日本落叶松硫酸盐法制浆特性

Kraft Pulping Properties of Larix Kaempferi

以日本落叶松为原料,分别研究了用碱量、硫化度、保温时间对硫酸盐法制浆的影响,并对不同树龄、不同部位和不同单株之间的制浆差别进行了比较。结果发现,最佳蒸煮工艺条件为:用碱量21%、硫化度25%、最高温度170℃,保温时间2.5h;随着树龄的增大,日本落叶松的蒸煮难度增加;树干的顶部、干部和基部相比较,干部原料较易蒸煮;不同单株间的制浆性能差别较小;12年生日本落叶松纸浆的物理性能较15年生、23年生树龄的好。

This paper investigates the influence of dosage of soda,sulfidity and the time at maximum temperature on L.kaempferi kraft pulping.The study is also to find out the differences between L.kaempferi trees of different age and between different vertical locations within a stem in kraft pulping.The results show the optimal pulping conditions are:dosage of soda is21%,sulfidity is25%,the max.tem-perature is170℃and time at maximum temperature is2.5h.With increasing of the age,L.kaempferi tree becomes more and more difficult to be cooked.The middle section of the stem is easier to be cooked compared with the crown section and the base section.The physical properties of the pulp of12-year old L.kaempferi are better than those of the two other aged trees.