Evaluation of sodium salt scaling in black liquor evaporators using existing process data

Abstract

Scaling caused by sodium carbonate and sodium sulphate salts is a common problem during black liquor evaporation and mills currently have no proper tools to monitor or follow it up. The method proposed enables automatic evaluation of scaling rates and behaviours, together with washing performance, by using measurements that are already available at most mills, such as the boiling point elevation and the overall heat transfer coefficient. The method identified the scaling correctly in most cases, normally >90 %, although fast and sudden scaling proved to be challenging; its performance was also dependent on the quality of the data used. Historical data from three mills was evaluated and it was found that the scaling rate generally increased at higher concentrations of black liquor: one of the mills had almost no scaling below 70 % dry solids content. Another mill, however, deviated from this trend and had significant problems with fast and sudden scaling in one effect at around 60 % dry solids content. The correlation of process parameters revealed that this scaling was triggered, to a large extent, by the absence of tall oil brine, which is a side stream from the production of tall oil that is normally fed to the evaporators.

Mathematical Modelling of Infra-Red Evaporation Characteristics of Wheat Straw Black Liquor

“…Thus, the physical mechanism prevailing in moisture transfer of the black liquor sample has resulted in a falling rate period (FRP) and internal diffusion throughout the evaporation process. Moreover, other studies also have reported similar behaviour (Karlsson, 2020).…”

Sodium salt scaling in black liquor evaporators and the effects of the addition of tall oil brine

“…The amount of additive used in the experiments corresponds to the amount of brine added to the evaporator in Mill 1; depending on the salt content of the liquor, the amount of ash added and the crystallizing species, it might then be close to the limit required to achieve inhibition. The scaling in Effect 1C in this mill, operating at around 60 % DS, was investigated by Karlsson (2020): scaling generally disappeared when brine was added, but there were also periods when there was no inhibiting effect. There seems to be a potential for improving the situation in the mill by increasing the addition of brine and reducing the amount of salt.…”