同步除硅处理对草浆黑液理化性质（粘度、VIE）的影响  

The Effect of Desilication Process during Cooking on the Viscosity and Other Pbysical-Chemical Characteristics of Wheat Straw Black Liquor

作　　者：汪苹[1] 张珂[1] 

机构地区：[1]北京轻工业学院

出　　处：《中国造纸》1995年第4期6-9,共4页China Pulp & Paper

摘　　要：主要介绍同步法除硅处理对黑液粘度的影响，给出除硅前后硫酸盐法麦草浆黑液粘度、固形物浓度及温度三者之间的关系，共八条曲线；本文还试验了黑液硅含量与膨润容积系数（ＶＩＥ）之间的关系。The effect of desilication process during cooking on the viscosity and volumetric isothermal expansivity(VIE) of the wheat straw black liquor was studied.The TS(Total Solid Content)-Viscosity relation at varioustemperatures of black liquor with85% silica removal and without silica removal,and the relation of the silica content-VIE were established.The experiment results showed that the viscosity of black liquor could decrease about 43% and the VIE could obviously increase by desilicating

关 键 词：草浆 黑液 粘度 膨润容积系数 除硅 

分 类 号：X793.03[环境科学与工程—环境工程]