| 苏可伽,李海龙,储生泽,高其超.备料方式对竹材蒸煮历程及制浆性能的影响[J].中国造纸,2026,45(4):80-87 |
二维码（扫一下试试看！） |
| 备料方式对竹材蒸煮历程及制浆性能的影响 |
| Effects of Preparation Method on the Cooking Mechanism and Pulping Properties of Bamboo |
| 收稿日期：2026-01-12 修订日期：2026-01-26 |
| DOI：10.11980/j.issn.0254-508X.2026.04.011 |
| 关键词: 备料方式 竹浆 蒸煮历程 制浆性能 |
| Key Words:preparation method bamboo pulp cooking mechanism pulping properties |
| 基金项目:广东省科技计划项目（2024B1212050001）。 |
| 作者 | 单位 | 邮编 | | 苏可伽* | 1华南理工大学造纸与污染控制国家工程研究中心,广东广州,510640 | 510640 | | 李海龙 | 1华南理工大学造纸与污染控制国家工程研究中心,广东广州,510640 | 510640 | | 储生泽 | 1华南理工大学造纸与污染控制国家工程研究中心,广东广州,510640 | 510640 | | 高其超* | 1华南理工大学造纸与污染控制国家工程研究中心,广东广州,510640
2华南理工大学先进技术研究院,广东广州,511442 | 511442 |
|
| 摘要点击次数: 471 |
| 全文下载次数: 88 |
| 摘要:本研究采用削片、撕丝除髓2种备料方式制得竹片与竹丝，并以其为原料制备硫酸盐竹浆，研究了备料方式对竹材蒸煮历程及制浆性能的影响。结果表明，在大量脱木质素阶段，竹丝的木质素脱除速率（33.88 %/h）快于竹片（28.53 %/h）。相同蒸煮工艺下，由于竹丝结构较竹片蓬松，药液渗透更快速、均匀，因此木质素脱除率更高。碱液的消耗趋势与木质素脱除情况基本对应。与竹片浆相比，竹丝浆的细浆得率、白度均提高约3个百分点，黏度提高39 mL/g，卡伯值降低7.4，杂细胞含量降低。由于撕丝时的机械挤压作用，竹丝浆的同级分的纤维长度及宽度均降低，但不影响卷曲度，且竹丝纤维及杂细胞的壁层结构有一定破除。综上所述，撕丝除髓的备料方式使部分竹纤维断裂、形态改变，在蒸煮过程中木质素脱除更完全，制浆性能更优。 |
| Abstract:In this study, bamboo chips and bamboo strands were prepared using two preparation methods, namely chipping and stranding with pith removal. Kraft bamboo pulp was then produced from these materials to investigate the effects of preparation methods on the cooking behavior and pulping properties. The results showed that during the bulk delignification stage, the delignification rate of bamboo strands (33.88 %/h) was faster than that of bamboo chips (28.53 %/h). Under the same cooking conditions, due to the looser structure of bamboo strands compared to chips, the chemical liquor penetrated more rapidly and uniformly, resulting in a higher delignification percentage. The alkali consumption trend generally corresponded to the delignification behavior. Compared to bamboo chip pulp, bamboo strand pulp exhibited about 3 percentage point increase in both screened pulp yield and brightness, 39 mL/g increase in viscosity, 7.4 decrease in Kappa number, and a reduction in non-fiber cell content. Mechanical compression during stranding process reduced the fiber length and width within the same fraction of bamboo strand pulp, but did not affect curl, while the cell wall structures of fibers and non-fiber cells in bamboo strands were partially disrupted. In summary, the stranding with pith removal preparation method resulted in partial fiber breakage and morphological changes, leading to more complete delignification during cooking and superior pulping properties. |
| 查看全文
HTML
查看/发表评论 下载PDF阅读器 |
|
|
|