Search for dissertations about: "molecular weight of lignin"
Showing result 1 - 5 of 45 swedish dissertations containing the words molecular weight of lignin.
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1. Towards molecular weight-dependent uses of kraft lignin
Abstract : There is growing demand for a more efficient use of polymers that originate from renewable feedstocks due to the depleting supply of fossil fuels, based on economic and environmental reasons. As a result, lignin has attracted renewed interest as a resource for various bioproducts. READ MORE
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2. Precipitation of Kraft Lignin: Yield and Equilibrium
Abstract : Kraft pulping is the dominant pulping process used in the world today. The material efficiency in modern kraft pulp mills is, however, only 40−55% and the final product consists mainly of cellulose. Recently, a novel process called “LignoBoost” has been introduced to separate lignin from kraft black liquor. READ MORE
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3. Towards bacterial valorization of low molecular weight lignin
Abstract : Lignin is one of the major constituents in lignocellulosic biomass and is the mostabundant source of renewable aromatics on terrestrial ecosystems. The workcarried out in this thesis concerns bacterial conversion of low molecular weightlignin. READ MORE
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4. Equilibrium of lignin precipitation: The effects of pH, temperature, ion strength and wood origins
Abstract : The kraft process is the predominant method for producing pulp in Scandinavia. However, the material efficiency in modern kraft pulp mills for pulp production is only 40−55% and the final product consists mainly of cellulose. A novel process called “LignoBoost” has been introduced recently for extracting lignin from alkaline black liquor. READ MORE
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5. On the Course of Kraft Cooking - The impact of ionic strength
Abstract : Kraft pulping is the dominant process currently used to produce chemical pulps, and has been applied for more than 130 years. A large number of studies have been conducted to gain a better understanding of the delignification kinetics as well as the reactions of the wood components being dissolved during the cooking process. READ MORE