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稻草浆蒸煮同步除硅降低黑液黏度技术

Black Liquor Viscosity Reduction by Removing Silica Interference

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【作者】 崔恩亮苏文强

【Author】 Cui Enliang,Su Wenqiang(College of Material Science and Engineering,Northeast Forestry University,Harbin 150040,P.R.China)

【机构】 东北林业大学

【摘要】 在蒸煮稻草的过程中,分别加入氧化铝、氧化镁、氧化钙,使其同溶出的硅发生反应生成某种物质留在纤维中,以减少黑液中硅质量分数,降低黑液黏度,消除或降低"硅干扰"。结果表明:加入3%~5%除硅剂后,黑液中硅质量分数降低,最大降幅达84.39%;黑液黏度最大下降幅度为16.7%,而纸浆中硅质量分数有大幅度提升。

【Abstract】 In this study,oxides such as Al2O3,MgO and CaO,were added to the cooking liquor of rice straw in soda-AQ pulping process,respectively.These oxides reacted with silicon to generate a kind of substance,which remained in the fibers;therefore,the content of silicon in the black liquor declined.Results showed that,in the soda-AQ pulping process,adding 3% to 5% oxides could significantly decrease the silicon content in straw black liquor,and the maximum decreasing amplitude reached 84.39%;black liquor viscosity almost decreased by 16.7%,and the silicon content in pulp also increased obviously.

【基金】 东北林业大学研究生论文资助项目(STIT10)
  • 【文献出处】 东北林业大学学报 ,Journal of Northeast Forestry University , 编辑部邮箱 ,2012年08期
  • 【分类号】X793
  • 【被引频次】2
  • 【下载频次】101
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