竹、松混合蒸煮的实验

Cooking Experiment of Bamboo and Pine Mixed Chip

采用KP-AQ法对竹、松混合料片进行蒸煮试验,研究用碱量、硫化度及竹木配比对成浆性能的影响。结果表明,按照一定的竹木配比,采用适当的硫酸盐法蒸煮工艺,竹、松混合蒸煮是可行的,可获得质量良好的松竹混合浆。

In the fact of mixed cooking experiment of different proportion of bamboo and pine,effects of alkali usage,sulfidity,ratio of bamboo and pine on the pulping performance were studied.And the physical property of the pulp for two kinds of the different proportions of bamboo and pine were tested.The results indicated that following suitable proportion of bamboo and pine,and adopting suitable cooking technology of kraft pulping,the mixed cooking for bamboo and pine was feasible,and could obtain high-quality mixed pulp of bamboo and pine.