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Solubility of Sodium Oxalate in Kraft Black Liquors

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Solubility of Sodium Oxalate in Kraft Black Liquors SOLUBILITY OF SODIUM OXALATE IN KRAFT BLACK LIQUORS Ahmed Khafhafera1 and Nikolai DeMartini2 1 PhD student at the Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, ON, Canada. Email: [email protected] 2 Assistant Professor at the Department of Chemical Engineering and Applied Chemistry and NSERC Industrial Research Chair in the Role of Inorganics in the Industrial Processing of Woody Biomass, University of Toronto, Toronto, ON, Canada. Email: [email protected]; KEYWORDS Kraft pulping, Black liquors, Sodium Oxalate, Scaling, Solubility, Equilibrium, Evaporation. ABSTRACT Oxalate is both present in wood and formed during pulping. The amount of oxalate present in wood largely depends on the ground the wood is grown on as oxalate is used by plants and trees to bind excess cations such as calcium. The source of oxalate formation in pulping is unknown, but it has been found to depend on wood species and pulping conditions. Sodium oxalate scaling is most prevalent in mills pulping tropical hardwoods, but it is also found in the scales in high solids lines after the concentrators in mills pulping softwoods. There is very limited solubility data for sodium oxalate in black liquor. This study measures the solubility limit in different black liquors through a temperature range below 100 oC of black liquor evaporators at different black liquor dry solids and discusses the implications for kraft pulp mills. APPLICATION The newly generated solubility data in black liquors could help kraft pulp mills minimize the risk of scale formation. It will also be used in developing a thermodynamic model to provide a quantitative assessment of scale formation under the conditions prevailing in industry. INTRODUCTION In kraft pulp mills, sodium hydroxide (NaOH) and sodium sulfide (Na2S) are used to pulp the wood. After pulping, the dissolved organics and spent pulping chemicals are washed from the pulp where black liquor is produced. The black liquor is concentrated in the evaporation plant to increase the dry solids content to 65-85% prior to firing in a recovery boiler. The inorganic chemicals are recovered from the recovery boiler, undergo recausticizing and are reused for pulping [1]. During black liquor evaporation, the solubility limit of the inorganic slats may be exceeded which leads to scale formation that fouls the heat transfer surface [2]. The black liquor composition and properties vary from one mill to another depending on the wood species, pulping process and conditions. The following table shows a typical composition of black liquor obtained from North American mills. Table 1: Typical Composition of Black Liquor [2]. Range Range Range Analyte Analyte Analyte (wt% BLS) (wt% BLS) (mg/kgBLS ) Na2CO3 4.77-14.5 Na 14.0-20.3 C2O4 2000-13400 Na2SO4 1.94-16.1 K 0.82-5.05 Ca 118-1050 Na2S 0.06-2.97 C* 0.54-1.64 Si 367-2080 S2O3 2.40-6.49 C** 30.2-39.7 - - wt% BLS: Weight Percentage on Black Liquor Solids Basis C*: Inorganic Carbon C**: Organic Carbon Oxalate exists in wood chips primarily as CaC2O4 and K2C2O4 [3]. It is also formed during pulping [4], oxygen delignification [5], and bleaching [6]. The role of oxalate in plants is to balance the charge of excess cations through a formation of crystals; most commonly, calcium oxalate [7]. It has been reported that the content of oxalic acid in North American wood ranges between 0.1 and 0.4 kg/metric ton, depending on the wood species (i.e. softwood, hardwood, and other species). While different, the content in bark can be as high as 15 kg/metric ton [8, 4]. In addition to the oxalate release during pulping, it has been also identified that oxalate is formed instantaneously during pulping, but the mechanisms by which it is formed are still unknown [4]. The concentration of oxalate in black liquor is in the range of 0.20-1.34% dry solids [2], where the lower concentration limit is typical for softwood and the higher limit is typical for tropical hardwood. Of the many organic compounds present in black liquor, sodium oxalate can precipitate when solubility limit is exceeded and thus contributes to scale formation [9]. Since sodium oxalate exhibits normal solubility, it favours precipitation on cooler surfaces. Such precipitation of sodium oxalate poses numerous problems in the evaporation plant and high solids lines. In the survey of evaporator fouling problem conducted in 1998, only one mill has reported sodium oxalate scaling [10]. A few other cases of sodium oxalate scaling have been reported in the literature. Since sodium oxalate grabbed more attention, a number of mills are suspecting that it could be incorporated with Na2CO3 and Na2SO4 scales. Since the salts of Na-CO3-SO4 system exhibit inverse solubility, sodium