测定渗透、扩散和用碱墨在浸渍巨桉（Eucalyptusgrandis）木片中的影响

Determination of the contribution of penetration, diffusion and alkali consumption in the impregnation of Eucalyptus grandis chips

借助一种新的浸渍法对符种浸渍条件在浸渍巨桉（Eucalyptusgrandis）木片时的影响进行了研究。在有预蒸的情况下，30rain的白液和黑液渗透时间足以达到最终的渗透度（超过95％）。在使用r高浓白液的情况下，15min的浸渍时间便足以转移硫酸盐法蒸煮所需的足够的碱到木片巾。当使用有效碱浓度为20g／L氢氧化钠的黑液时，60min的浸渍时间也只传输r所需总碱量的一部分。而目．，在进人到水片的过程中，几乎所有的碱都被消耗，如果小片温度迅速L升剑蒸煮温度，这将可能导致所有的碱都被耗尽。

The influence of impregnation conditions on the phenomena involved in the impregnation of Eucalyptus grandis chips was studied with the aid of a new impregnation method. When pre-steaming was used, 30 minutes of penetration time was sufficient to achieve the final degree of penetration （over 95% ） with white and black liquor. An impregnation time of 15 minutes was found to be sufficient to transfer the required amount of alkali into the wood for kraft cooking, provided that a high-concentrate white liquor was used. Only part of the alkali required was transferred into chips during 60 minutes of impregnation using black liquor with an effective alkali concentration of 20 g NaOH/1. In addition, almost all of the alkali was consumed as it entered into the wood. This risks running out of alkali if the temperature is raised quickly to cooking temperature