麦草硫酸盐法蒸煮黑液产生甲醇的研究

Methanol Formation from the Black Liquor of Wheat Straw Kraft Pulping

研究了麦草硫酸盐法蒸煮黑液在加热处理过程中,甲醇产生量与反应温度、时间、气体环境、氢氧化钠和硫化钠浓度以及气液相比的关系。研究结果表明,反应温度、时间、氧气环境以及气液相比对黑液加热反应过程中甲醇的产生具有很大影响。随着反应温度的升高、时间的延长和气液相比的增大,甲醇产生量不断增加。气液相比为1.1时,黑液在氧气环境、120℃下反应3 h后,甲醇浓度比原黑液增加291.7%。而氮气环境、氢氧化钠浓度以及硫化钠浓度对黑液产生甲醇的影响不显著。

The methanol formation from the kraft black liquor of wheat straw, as it was heated, was studied. The relationship between methanol formation from the black liquor and reaction temperature, time, gas environment, sodi- um hydroxide concentration, sodium sulfide concentration, as well as gas -liquid phase ratio was investigated. The results showed that temperature, time, oxygen atmosphere and gas - liquid phase ratio played a great role in methanol formation from black liquor. With the increase of temperature, time and gas - liquid phase ratio, methanol formation increased constantly. Compared with original black liquor, methanol concentration increased by 291.7%, when gas - liquid phase ratio was 1.1, the black liquor was heated for 3 hours in oxygen atmosphere at 120℃. The influence of nitrogen atmosphere, concentration of hydroxide and sodium sulfide on methanol formation from black liquor was not significant.