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A partial removal of lignin from black liquor (BL) by carbonation and lignin precipitationwas studied. In lignin-lean BL droplets during combustion in a laboratory furnace at800°C in stagnant air, the maximum swelling was decreased. This observation wasinterpreted as showing that the lignin content decrement is due mainly to removal of highermolar mass (HMM) lignin and that the Na 2 CO 3  content of the BL isincreased. Stepwise precipitation experiments with industrial softwood and hardwood kraft BLsby carbonation (resulting in pH decrement from 13 to 9) indicated that a fraction of HMM lignin(MM &gt;10 kDa) with a higher amount of carbohydrates precipitated more prominently andearlier than the fraction with lower molar mass (LMM) lignin (MM &lt;10 kDa) containingless amounts of carbohydrates. Separate experiments with a 50/50 (by wt) mixture of differentlignin fractions (1–5, 5–10 and &gt;10 kDa) and BL-originated aliphaticcarboxylic acids were performed and found that the mixture of medium MM fraction (MM5–10 kDa) swelled more than the other lignin fractions. The addition ofNa 2 CO 3  to BL also reduced the maximum swelling of a BL droplet.

Role of lignin and sodium carbonate on the swelling behavior of black liquor droplets during combustion