麦草碱法蒸煮参变数的定量关系数学模型研究

QUANTITATIVE RELATIONSHIPS OF COOKING RESPONSES WITH VARIABLES IN KP AND Soda—AQ COOKING OF WHEAT STRAW

本文用计算机辅助对麦草硫酸盐法(KP)和烧碱蒽醌法(Soda—AQ)蒸煮过程中纸浆得率和木素含量(或硬度)随蒸煮药品用量(NaOH 及 AQ)、蒸煮温度和升、保温时间及蒸煮液 NaOH 浓度变化的定量关系进行了研究。两种方法各得到7个数学模型(共14个)。这些定量规律既通过了数学检验,又符合前人的定性研究结果。研究表明,两种方法蒸煮过程的定量规律很不相同,与过去报道过的中性亚钠法(NS)的定量规律差别更大。对 KP 法蒸煮影响最大的是蒸煮温度;对 Soda—AQ法的是蒸煮温度和 NaOH 用量;而对 NS 法的则是蒸煮液 Na_2SO_3浓度。本文的数学模型亦定量描述了各因素的协同影响作用。

The quantitative relationship of pulp yield or residual lignin contents with some variables, e.g.cooking temperature,time to and at temperature,NaOH charge and AQ addition as well as NaOH coneentration in the cooking liquor during kraft pulping (KP) and soda—AQ pulping of wheat straw were studied on a laboratory scale.Seven multivariate—mathematical models for each methods were developed with a micrcomputer.The results were also compared with NS methods.It revealed that the quantitative laws of three methods differred from each other much more;especially,the NS methods.The most important variables of effect on cooking process were cooking temperature for KP cooking and cooking temperature and NaOH charge for soda—AQ cooking processes as well. Also,the mathematical models described the synergism of the factors quantitatively.