Modelling of pulp characteristics in kraft cooking
|Author:||Murtovaara, Sakari1,2; Leiviskä, Kauko1,2; Juuso, Esko1,2;|
1University of Oulu, Faculty of Technology, Department of Process and Environmental Engineering
2University of Oulu, Faculty of Technology, Control Engineering Laboratory
|Online Access:||PDF Full Text (PDF, 8.9 MB)|
|Persistent link:|| http://urn.fi/urn:isbn:9514275047
|Publish Date:|| 2004-09-21
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.
Control Engineering Laboratory. Report A
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