Near-infrared spectroscopy for on-line analysis of white and green liquors

被引：0

作者：

Hodges, RE ^{[1
]}

Krishnagopalan, GA ^{[1
]}

机构：

[1] Auburn Univ, Dept Chem Engn, Auburn, AL 36849 USA

来源：

TAPPI JOURNAL | 1999年 / 82卷 / 09期

关键词：

D O I：

暂无

中图分类号：

TB3 [工程材料学]; TS [轻工业、手工业、生活服务业];

学科分类号：

0805 ; 080502 ; 0822 ;

摘要：

Near-infrared (NIR) spectroscopy was investigated as an on-line method for measuring the composition of kraft white and green liquors. The results show that this approach can accurately predict concentrations of the three principal components in mill liquors: sodium hydroxide, sodium sulfide, and sodium carbonate. Effects of temperature on predicted composition can be quantified using any one of three suggested methods. The presence of trace components in mill liquors also contributes to prediction errors, but these effects can be quantified as offsets to adjust the model predictions. The feasibility of NIR spectroscopy as an on-line tool for analyzing white and green liquors from three mills. Over long periods of on-line operation, occasional lab tests of liquor composition would be required to adjust the model offsets for gradual shifts for liquor composition.

引用

页码：101 / 106

页数：6