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Chemical pulping and bleaching

Innventia has solid knowledge and experience of chemical pulping, with access to modern equipment and qualified scientists, recognised both nationally and internationally. We can provide the answers and information you need within the following areas:

  • the suitability of wood varieties for use in different paper and special cellulose grades
  • cooking and bleaching conditions
  • simultaneous shearing and compression of the chip column during cooking
  • new cooking/bleaching agents
  • bleachability and brightness stability
  • pulp reactivity
  • metal management
  • pulp and fibre properties
  • environmental impact
  • chip pre-treatment
  • wood raw material

As well as improving existing processes for kraft cooking, oxygen delignification and bleaching, we also develop new processes for chemical pulping. Focus areas include:

  • Optimised strategies for pulping and bleaching with regard to pulp quality and process economy
  • Development of specialty cellulose pulps with high reactivity
  • Integration of biorefinery processes into chemical pulp mills
  • New low-effluent and sustainable pulp processes

Ask us about chemical pulp – we have the answers for pulping and bleaching


Marie Bäckström
+46 768767352
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 A comparison of fibre deformations from mill like and laboratory kraft cooking of softwood
Salmén L, Hornatowska J
Nordic Pulp Paper Research J. 29(2014):2, 211-217

Sulphur-free cooking for added value cellulose
Karlström K, Sjögren B, Vorweg W, Volkert B
5th Nordic Wood Biorweinery Conference (NWBC), Stockholm, Sweden, March 25-27, 2014, Proceedings pp 44-49

Sulphur-free process for dissolving pulp
Karlström K, Sjögren B, Kulander I
5th Nordic Wood Biorefinery Conference (NWBC), Stockholm, Sweden, March 25-27, 2014, Proceedings pp 253-254

Environmental performance of modern ECF bleaching
Axegård P, Bergnor E
Int. Pulp Bleaching Conference, Portland, OR, USA, Oct. 5-7, 2011, Proceedings pp 31

Effects of mechanical forces on strength delivery in softwood kraft cooking
Salmén L, Lundqvist F
Appita 64(2011):1, 89-94

Impact of ionic strength on alkalinity during kraft cooking and impact on process economy
Lundqvist F, Olm L, Tormund D
ABTCP 2008, Sao Paulo, Brazil, Oct. 13-16, 2008

Continuous kraft cooking: research and applications
Annergren G, Lundqvist F
STFI-Packforsk, Stockholm 2008, 82 pp (ISBN 9789186018160)