竹子与马尾松KP法混合蒸煮制浆性能研究  

A Study on the Pulping Performance of Mixed Bamboo and Masson's Pine Kraft Cooking

作　　者：蒙衍强[1] 庞业娟 

机构地区：[1]柳州师范高等专科学校,广西柳州545004 [2]柳州两面针纸业有限公司,广西柳州545011

出　　处：《造纸科学与技术》2011年第4期4-7,共4页Paper Science & Technology

摘　　要：通过竹子、马尾松不同比例的混合蒸煮试验,研究了用碱量、硫化度及竹木配比对制浆性能的影响,并对两种比例的混合浆物理性能进行了测试,结果表明按照一定配比,采用适当的硫酸盐法蒸煮工艺,竹子、马尾松混合蒸煮是可行的,可获得质量良好的木竹混合浆。By mixed cooking experiment of different proportion of bamboo and Masson＇s pine,the effects of alkali charge,sulfidity and the ratio of bamboo and pine on the pulping performance were studied.And the physical properties of the resulted pulp for two proportions of bamboo and Masson＇s were tested.The results indicat that： using reasonable proportion of bamboo and pine,and adopting suitable cooking technology of kraft pulping,the mixed cooking for bamboo and pine is feasible,and can obtain high-quality pulp of bamboo and pine.

关 键 词：竹子 马尾松 混合蒸煮 制浆性能 

分 类 号：TS743.11[轻工技术与工程—制浆造纸工程]