摘要
在本实验条件下,160℃保温1.6h,酸比(化合SO_2/游离SO_2)2.4:1～2.7:1为最佳。可获得本色浆色浅,得率和强度较高,漂率较低的纸浆。高酸比(2.4:1～3.0:1)延长保温时间(保温2h),纸浆强度没有提高,但纸浆得率有较大下降(下降4％左右)。低酸比,特别当酸比为2.1:1～1.8:1时,缩短保温时间(保温1h),纸浆卡伯值和漂率明显上升,纸浆得率无明显提高,但漂白浆强度显著提高,而且可以克服蒸煮液循环时产生淀沉和堵塞管路的问题.
Under the experimental conditions, as the cooking time at 160癈 remains for 1.5 h, the optimum acid ratio (combined so2/free so2) is 2.4 : 1 to 2 .7 : 1.The pulps with light color, higher yield and strength properties, as well as lower bleachability can be obtained. When higher acid ratio (2.4:1 to 3.0 :1) and longer cooking time (2h ) are used for the cooks, the pulp strength properties do not increase, but the pulp yields reduce (about 4%) . If lower acid ratio, especially for 2.1 : 1 to 1.8 : 1, and short cooking time (1h) are employed for the cooks, the pulp Kappa number and bleachability increase obviously, and the pulp yields do not improve. However, the strength properties of bleached pulp increase remarkably, and the problem of precipitation and block in the digester liquor-circulating line may be resolved.
出处
《天津轻工业学院学报》
1990年第1期7-12,共6页
Journal of Tianjin University of Light Industry
关键词
芦苇
亚硫酸氢镁法
制浆
酸比
总酸
Reed, Magnesium bisulfite pulping, Acid ratio, Totalacid, Combined acid, Free acid
