南京林业大学学报（自然科学版）2011，Vol.35Issue(6)：77-80,4.DOI:10.3969/j.issn.1000-2006.2011.06.016
氧气加压热处理降低麦草碱法蒸煮黑液黏度的技术
Viscosity reduction technologies of wheat straw alkaline pulping black liquor by an oxygen enhanced heat treatment
摘要
Abstract
In order to reduce the viscosity of black liquor, a three-factor and three - level orthogonal experiment was employed to study the effects of alkali charge, maximum temperature and holding time at the maximum temperature on the viscosity of black liquor from wheat straw soda pulping by a simple heat treatment. While a four-factor and three-level orthogonal experiment was designed to study the effects of alkali charge, maximum temperature, holding time, and oxygen pressure on the viscosity reduction of black liquor from wheat straw soda pulping by an oxygen enhanced heat treatment. The results of variance analysis showed that the viscosity reduction of wheat straw black liquor by heat treatment with oxygen was much efficient than that of treated by simple heat treatment. The viscosity reduction was more prominent when the viscosity concentration more than 30 %. The critical concentration of black liquor treated by heat with oxygen, if compared with the similar heat treatment condition but without oxygen enhanced, increased by around 5 %. And the most remarkable factor which influences the viscosity reduction by heat treatment with oxygen was the maximum temperature. In addition, the optimal condition of heat treatment with oxygen was determined as follows; alkali charge on total solids content was 1.0% (as NaOH) , with maximum temperature of 170℃ , holding time at the maximum temperature of 45 min and oxygen pressure of 0. 7 Mpa.关键词
麦草/碱法蒸煮/黑液/热处理/氧气Key words
wheat straw/ alkaline pulping/ black liquor/ heat treatment/ oxygen分类
轻工纺织引用本文复制引用
张进,曹云峰,刘祝兰,熊林根..氧气加压热处理降低麦草碱法蒸煮黑液黏度的技术[J].南京林业大学学报（自然科学版）,2011,35(6):77-80,4.基金项目
江苏省制浆造纸科学与技术重点实验室资助课题(201017) （201017）
江苏省青蓝工程中青年学术带头人培养对象省教育厅资助课题 （）
