Molecular spectra of liquors as method of studying delignification process

Abstract

FTIR-spectra of dried compounds of black liquors after aspen kraft cooks of different duration were obtained. Twelve samples corresponding to changing H-factor value in limits 4-1010 were investigated. The parameters of selected bands corresponding to lignin fragments vibrations were calculated using mathematical treatment methods. It was revealed that the positions and bandwidths of these lignin bands did not change. During cook at the first stage (H-factor values 4-200) their intensities strongly increased with different rates. During the next time period when the H-factor values were more than 200 a slow phase with small changes of the bands intensities were revealed. The IR-spectra of black liquors can help to understand kinetic of hardwood kraft cook in detail throughout evaluating content and structure of dissolved lignin using bands intensities.