论文编号:QH006 论文字数:13615,页数:28
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ECF,TCF等少氯或无氯漂白新方法、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,新竹浆的蒸煮特性略微高于旧竹浆,含碱量增加,其对旧竹浆相比新竹浆白度变化的作用更强. 最后也对两组相同含碱量的新旧竹浆的浆板进行了漂白,实验表明,新旧竹浆在相同含碱量浆的条件下经过ECF漂白所提高的白度相近，无明显区别，第一阶段和第二阶段提高的白度也很稳定，这表明ECF漂白对于相同制浆条件下不同的浆料具有稳定的漂白效果。
关键词: 竹浆; 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 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 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.
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2
2.2.1化学分析试样制成2
2.2.2 水分的测定3
2.2.3 竹粉灰分的测定4
2.2.4 苯醇抽出物的测定5
2.2.5 酸不容木素含量的测定6
2.2.6 综纤维素含量的测定7
2.3 结果与分析8
3 蒸煮9
3.1 本章目的9
3.2 KP法特征9
3.3 实验10
3.3.1 试样和试剂的制成10
3.3.2 蒸煮11
3.3.3 疏解和过滤12
3.3.4 抄造和烘干12
3.4 浆板水分测定12
3.5 浆得率计算13
3.6 浆板的卡伯值测定14
3.7 白度的测定15
3.8 结果与观察17
4 漂白18
4.1本章目的18
4.2 实验19
4.2.1 漂液的制备19
4.2.2 二氧化氯有效含量的测定19
4.2.3 漂白19
4.2.4 白度的测量21
4.3 结果与讨论22
致谢23
参考文献24
竹浆ECF漂白......