竹子深度脱木质素蒸煮与常规硫酸盐法蒸煮的比较

Comparison between Extended Delignification Cooking and Conventional Kraft Cooking of Bamboo

为了提高竹浆性能和减少环境污染,对福建丛生小径竹进行了实验室模拟延伸改良连续蒸煮(EMCC)和常规硫酸盐法蒸煮(CKC)的研究。结果表明,EMCC蒸煮通过分段加入蒸煮药液和在逆流段进行药液置换,比CKC具有更高的脱木质素选择性。在蒸煮相同卡伯值的竹浆时,EMCC浆比常规硫酸盐浆(CK浆)具有更高细浆得率、较低粗渣率、更高粘度和更好强度性能。在相同的打浆度下,EMCC浆抗张指数、耐破指数和撕裂指数都比常规硫酸盐浆高。

In an attempt to improve bamboo-pulp properties and reduce environmental impact, laboratory simulated extended modified continuous cooking （EMCC） and conventional kraft cooking （CKC） of bamboo of minor diameters growing in Fujian were carried out in this study. The results indicate that EMCC process has a higher delignification selectivity than CKC process. Compared with conventional kraft （CK） pulp, EMCC pulp has higber screened yield, lower screening rejects, higher viscosity and better strength properties at similar Kappar number. EMCC pulp has higher tensile index, tear index and burst index than those CK at the same beating degree.