PHENOLS AS ADDITIVES IN KRAFT PULPING

Described is a method of kraft pulping in which a phenolic compound is added to the cooking step. The phenolic compound is added at a time point between about 5 minutes and about 120 minutes prior to completion of the cooking step. The presence of the phenolic compound increases the extent of delignification in the cooking step. Described is a method of kraft pulping in which a phenolic compound is added to the cooking step. The phenolic compound is added at a time point between about 5 minutes and about 120 minutes prior to completion of the cooking step. The presence of the phenolic compound increases the extent of delignification in the cooking step.本发明公开了一种向蒸煮工序中投加酚类化合物的硫酸盐法制浆（kraft pulping）方法。该酚类化合物的投加时机为蒸煮工序完成前约5分钟至120分钟的区间内。酚类化合物的存在可提升蒸煮过程中的脱木素（delignification）程度。 本发明公开了一种向蒸煮工序中投加酚类化合物的硫酸盐法制浆方法。该酚类化合物的投加时机为蒸煮工序完成前约5分钟至120分钟的区间内。酚类化合物的存在可提升蒸煮过程中的脱木素程度。