竹漿ECF漂白

輕化工程論文編號:QH006  論文字?jǐn)?shù):13615,頁數(shù):28
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 實驗 2
2.2.1化學(xué)分析試樣制成 2
2.2.2 水分的測定 3
2.2.3 竹粉灰分的測定 4
2.2.4 苯醇抽出物的測定 5
2.2.5 酸不容木素含量的測定 6
2.2.6 綜纖維素含量的測定 7
2.3 結(jié)果與分析 8
3 蒸煮 9
3.1 本章目的 9
3.2  KP法特征 9
3.3 實驗 10
3.3.1  試樣和試劑的制成 10
3.3.2 蒸煮 11
3.3.3 疏解和過濾 12
3.3.4 抄造和烘干 12
3.4  漿板水分測定 12
3.5  漿得率計算 13
3.6  漿板的卡伯值測定 14
3.7  白度的測定 15
3.8 結(jié)果與觀察 17
4 漂白 18
4.1本章目的 18
4.2 實驗 19
4.2.1 漂液的制備 19
4.2.2 二氧化氯有效含量的測定 19
4.2.3 漂白 19
4.2.4 白度的測量 21
4.3 結(jié)果與討論 22
致謝 23
參考文獻(xiàn) 24

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)度來評價，竹子是較好的造紙原料，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ECF,TCF等少氯或無氯漂白新方法、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�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.實驗表明,新竹漿的蒸煮特性略微高于舊竹漿,含堿量增加,其對舊竹漿相比新竹漿白度變化的作用更強(qiáng). 最后也對兩組相同含堿量的新舊竹漿的漿板進(jìn)行了漂白,實驗表明,新舊竹漿在相同含堿量漿的條件下經(jīng)過ECF漂白所提高的白度相近，無明顯區(qū)別，第一階段和第二階段提高的白度也很穩(wěn)定，這表明ECF漂白對于相同制漿條件下不同的漿料具有穩(wěn)定的漂白效果。
關(guān)鍵詞: 竹漿;  蒸煮;  漂白;  白度

ECF 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 ECF,TCF bleaching, such as new non- chlorine or less- chlorine 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 little higher than the old bamboo.with the increasing of the alkalinity,the the old cooking bamboo has more influence to the whiteness. at last,I bleach two group both of new and old cooking bamboo in the same alkalinity level. The experimental results show that,both the new and old cooking bamboo increace almost the same whiteness level through the ECF bleaching in the same alkalinity level,the increace of whiteness was stable both in stage one and stage two.it open out that ECF bleaching have a stable effect on increasing the bleaching for the cooking bamboo which was cooking in the same condition.
 Keywords:  bamboo, kraft pulp, cooking, bleaching, brightness.