AO-Ⅱ蒸煮助剂在硫酸盐法蒸煮中的应用研究

The application of cooking additivies AO-Ⅱ in KP cooking

以阴离子表面活性剂和非离子表面活性剂的复配物(AO—Ⅱ)作为蒸煮助剂,与碱液充分混合后进行竹子的硫酸盐法蒸煮实验。主要探讨该表面活性剂复配物对竹子原料蒸煮工艺的影响,并确定了添加AO—Ⅱ的最佳竹子硫酸盐法蒸煮工艺条件。同时,进行了添加AO—Ⅱ的蔗渣和桉木硫酸盐法蒸煮研究。研究结果表明,添加AO—Ⅱ的竹子硫酸盐法蒸煮时间可缩短30min,得率提高2％,纸浆物理指标有不同程度的提高,且蒸煮效果优于在蔗渣、桉木中的蒸煮效果。

An experiment of sulfate cooking of bamboo was carded out after the compound of anionic and nonionic surfactant （ AO - Ⅱ ） as cooking additives was thoroughly mixed with alkali liquor. The influences of the surfactant compound on the cooking process of bamboo and the optimal KP cooking technological conditions of AO- Ⅱ addition were probed. A research on the bagasse and eucalyptus KP cooking with AO- Ⅱ addition was carded out.