为了降低黑液黏度，对麦草碱法蒸煮黑液进行单纯热处理正交试验和氧气加压热处理正交试验，分析了用碱量、加热温度、保温时间及氧压对黑液黏度的影响。结果表明：氧气加压热处理比单纯热处理更能够有效降低黑液黏度，尤其当黑液质量分数大于30 %时黏度降低得更加明显。相对于单纯热处理，氧气加压热处理能使得黑液浓缩的临界浓度提高5 %左右。影响黑液氧气加压热处理降黏的最大因素是温度，并且得到较为适宜的降黏工艺条件为：用碱量（以NaOH计，质量分数）1.0 %，温度170 ℃，保温时间45 min,氧压0.7 MPa。
Abstract
In order to reduce the viscosity of black liquor, a threefactor and three-level orthogonal experiment was employed to study the effects of alkali charge, maximum temperature and holding time at the maximum temperature on the viscosity of black liquor from wheat straw soda pulping by a simple heat treatment. While a fourfactor and threelevel orthogonal experiment was designed to study the effects of alkali charge, maximum temperature, holding time, and oxygen pressure on the viscosity reduction of black liquor from wheat straw soda pulping by an oxygen enhanced heat treatment. The results of variance analysis showed that the viscosity reduction of wheat straw black liquor by heat treatment with oxygen was much efficient than that of treated by simple heat treatment. The viscosity reduction was more prominent when the viscosity concentration more than 30 %. The critical concentration of black liquor treated by heat with oxygen, if compared with the similar heat treatment condition but without oxygen enhanced, increased by around 5 %. And the most remarkable factor which influences the viscosity reduction by heat treatment with oxygen was the maximum temperature. In addition, the optimal condition of heat treatment with oxygen was determined as follows: alkali charge on total solids content was 1.0 % (as NaOH), with maximum temperature of 170 ℃, holding time at the maximum temperature of 45 min and oxygen pressure of 0.7 MPa.
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基金
收稿日期：2011-01-23修回日期：2011-06-29基金项目：江苏省制浆造纸科学与技术重点实验室资助课题（201017）；江苏省青蓝工程中青年学术带头人培养对象省教育厅资助课题〖ZK）〗作者简介：张进（1987—），硕士生。*曹云峰(通信作者)，教授。Email：yunfcao@163.com。
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