摘要
对浙江红麻皮的化学成份和纤维形态进行了观察与分析，在此基础上，着重对其制浆、漂白、打浆性能进行了探讨，并与安徽红麻皮相比较，揭示了不同产地红麻皮制浆性能的差异，根据实验结果总结出浙江红麻皮适宜的制浆工艺．
In this paper, the chemical components and fiber morphology of Zhejiang kenaf bast were studied. On the basis, the cooking, bleaching and beating properties were also investigated in detail. Compared with Anhui kenaf bast,it was revealed that there are some differences in pulping of different region′s kenaf bast. Moreover, the suitable pulping technology for Zhejiang kenaf bast was given according to experiment results.
出处
《陕西科技大学学报（自然科学版）》
1997年第3期37-44,共8页
Journal of Shaanxi University of Science & Technology
基金
国家八五科技攻关项目
关键词
红麻皮
蒸煮
制浆性能
纤维形态
kenaf bast, cooking, pulping properties, fiber morphology
