预水解强度对相思木硫酸盐法制浆黑液性质的影响

周妙方; 石海强; 李成祥; 王雷明; 袁咪咪

doi:10.11949/j.issn.0438-1157.20180710

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预水解强度对相思木硫酸盐法制浆黑液性质的影响

能源和环境工程 | 更新时间：2020-06-24

- 预水解强度对相思木硫酸盐法制浆黑液性质的影响
- Effect of prehydrolysis strength on properties of black liquor from kraft pulping of Acacia wood
- 化工学报 2019年70卷第1期页码：234-241
- 作者机构：
  
  大连工业大学轻工与化学工程学院，辽宁大连 116034
- 作者简介：
  
  周妙方（1995—），男，硕士研究生，496985118@qq.com
  石海强（1976—），男，教授，shihq@dlpu.edu.cn
- 基金信息：
  
  国家自然科学基金项目(31470603);国家重点实验室项目(201746)
- DOI：10.11949/j.issn.0438-1157.20180710
  中图分类号： TS 71⁺3
- 收稿：2018-07-02，
  
  修回：2018-09-26，
  
  纸质出版：2019-01-05
- 稿件说明：
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周妙方, 石海强, 李成祥，王雷明, 袁咪咪. 预水解强度对相思木硫酸盐法制浆黑液性质的影响[J]. 化工学报, 2019, 70(1): 234-241

ZHOU Miaofang, SHI Haiqiang, LI Chengxiang, WANG Leiming, YUAN Mimi. Effect of prehydrolysis strength on properties of black liquor from kraft pulping of Acacia wood[J]. CIESC Journal, 2019, 70(1): 234-241
周妙方, 石海强, 李成祥，王雷明, 袁咪咪. 预水解强度对相思木硫酸盐法制浆黑液性质的影响[J]. 化工学报, 2019, 70(1): 234-241 DOI： 10.11949/j.issn.0438-1157.20180710.

ZHOU Miaofang, SHI Haiqiang, LI Chengxiang, WANG Leiming, YUAN Mimi. Effect of prehydrolysis strength on properties of black liquor from kraft pulping of Acacia wood[J]. CIESC Journal, 2019, 70(1): 234-241 DOI： 10.11949/j.issn.0438-1157.20180710.

摘要

经水热预水解技术处理木质纤维素，木片的主要成分发生变化，对后续的化学制浆性能及制浆黑液性质带来影响。本实验采用不同预水解强度（P因子）处理相思木片，并对其硫酸盐制浆行为和黑液性质进行分析。研究结果表明，随着P因子的增大，粗浆得率和细浆得率逐渐降低；浆料的卡伯值逐渐升高。当P因子＜200时，水解后木片的黑液固形物含量由空白组的138.48 g/L升高到162.86 g/L；木素含量由58.57 g/L升高到72.68 g/L；残碱量由4.37 g/L迅速降低到2.07 g/L。当200＜P因子＜600时，黑液固形物含量由162.86 g/L降低到142.71 g/L；黑液中木素含量由72.41 g/L降低到59.16 g/L；残碱量由2.07 g/L降低到1.26 g/L。当P因子＞600时，黑液中固形物含量由142.71 g/L升高到156.95 g/L；木素含量由59.16 g/L升高到62.16 g/L；残碱量由1.26 g/L升高到1.37 g/L。不同条件下，黑液中无机物含量变化不大；黑液固形物的热值由对照组的13.71 MJ/kg提高到14.63~15.09 MJ/kg。

Abstract

The lignocellulose is treated by hydrothermal prehydrolysis technology

and the main components of the wood chips are changed

which has an impact on the subsequent chemical pulping properties and the properties of the pulping black liquor. In this experiment

Acacia wood chips were treated with different prehydrolysis strength (P-factor)

and their kraft pulping behavior and resulting black liquor properties were analyzed. The results show that the yield of final pulp is reduced with the increase of P-factor

while the kappa number of pulp is gradually increased. When the P-factor is less than 200

the solid content of the black liquor is increased from 138.48 g/L in the control group to 162.86 g/L

the lignin content is increased from 58.57 g/L to 72.68 g/L

and the residual alkalinity content is decreased from 4.37 g/L to 2.07 g/L. When the P-factor at 200—600

the solid content of black liquor is reduced from 162.86 g/L to 142.71 g/L

the lignin content is reduced from 72.41 g/L to 59.16 g/L

and the residual alkalinity content is reduced from 2.07 g/L to 1.26 g/L. When the P-factor is greater than 600

the solid content of the black liquor is increased from 142.71 g/L to 156.95 g/L

the lignin content is increased from 59.16 g/L to 62.16 g/L

and the residual alkali content is increased from 1.26 g/L to 1.37 g/L. Under different conditions

the content of inorganic substance in black liquor changed little

and the calorific value of solid substance in black liquor increased from 13.71 MJ/kg in control group to 14.63—15.09 MJ/kg.

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