摘要
通过竹子、马尾松不同比例的混合蒸煮试验,研究了用碱量、硫化度及竹木配比对制浆性能的影响,并对两种比例的混合浆物理性能进行了测试,结果表明按照一定配比,采用适当的硫酸盐法蒸煮工艺,竹子、马尾松混合蒸煮是可行的,可获得质量良好的木竹混合浆。
By mixed cooking experiment of different proportion of bamboo and Masson＇s pine,the effects of alkali charge,sulfidity and the ratio of bamboo and pine on the pulping performance were studied.And the physical properties of the resulted pulp for two proportions of bamboo and Masson＇s were tested.The results indicat that： using reasonable proportion of bamboo and pine,and adopting suitable cooking technology of kraft pulping,the mixed cooking for bamboo and pine is feasible,and can obtain high-quality pulp of bamboo and pine.
出处
《造纸科学与技术》
北大核心
2011年第4期4-7,共4页
Paper Science & Technology
关键词
竹子
马尾松
混合蒸煮
制浆性能
bamboo
Masson＇s pine
mixed cooking
pulping performance
