University of Oulu

Modelling of pulp characteristics in kraft cooking

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Author: Murtovaara, Sakari1,2; Leiviskä, Kauko1,2; Juuso, Esko1,2;
Organizations: 1University of Oulu, Faculty of Technology, Department of Process and Environmental Engineering
2University of Oulu, Faculty of Technology, Control Engineering Laboratory
Format: ebook
Version: published version
Access: open
Online Access: PDF Full Text (PDF, 8.9 MB)
Persistent link: http://urn.fi/urn:isbn:9514275047
Language: English
Published: 1999
Publish Date: 2004-09-21
Description:

Abstract

This paper discusses a Kappa-number estimator using different modelling approaches in continuous cooking. Alkaline, total dissolved solids and lignin content are measured on-line from several circulations in a continuous digester. ABB's Cooking Liquor Analyser (CLA 2000) and an on-line Kappa-number measurement were used in this research. With these measurements it is possible to estimate the blow-line Kappa-number long before the end of the cook and to gain a better understanding on the dependence of the Kappa-number on these variables. The developed models will be used in cooking control to reduce the Kappa-number variation.

Artificial neural networks, fuzzy logic, partial least squares method and linguistic equations are used in building a model to map input-output relationships of the measurements.

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Series: Control Engineering Laboratory. Report A
ISBN: 951-42-7504-7
ISBN Print: 951-42-5480-5
Issue: 9
Subjects:
Copyright information: © University of Oulu, 2004. This publication is copyrighted. You may download, display and print it for your own personal use. Commercial use is prohibited.