| 氧气加压热处理降低麦草碱法蒸煮黑液黏度的技术 |
| |
| 引用本文： | 张进,曹云峰,刘祝兰,熊林根. 氧气加压热处理降低麦草碱法蒸煮黑液黏度的技术[J]. 南京林业大学学报(自然科学版), 2011, 35(6): 77-80. DOI: 10.3969/j.issn.1000-2006.2011.06.016 |
| |
| 作者姓名： | 张进 曹云峰 刘祝兰 熊林根 |
| |
| 作者单位： | 南京林业大学,江苏省制浆造纸科学与技术重点实验室,江苏 南京 210037 |
| |
| 基金项目： | 江苏省制浆造纸科学与技术重点实验室资助课题(201017); 江苏省青蓝工程中青年学术带头人培养对象省教育厅资助课题 |
| |
| 摘 要： | 为了降低黑液黏度,对麦草碱法蒸煮黑液进行单纯热处理正交试验和氧气加压热处理正交试验,分析了用碱量、加热温度、保温时间及氧压对黑液黏度的影响。结果表明:氧气加压热处理比单纯热处理更能够有效降低黑液黏度,尤其当黑液质量分数大于30%时黏度降低得更加明显。相对于单纯热处理,氧气加压热处理能使得黑液浓缩的临界浓度提高5%左右。影响黑液氧气加压热处理降黏的最大因素是温度,并且得到较为适宜的降黏工艺条件为:用碱量(以NaOH计,质量分数)1.0%,温度170℃,保温时间45 min,氧压0.7 MPa。
|
| 关 键 词： | 麦草 碱法蒸煮 黑液 热处理 氧气 |
Viscosity reduction technologies of wheat straw alkaline pulping black liquor by an oxygen enhanced heat treatment |
| |
| ZHANG Jin,CAO Yunfeng,LIU Zhulan,XIONG Lingen. Viscosity reduction technologies of wheat straw alkaline pulping black liquor by an oxygen enhanced heat treatment[J]. Journal of Nanjing Forestry University(Natural Sciences ), 2011, 35(6): 77-80. DOI: 10.3969/j.issn.1000-2006.2011.06.016 |
| |
| Authors: | ZHANG Jin CAO Yunfeng LIU Zhulan XIONG Lingen |
| |
| Affiliation: | ZHANG Jin,CAO Yunfeng*,LIU Zhulan,XIONG Lingen(Jiangsu Provincial Key Lab of Pulp and Paper Science and Technology,Nanjing Forestry University,Nanjing 210037,China) |
| |
| Abstract: | In order to reduce the viscosity of black liquor,a three-factor and three-level orthogonal experiment was employed to study the effects of alkali charge,maximum temperature and holding time at the maximum temperature on the viscosity of black liquor from wheat straw soda pulping by a simple heat treatment.While a four-factor and three-level orthogonal experiment was designed to study the effects of alkali charge,maximum temperature,holding time,and oxygen pressure on the viscosity reduction of black liquor ... |
| |
| Keywords: | wheat straw alkaline pulping black liquor heat treatment oxygen |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
