Technical Bulletin No. 0165: Critical Review of Black Liquor Oxidation Practice and Development

In the kraft recovery process, oxidation of the black liquor prior to evaporation and burning leads to a considerable reduction in sulfur loss to the atmosphere and improved chemical recovery. For these reasons, research and development on oxidation processes during the last five years has proceeded rapidly and kraft mills in this country have been quick in applying the results of these investigations, despite the fact that problems still remain to be solved under some conditions of operation. The attached summary of progress in black liquor oxidation research, development and application was prepared by J. E. Landry and H. F. Berger of the National Council's Louisiana State University project. Since it includes both successful and unsuccessful experiences in this operation, this bulletin should be of value to companies in arriving at a decision as to what specific method may be most applicable to their particular operations as well as what is entailed in equipment and operation.