神经网络降维分析法在制浆蒸煮工艺中的应用

Application of the Analysis Method on Neural NetworkReducing Dimension to Pulping Process

将神经网络降维分析法应用于制浆蒸煮工艺过程，揭示了最高温度、保温时间、用碱量、蒽醌用量等工艺参数间的内在联系和对纸浆得率、硬度的关系．研究表明：对于以木料为原料的蒸煮工艺，当控制纸浆硬度在一定范围的条件下，提高最高温度、适当降低保温时间、减少用碱量和蒽醌用量能明显提高纸浆得率．

With the analysis method on neural network reducing dimension appplied to cooking process,the relation between operating variables and their effect on pulp yield and hardness has been revealed. Research result shows that by increasing maximum temperature and moderetely decreasing time at maximum temperature,volume of alkali and anthraquinone,pulp yield can be obviously increased under controlling definite hardness range,for cooking process using wood as raw.