竹漿過氧化氫漂白

輕化工程論文編號(hào):QH030  論文字?jǐn)?shù):13265,頁(yè)數(shù):31

目錄

中文摘要 I
英文摘要 II
目錄 III
1  緒論 1
1.1 研究背景 1
1.2 研究目的 1
1.3 竹子在植物學(xué)上的位置 2
2 竹子化學(xué)成分分析 2
2.1本章目的 2
2.2 實(shí)驗(yàn) 3
2.3 結(jié)果與觀察 9
3 蒸煮 10
3.1 本章目的 10
3.2  KP法特征 10
3.3 實(shí)驗(yàn) 11
3.4  漿板水分測(cè)定 14
3.5  漿得率計(jì)算 15
3.6  漿板的卡伯值測(cè)定 16
3.7  白度的測(cè)定 17
3.8 結(jié)果與觀察 18
4 漂白 20
4.1本章目的 20
4.2 實(shí)驗(yàn) 21
4.2.1 漂液的制備 21
4.2.2 漂白 21
4.2.3 白度的測(cè)量 22
4.3 結(jié)果與討論 22
5 結(jié)論 24
致謝 25
參考文獻(xiàn) 26

摘要:  竹子的纖維形態(tài)及化學(xué)組成表現(xiàn)出較好的制漿性能。從制漿性能及紙漿強(qiáng)度來評(píng)價(jià)，竹子是較好的造紙?jiān)�料，僅次于針葉木，接近于闊葉木。隨著造紙工業(yè)的發(fā)展，采用連續(xù)蒸煮和以氧及過氧化氫等無污染漂白新方法、新技術(shù)代替?zhèn)鹘y(tǒng)的竹子間歇蒸煮及常規(guī)含氯漂白的制漿技術(shù)是現(xiàn)代竹漿廠的目標(biāo)。以竹代木，以減輕造紙工業(yè)對(duì)木材原料需求的壓力，適應(yīng)生態(tài)環(huán)境保護(hù)的要求為竹漿造紙?zhí)峁┝艘粋�(gè)廣闊的發(fā)展良機(jī)。
 本論文主要分析了新舊竹漿的各化學(xué)成分的含量, 并通過蒸煮,比較了新竹漿和舊竹漿的蒸煮特性.實(shí)驗(yàn)表明,新竹漿的蒸煮特性明顯高于舊竹漿,并且活化度越高,其蒸煮性能越好.抄造出的漿板越干凈,所含雜質(zhì)也較少. 在相同活化度下,溫度越高,蒸煮時(shí)間越長(zhǎng),其蒸煮性也越好. 最后也對(duì)兩種不同活化度條件下的漿板進(jìn)行了漂白,實(shí)驗(yàn)表明,活化度高的其漂白效果好,且在相同條件下時(shí),新竹漿的漂白效果優(yōu)于舊竹漿.
 
關(guān)鍵詞: 竹漿;  蒸煮;  漂白;  白度  
Hydrogen Peroxide Bleaching of Bamboo

 Abstract:  Bamboo fiber morphology and chemical composition of the pulp showed better performance. Pulp from the pulp strength properties and to eva luate, bamboo paper is a better raw materials, second only to coniferous wood, close to broad-leaved trees. With the development of paper industry, for cooking and the use of oxygen and hydrogen peroxide bleaching, such as new non-polluting methods, new technologies replace the traditional bamboo and conventional batch cooking chlorine bleaching of pulp and technology is the goal of modern bamboo plant. On behalf of a bamboo wood, paper industry in order to reduce the demand for wood raw material pressure to adapt to the requirements of ecological and environmental protection for the bamboo paper provides a broad development opportunities.
 This paper analyzes the old and the new chemical composition of the bamboo content and, through cooking, compare new and old bamboo the cooking characteristics of bamboo. The experimental results show that the cooking properties of the new bamboo was significantly higher than the old bamboo, and activation degree of the more high, the better the performance of their cooking. pulp copied to create a more clean and contained fewer impurities. in the same degree of activation, the higher the temperature, the longer the cooking, the cooking, the better also. the end of two under the conditions of different degrees of activation were pulp bleaching, experiments show that activation of its high effective bleaching, and under the same conditions, the bleaching effect of the new bamboo is superior to the old.
 
 Keywords:  bamboo kraft pulp, Cooking, bleaching, brightness.