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|Table of Contents|

越南甜竹蒸煮反应历程研究(PDF)

《南京林业大学学报(自然科学版)》[ISSN:1000-2006/CN:32-1161/S]

Issue:
2010年02期
Page:
101-103
Column:
研究论文
publishdate:
2010-03-30

Article Info:/Info

Title:
Study on mechanism of kraft cooking of Dendrocalamus latiflorus Munro.
Author(s):
GAO Guoan LI Zhongzheng*
Jiangsu Provincial Key Lab of Pulp and Paper Science and Technology, Nanjing Forestry University, Nanjing 210037, China
Keywords:
Dendrocalamus latiflorus Munro. kraft cooking lignin
Classification number :
TS724
DOI:
10.3969/j.jssn.1000-2006.2010.02.023
Document Code:
A
Abstract:
Kraft cooking of Dendrocalamus latiflorus Munro. was carried out under the optimized condition. The changes of yield, residual lignin, kappa number, pentosan of pulp, and residual alkali, SiO2 of black liquor were used to investigate the kraft cooking process of Dendrocalamus latiflorus Munro. The results showed that kraft cooking of Dendrocalamus latiflorus Munro. could be divided into three phases, i.e., initial delignification, bulk delignification, and residual delignification. Degradation of hemicellulose increases rapidly in residual phase. Lignin removal of Dendrocalamus latiflorus Munro. in kraft cooking is more difficult than that in alkali sulfite cooking of wheat straw.

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Last Update: 2010-05-14