Fundamental Study of Black Liquor Gasification Kinetics. Quarterly progress report for the period October 1999 to December 1999

The overall objective of this research is to evaluate the kinetics of gasification of kraft black liquor under laboratory conditions simulating pressurized, oxygen-blown gasification. The significant independent variables are gasifier temperature, black liquor composition particle size, and particle residence time. The authors will quantify their impact on the concentration of major and trace gas phase species, as well as the composition of condensed phase inorganic products, including specification of the Na- and S-containing compounds and overall carbon conversion