| Abstract: | The principal sources of odor in the kraft pulping process are the digester, the direct evaporator, and the recovery furnace. Control of odor from the digester requires the confinement of the noncondensable gases and their destruction by chlorination, burning, or by some other means. Control of odor from the direc’ evaporator depends on efficient black liquor oxidation. The recovery furnace, which potentially can be the worst source of air pollution, must be operated properly within its rated capacity. The chemistry of various control measures is discussed. |
