竹浆过氧化氢漂白

论文编号:QH030  论文字数:13265,页数:31

摘要:  竹子的纤维形态及化学组成表现出较好的制浆性能。从制浆性能及纸浆强度来评价，竹子是较好的造纸原料，仅次于针叶木，接近于阔叶木。随着造纸工业的发展，采用连续蒸煮和以氧及过氧化氢等无污染漂白新方法、新技术代替传统的竹子间歇蒸煮及常规含氯漂白的制浆技术是现代竹浆厂的目标。以竹代木，以减轻造纸工业对木材原料需求的压力，适应生态环境保护的要求为竹浆造纸提供了一个广阔的发展良机。
 本论文主要分析了新旧竹浆的各化学成分的含量, 并通过蒸煮,比较了新竹浆和旧竹浆的蒸煮特性.实验表明,新竹浆的蒸煮特性明显高于旧竹浆,并且活化度越高,其蒸煮性能越好.抄造出的浆板越干净,所含杂质也较少. 在相同活化度下,温度越高,蒸煮时间越长,其蒸煮性也越好. 最后也对两种不同活化度条件下的浆板进行了漂白,实验表明,活化度高的其漂白效果好,且在相同条件下时,新竹浆的漂白效果优于旧竹浆.
 
关键词: 竹浆;  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 evaluate, 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.
 

目录

中文摘要 I
英文摘要 II
目录 III
1  绪论 1
1.1 研究背景 1
1.2 研究目的 1
1.3 竹子在植物学上的位置 2
2 竹子化学成分分析 2
2.1本章目的 2
2.2 实验 3
2.3 结果与观察 9
3 蒸煮 10
3.1 本章目的 10
3.2  KP法特征 10
3.3 实验 11
3.4  浆板水分测定 14
3.5  浆得率计算 15
3.6  浆板的卡伯值测定 16
3.7  白度的测定 17
3.8 结果与观察 18
4 漂白 20
4.1本章目的 20
4.2 实验 21
4.2.1 漂液的制备 21
4.2.2 漂白 21
4.2.3 白度的测量 22
4.3 结果与讨论 22
5 结论 24
致谢 25
参考文献 26