摘要
对慈竹DDS置换蒸煮进行了研究,并采用Design-Expert软件对结果进行了分析.结果表明,热充段用碱量、硫化度、最高蒸煮温度和保温时间等对卡伯值、细浆得率和白度影响明显;热充段用碱量对黏度影响明显.对比DDS置换蒸煮与传统硫酸盐法蒸煮,慈竹DDS置换蒸煮成浆卡伯值低、得率高、且用碱量低.SEM-EDS结果表明,慈竹DDS置换蒸煮的纸浆纤维表面O/C比普通硫酸盐法蒸煮高,这说明DDS置换蒸煮后纤维表面木素含量少.
Design-Expert software was employed to design and optimize the experiment of DDS displacement cooking.It was found that alkali charge,sulfidity,max temperature and heat preservation time could affect the Kappa number,yield of screened pulp and brightness significantly in the stage of hot filling.Additionally,a remarkable impact of alkali charge on viscosity was also observed.Compared to traditional kraft cooking,DDS displacement cooking of Neosinocalamus had advantages of low Kappa number,high yield and low alkali charge.SEM-EDS results showed that the ratio of O/C on the surface of fiber from DDS cooking was higher than KP cooking.
出处
《陕西科技大学学报（自然科学版）》
2014年第5期10-15,共6页
Journal of Shaanxi University of Science & Technology
基金
国家发展与改革委员会重大产业化科技项目(2009606)
