Method for oxidizing malodorous sulfur compounds in kraft cooking liquor
US4242177A · kind A · utility
4Cited by
3References
14Claims
0Family size
Assignees
Inventors
Key dates
| Filing date | Aug 9, 1978 |
| Grant date | Dec 30, 1980 |
| Priority date | — |
| Expiry date | Aug 9, 1998 |
Classification
- Technology area (CPC B)Performing Operations; Transporting
- CPC primaryB01D53/48
- WIPO fieldChemical engineering
- WIPO sectorChemistry
Abstract
A method for oxidizing and removing remaining sodium sulfide as well as generated sulfur compounds by introducing oxygen into cooking liquor at high temperature and high pressure in the end stage of kraft cooking.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.