oxalate is anticipated to behave as an agglomeration agent for the pre-existed crystals present in the bulk solution, resulting in a formation of layered scales [11]. That said, more work is needed to prove that it is true. To date, there is only one study in the literature about sodium oxalate solubility in black liquor [12]. The experiments were carried out using two softwood black liquors. The experimental matrix included only two solids contents, 18 and 36% dry solids, and a temperature range of 90-150 oC. However, the equilibrium was approached by dissolution and sodium chloride (NaCl) or sodium acetate (C2H3NaO2) were added to the liquor to adjust the total concentration of sodium [12]. The addition of salts to adjust the total sodium can be a limitation since it does not prevail the conditions in the pulp mills. Therefore, the experimental findings do not necessarily represent the sodium oxalate solubility during black liquor evaporation. The solubility of sodium oxalate can be explained by the following chemical reaction: NaCOs ↔ 2Na CO Eq. 1 The thermodynamic equilibrium constant of sodium oxalate reaction is defined as: K . Eq. 2 K Na . C O Eq. 3 Ulmgren and Radestrom defined the apparent solubility product [12]: Eq. 4 L Na CO , From a thermodynamic perspective, the true equilibrium constant of any reaction is a function of the activity rather than total concentration, see Eq. 2. The activity by definition is the product of the activity coefficient and concentration, see Eq. 3. Since it is more practical to experimentally determine the total concentration of ions, the solubility product is only expressed as a function of concentration. This imposes implications when dealing with concentrated solution since the activity coefficient of an ion departs further from unity. log L 0.53 0.024 Eq. 5 log L 1.78 0.044 856/ Eq. 6 According to the experimental findings of Ulmgren and Radestrom, two correlations were developed to describe the apparent solubility product as a function of temperature and sodium ion concentration. However, Eq. 5 is for a temperature equal to 90 oC and Eq. 6 is for a temperature range of 110-150 oC. The findings indicate that at 90 oC the apparent solubility product decreases as the sodium concentration increases. While at 110-150 oC, the apparent solubility increases as the sodium concentration increases. No explanation was provided as to why sodium oxalate exhibits different solubility behaviour at 90 oC compared to at 125 and 150 oC. On the other hand, the OLI simulation in Table 2 shows that the equilibrium concentration of sodium oxalate varies significantly, depending on the salt added. This strongly indicates the sodium activity is different for each solution despite fixing the total sodium concentration, temperature, and pH. This observation is anticipated to be true also for black liquor where the sodium oxalate solubility will depend on the liquor chemistry, process conditions, etc. This study offers solubility data for sodium oxalate in various black liquors at a range of dry solids and temperatures used in the industry. Generating such data will also be helpful in developing a predictive model in OLI for sodium oxalate formation during evaporation. Table 2: Modelled Sodium Oxalate Solubility in Water at 90 oC and 1 atm Using OLI. Salt Added Concentration Sodium** pH Soluble Oxalate (g/kg H2O) (g/kg H2O) (g/kg H2O) Sodium Chloride 99.4 46 11.7 9.8 Sodium Formate 115.6 46 11.7 15.3 Sodium Acetate 139.5 46 11.7 16.3 Sodium Sulphate 120.7 46 11.7 22.4 Sodium Carbonate 90.1 46 11.6 22.5 ** The total sodium includes 6.9 g Na/kg H2O coming from sodium hydroxide addition to adjust the pH. EXPERIMENTAL PROCEDURE Softwood and hardwood black liquors were obtained from Canadian kraft mills pulping. As shown in Table 3, the liquor samples were named based on the mill, wood type, and dry solids. The black liquor samples were used to determine the sodium oxalate solubility at a range of temperatures and dry solids. The dry solids of all samples were first measured (TAPPI Standard Test, T650 om-05) to either dilute or concentrate the liquors to adjust the sodium concentration. The dilution is done by adding deionized water to the liquor sample and the concentration is done by an open evaporation under the fume hood. Once the dry solids are set to the target, the liquor sample is transferred to 250 mL Pyrex bottles for the experiment. The experimental matrix includes dry solids of 25-35 wt% and a temperature of 50 oC. The solubility experiments were performed in the Pyrex bottles immersed in a water bath shaker with a digital temperature control (Memmert, ONE22). However, equilibrium was approached by the dissolution of solid sodium oxalate (Na2C2O4(s)) which was added in excess to the black liquors. The experiment was let to equilibrate at the temperature of interest.
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