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Last update : July 17th, 2007
EFPG Days 2007 "Fundamentals and practical aspects of cooking and bleaching"


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The EFPG Days "Cooking & Bleaching" will take place on October 16th, 17th and 18th 2007 at ALPEXPO, Grenoble (France), during the ATIP Congress and exhibition. It will consist of a training course giving the fundamentals and practical aspects of kraft and sulfite cooking, of the bleaching of these pulps, and of the caracterisation of the fibers. In addition to the theoretical training, some practical courses will be organized.

Christine Chirat (July 16th, 2007)

Fundamentals at ALPEXPO, practical work at EFPG

   
More information...

All the theorical courses will take place at ALPEXPO, during the ATIP Grenoble 2007.

The practical courses will take place at EFPG.
A bus transportation will be organised from ALPEXPO to EFPG.
The participant will use some of the EFPG' simulators.

 

Cooking: we will answer the following questions and much more...

    Why does lignin become soluble during kraft cooking?
  Why is lignin removal limited?
  What is the optimum kappa number after kraft cooking?
  Reasons for the odour of a kraft cook?
  Reasons for the brown colour of residual lignin?  
  Why does lignin become soluble in a sulfite cooking?  
  Why is a sulfite pulp white already after cooking?  
  Reasons for the very good bleachability of sulfite pulps?  
  Why is cellulose partly depolymerised during kraft cooking?  
  Reasons for the very low yield of kraft cooking?  
  Why do kraft pulps still contain a significant quantity of xylans?  
  Origin of the hexenuronic acids present in kraft pulps?  
  Ways to get rid of the hexenuronic acids?  
  Problems caused by the hexenuronic acids?  
  Ways to increase the yield of a kraft pulp?  
  Ways to increase the quality of a kraft pulp?  
  Why are the modern cooking processes (MCC, EMCC, ITC, Lo Solids,…) superior?  
  Origin of caustic soda consumption in kraft cooking?  
  Why is a NaOH cook inferior to a kraft cook?  
  Why is NaOH/anthraquinone pulp almost equivalent to a kraft cook?  
  Is there any future for the kraft process?  
  Reasons why any improvement in pulp yield results in poorer strength?  

Bleaching: we will answer the following questions and much more...

    What was the problem of chlorine bleaching?
  Why was ClO2 chosen to replace chlorine?
  Why do we still use the word “active chlorine”?
  What is the kappa factor?
  Why does lignin become soluble during ClO2 stage?  
  Are quinones produced during ClO2 bleaching?  
  Is chlorine produced during ClO2 bleaching?  
  Why do we recommend pH 2 in D0 and pH 3 or 4 in D1 and D2?  
  Why can we say that in a modern ECF sequence 50% of ClO2 is wasted?  
  Ways to save some chlorine dioxide (Dhot,…)  
  Why is H2O2 useful in a ECF bleaching?
  What is the state of development of ozone bleaching?  
  Why is viscosity measurement after ozone bleaching misleading?  
  Why should we favour high temperature in ozone bleaching when carried out at the end of the sequence?  
  Is bleachability correlated with unbleached pulp colour?  
  What is the future of laccase-mediator bleaching?  

Program

Tuesday, October 16, 2007
1 - 2pm Registration and welcoming coffee  
Session 1 - Cooking
2 - 3.15pm Fundamentals of cooking (kraft and sulfite) - Part 1 D. Lachenal (EFPG, France)
3.15 - 3.45pm Coffee break  
3.45 - 5pm Fundamentals of cooking (kraft and sulfite) - Part 2 D. Lachenal (EFPG, France)
7pm EFPG Days Dinner  
Wednesday, October 17, 2007
8.45 - 9.15am Registration and welcoming coffee  
Session 2 - Cooking and fibre characterisation
9.15 - 10.30am Fundamentals of cooking - Part 3 D. Lachenal (EFPG, France)
10.30 - 11am Coffee break  
11am - 12.30pm Fundamentals of fibre morphology and characterisation C. Voillot, R. Passas (EFPG, France)
12.30 - 1.45pm Lunch at the ATIP Congress & Exhibition  
Session 3 - Practical work at EFPG - 2.30 - 5pm
  Use of the kraft cooking simulator by the participants G. Mortha, N. Marlin (EFPG, France)
  Use of the bleaching simulator by the participants G. Mortha, N. Marlin (EFPG, France)
  Tests on the morfi and microscopy analysis by the participants C. Voillot, R. Passas (EFPG, France)
Thursday, October 18, 2007
8.45 - 9.15am Registration and welcoming coffee  
Session 4 - Bleaching
9.15 - 10.30am Fundamentals of bleaching - Part 1: Chlorine dioxide and latest developments D. Lachenal (EFPG, France)
10.30 - 11am Coffee break  
11am - 12.15pm Fundamentals of bleaching - Part 2: Oxygen, hydrogen peroxide C. Chirat (EFPG, France)
12.30 - 1.45pm Lunch at the ATIP Congress & Exhibition  
Session 5 - Bleaching
1.45 - 3pm Fundamentals of bleaching - Part 3: Ozone and latest developments C. Chirat (EFPG, France)
3 - 3.30pm Coffee break  
3.30 - 4.15pm Fundamentals of bleaching - Part 4: Peracetic acid, enzymes D. Lachenal (EFPG, France)
4.15 - 4.25pm Closing remarks  

For further details, please contact

Christine Chirat

 
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