CD Tugas Akhir
“Faktor-Faktor Yang Memengaruhi Konsumsi Kapur Pada Proses Recausticizing Di Pt. Riau Andalan Pulp And Paper”
ABSTRACT
Recausticizing is a green liquor processing unit into white liquor. White liquor is
produced by reacting green liquor with lime (CaO). The amount of lime use is
highly considered to save production costs. Green liquor produced in the recovery
boiler has a sulfidity content of 32‒39%, this causes a difference in the amount of
lime consumption used to produce white liquor. In this final project, an analysis
will be conducted on the factors that influence in the amount of lime consumption
in the Recausticizing process. Observations are made by taking secondary data.
The amount of lime use is influenced by sulfidity in green liquor, active CaO and
the initial temperature of green liquor. From the results of the final project that
has been analyzed, it is concluded that the higher the sulfidity of green liquor, the
less lime should be added. The amount of lime consumption for recausticizing at
37,5% sulfidity is 78 kg/m3WL, while at 32,4% sulfidity the lime consumption is
81 kg/m3WL. High Active CaO also allows reduction of the amount of lime used,
evidenced by data showing when active CaO at 90,1% the amount of lime
consumption is about 78,1 kg/m3WL, while active CaO at 85,4% lime
consumption is about 80,5 kg/m3WL. The temperature of green liquor also affects
the consumption of lime. The higher the temperature of green liquor, the less use
of lime so that the causticizing efficiency (CE) value is not achieved. If the
temperature of green liquor is too low, then there is an excess consumption of
lime that causes lime does not react perfectly (free lime). The optimum
temperature of green liquor for recausticizing reaction is 85±1oC. This
temperature is effective to get the desired active alkali target of 107 gpl.
Keyword: Active CaO, Green liquor, Lime consumption, Recausticizing, Sulfidity
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