麦草置换蒸煮对黑液特性及其组成的影响  

Effect of Displacement Cooking on the Characteristics of Wheat Straw Black Liquor

作　　者：范黎[1] 李忠正[1] 

机构地区：[1]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

出　　处：《中国造纸》2009年第1期35-37,共3页China Pulp & Paper

摘　　要：采用麦草两段置换蒸煮的方法,将一段蒸煮后取出的黑液送去碱回收,而二段蒸煮后取出的黑液用于配制下一次循环的一段蒸煮药液,这样依次对黑液进行循环利用,研究黑液的特性及其组成在置换蒸煮过程中的变化。结果表明,随着黑液循环达到平衡,抽提的黑液黏度下降,黑液中二氧化硅含量以及聚糖含量减少。Reducing the black liquor viscosity is considered as an effective way to improve chemical recovery performance and solve the pollution problem of non-wood fiber pulping. Some evidences prove that the viscosity of straw soda pulping black liquor will be reduced after it is circulated for several times in the cooking, and the contents of silica and polyose are decreased.

关 键 词：麦草浆黑液 置换蒸煮 黏度 木质素 硅 半纤维素 

分 类 号：X793[环境科学与工程—环境工程]