Effect of solvent type and pH degree on the chemical composition of kraft black liquor via ARAS method

dc.contributor.authorCeylan, Esra
dc.contributor.authorKurt, Rıfat
dc.contributor.authorAkyuz, Mehmet
dc.contributor.authorGençer, Ayhan
dc.contributor.authorKılıç, Pekgözlü Ayben
dc.contributor.authorKurt, Rıfat
dc.contributor.authorCeylan, Esra
dc.contributor.authorGençer, Ayhan
dc.contributor.authorPekgözlü, Ayben Kılıç
dc.date.accessioned2025-10-18T10:10:59Z
dc.date.created2023
dc.date.issued2023
dc.departmentFakülteler, Orman Fakültesi, Orman Endüstri Mühendisliği Bölümü
dc.description.abstractIt is barely known that the wastewater, or black liquor, released during the transformation of wood into paper is rich in carbon due to its lignin content. While the chemicals used in paper pulping are recovered by separating them from the black liquor, the value-added chemicals are wasted as they are burned. This study aims to determine how these value-added chemicals dissolved in black liquor and wasted through burning, can be utilized simply and efficiently. To examine the changes in black liquor chemical content, kraft black liquor samples obtained from Pinus brutia (PB) and Populustremula (PT) woods were adjusted with 1 MH3PO4 to pH 5.5, 7 and 8.5. Chloroform (C), toluene (T) and dichloromethane (DM) were used as solvents for liquid-liquid extraction of the value-added chemicals. High-pressure liquid chromatography (HPLC) was used for both qualitative and quantitative analyses. The Additive Ratio Assessment (ARAS) method determined that the optimal conditions for recovering value-added chemicals were obtained with PT at pH 5.5 with DM as a solvent.
dc.identifier.doi10.1007/s00226-023-01467-5
dc.identifier.endpage757
dc.identifier.issn0043-7719
dc.identifier.issn1432-5225
dc.identifier.issue3
dc.identifier.orcidCeylan, Esra/0000-0002-5336-4698
dc.identifier.orcidKurt, Rifat/0000-0002-7136-7665
dc.identifier.scopus2-s2.0-85153112194
dc.identifier.scopusqualityQ1
dc.identifier.startpage741
dc.identifier.urihttps://doi.org/10.1007/s00226-023-01467-5
dc.identifier.urihttps://hdl.handle.net/11772/22150
dc.identifier.volume57
dc.identifier.wosWOS:000972798600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofWood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzWoS_20251016
dc.subjectMultiple Criteria Assessment
dc.subjectPhysicochemical Properties
dc.subjectPhenolic-Compounds
dc.subjectLignin
dc.subjectExtraction
dc.subjectRecovery
dc.subjectFractionation
dc.subjectSeparation
dc.subjectOxidation
dc.subjectVanillin
dc.titleEffect of solvent type and pH degree on the chemical composition of kraft black liquor via ARAS method
dc.typeArticle
dspace.entity.typePublication
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relation.isAuthorOfPublicatione21990ee-41ae-4df2-82d6-282f9b224081
relation.isAuthorOfPublicationafe14e38-2ac7-4405-831a-81a81abf7e97
relation.isAuthorOfPublication.latestForDiscovery7ede7be1-150e-4d01-aefe-5ceb97c0ebec

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