竹片贮存对纸浆质量和生产成本的影响  

Effects of Bamboo Slice Storage Time on Pulp Quality and Cooking Cost

作　　者：王仁彬 黄正文 程丽 

机构地区：[1]四川宜宾纸业化学浆厂,四川宜宾644007

出　　处：《纸和造纸》2010年第6期10-12,共3页Paper and Paper Making

摘　　要：分别对鲜料、贮存2个月和贮存3个月的3种竹片进行蒸煮漂白实验,结果表明,随着贮存期时间的延长,蒸煮用碱量逐渐增加,纸浆K值升高,脱木素难度逐渐增加。贮存3个月时,K值高达20。物理强度逐渐降低,鲜料裂断长可达5km,贮存2个月下降10%,贮存3个月较鲜料下降143%。耐折度降低尤为明显。鲜料耐折度高达300次,贮存2个月降低83.67%,贮存3个月比鲜料降低93%。鲜料经过H和P两段漂,白度可达80%,但经过2～3个月贮存后,H和P两段漂后白度只能达73%。鲜料漂白浆中黑色尘埃点少,贮存2个月较鲜料增加3倍;贮存3个月较鲜料增加4.68倍。蒸煮和漂白化学药品增加造成生产成本升高。另一方面由于得率降低造成生产成本升高。We had fresh material, stored 2 months and 3 months bamboo slice for cooking and bleaching. The results showed that, with the increaseing of storage time, alkali dosage and pulp K value were increased. When the storage time of 3 months, K values up to 20, physical strength gradually decreased. The breaking length of fresh material up to 5 kin, when stored 2 months, it dropped 10% ;when stored 3 months, it dropped 14.3%. Folding degree of reduction was particularly, when stored 3 months, it dropped 93%. To fresh material, whiteness up to 80%, when stored 2 or 3 months, whiteness only to73%, black dust spots gradually increased. When cooking and bleaching, the production costs increased by higher chemical and reduction of the harvest rate.

关 键 词：贮存期 竹片 K值 白度 尘埃度 强度 成本 

分 类 号：TS721.2[轻工技术与工程—制浆造纸工程]