稻草浆蒸煮同步除硅降低黑液黏度技术  

Black Liquor Viscosity Reduction by Removing Silica Interference

作　　者：崔恩亮[1] 苏文强[1] 

机构地区：[1]东北林业大学,哈尔滨150040

出　　处：《东北林业大学学报》2012年第8期90-91,99,共3页Journal of Northeast Forestry University

基　　金：东北林业大学研究生论文资助项目(STIT10)

摘　　要：在蒸煮稻草的过程中,分别加入氧化铝、氧化镁、氧化钙,使其同溶出的硅发生反应生成某种物质留在纤维中,以减少黑液中硅质量分数,降低黑液黏度,消除或降低"硅干扰"。结果表明:加入3%～5%除硅剂后,黑液中硅质量分数降低,最大降幅达84.39%;黑液黏度最大下降幅度为16.7%,而纸浆中硅质量分数有大幅度提升。In this study, oxides such as Al2O3, MgO and CaO, were added to the cooking liquor of rice straw in soda-AQ pulping process, respectively. These oxides reacted with silicon to generate a kind of substance, which remained in the fibers ; therefore, the content of silicon in the black liquor declined. Results showed that, in the seda-AQ pulping process, adding 3% to 5% oxides could significantly decrease the silicon content in straw black liquor, and the maximum decreasing amplitude reached 84.39% ; black liquor viscosity almost decreased by 16.7%, and the silicon content in pulp also increased obviously.

关 键 词：稻草浆 黑液降黏 硅干扰 

分 类 号：TS733.9[轻工技术与工程—制浆造纸工程]