of wood chip, or failed to specify the experimental details. Therefore, handmade wood chips pine and birch, two tree species commonly found in Sweden, were steamed in an ATEX designed digester with a steam jacket. The wood chips had thermocouples inside them and the temperature and time was recorded, and the effect of different parameters on the heating could thus be studied.The results revealed that there could be more than a minute in average time difference between wood chips of different thicknesses, both for birch and pine, although the difference in heating time was more linearly correlated to thickness for the birch chips. Pine chips of different thickness were also studied when the pressure inside the digester was allowed to build up, which showed that it is mainly thicker chips that have reduced heating time under such circumstances, as the thinner chips stop heating for a while when the steam condensates on colder surroundings. When comparing heartwood and sapwood chips, it was noted that the difference in heating time could be around 1 minute at most for pine, but only a few seconds for birch. This was most likely due to the pine heartwood and sapwood having distinct moisture contents, 25 % and 58 % respectively, while it was 41% and 42 % in birch heartwood and sapwood. Birch and pine chips wee also steamed together, however, the difference in heating time was only a few seconds on average. When comparing these experimental results with simulation data of the steaming of wood chips, it fit rather well when it came to the general heating time. However, the effect of increased moisture content had a much larger impact in the simulations, which predicted that more moist wood chips would need several minutes more steaming time, while the experiments only showed at difference of, at most, around 1 minute. When comparing with old experimental data, that has been the basis for the design of older steaming processes, it gave very distinct results, where the effect of thickness did not have as big of an impact as in the old data. No further comparison could be made, however, as the experimental conditions for the old experimental data were not known. Based on these results, it was noted that a steaming time of at least 5 minutes would be needed to ensure that even the largest and more moist chips could reach 100ᴼ C in this system. Finally, the condensate from the handmade birch and pine chips was analyzed. It revealed the presence of low molecular weight compounds like methanol, formic acid and acetic acid. Common metal ions were also present,although the amount of sodium ions clearly surpassed the rest. The pH of the pine condensate was measured and it was very high, which implies that the condensate was contaminated.