摘要
本研究之目的是确定MgO用作麦草中性亚硫酸铵蒸煮缓冲剂的可能性。同时也讨论了加少量表面活性剂对中性亚硫酸胺-MgO蒸煮的影响。结果表明,MgO用量2％(对绝干草)就可供蒸煮,结束时蒸煮液的pH在7左右,随着MgO用量的增加纸浆卡伯值下降,纸浆得率增加和筛渣减少。加入蒸煮液的表面活性剂最佳用量为0.3％～0.5％。
In most existing ammonium sulfite pulping, excess ammonia water is generally used as buffering agent to control pH of cooking liquor after pulping at neutral range. However, this method can result in the loss of ammonina during the cooking period and cause environmental pollution.This study was undertaken to determine the possibility of MgO used as buffering agent in neutral ammonium surlfite cooking of wheat straw. The affect of adding small amouts of surfactant on neutral (NH4)2SO3 MgO cooking was also studied.The results of this study showed at least 2% of MgO (on O D straw) is required to keep the pH of cooking liquor above 7 at the end of cooking. Increasing the charge of MgO can decrease the Kappa number of pulp, increase the yield of pulp and decrease the screenings.Adding small amounts of surfactant to (NH4)2SO3- MgO cooking liquor can improve the yield of pulp, decrease the screenings and Kappa number of pulp, It can also improve the bleachability of pulp and give bleached pulp with better strength properties. The optimum charge of surfactant added to the cooking liquor is 0.3%-0. 5%.
出处
《中国造纸》
CAS
北大核心
1991年第3期48-51,共4页
China Pulp & Paper
