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1.
蓝桉APMP制浆造纸技术的研究   总被引:15,自引:5,他引:10  
主要介绍了蓝桉APMP制浆与配优质印刷纸技术的研究成果及生产应用。从纤维性能和化学组分等方面对蓝桉作为造纸用纤维原料进行了深入的研究,阐述了实验室依据蓝桉特性开发的蓝桉APMP制浆工艺;蓝桉最适于采用两段挤压和两段浸渍工艺生产高质量APMP浆料,并发展和完善了APMP制浆的理论基础。所开发的APMP制浆工艺可依据产品对浆料性能的要求适当调整工艺参数来生产所需的APMP浆料。同时对以蓝桉APMP浆料为主抄造优质印刷纸(如SC纸和LWC原纸等)的工艺也进行了研究,均取得阶段性成果。蓝桉APMP制浆及应用技术的生产试验非常成功,从而证实了研究成果的适用性和科学性,为桉木、金合欢等速生阔叶材资源的合理利用提供的可靠的技术依据。  相似文献   

2.
本文通过对苏北杨木板皮采用JXM预浸渍系统磨浆机制取漂白化学机械浆,评价其制浆性能,并与盘磨(P-RC APMP)工艺技术制浆性能进行对比研究,旨在探索一种适合我国国情的漂白化学机械浆的新型预浸渍磨浆系统。研究结果表明,JXM预浸渍磨浆机和P-RC APMP两种磨浆方式中,JXM磨浆加后续盘磨磨浆的制浆方式,制得的纸浆性能与P-RC APMP纸浆性能相近,但总体磨浆能耗可以节约30%以上,节水20%以上。  相似文献   

3.
陈鹏 《中国造纸》2012,31(4):50-54
通过优化APMP的工艺流程,降低了磨浆电耗,提升了浆料质量.在漂白过程中,采用一段预浸漂白和高浓漂白相结合,同时优化化学药品用量,提高了漂白效率,满足纸杯纸生产的要求,降低了制浆成本.  相似文献   

4.
APMP制浆(AlkalinePeroxideMechancalPuln)——即碱性过氧化氢机械磨木浆,于1989年由AS-B公司推出,汇集了TMP、CTMP、BCTMP等制浆优点,代表着90年代制浆新方法,采用木片经化学药液预浸处理,并在常温常压下进行磨浆,使制浆与漂白一道完成的工艺流程,具有厂房占地面积小,设备投资少,工艺流程简单适用,且成浆具有高强度、高白度、高得率的特点。我厂由奥地利安德里兹(ANDRITZ)公司引进的ZOOadmt/d全杨木APMP制浆生产线。该生产线采用100%杨木两段浸渍、两段磨浆的工艺流程,较以往引进的类似生产线有所改进,…  相似文献   

5.
第二段低浓磨浆对P—RC APMP制浆的影响   总被引:2,自引:0,他引:2  
众所周知,碱性H2O2预处理,比磨浆后进行漂白,能更有效地降低整个流程的能量消耗,尤其是对阔叶木浆而言。研究表明,碱性H2O2预处理制浆能够制得与BCTMP浆料相同或更高松厚度和光散射系数的浆料。杨木APMP与BCTMP相比具有更好的内在特性(手抄纸紧度与纤维结合性能如抗张强度、耐破度之间的关系)。在APMP制浆中,化学药品的分配及原料的处理方式对于发挥该工艺流程的效率至关重要。本文研究了混合木片(桦木与槭木绝干原料比为82∶18)的P-RCAPMP的制浆性能。还对P-RCAPMP制浆中,在高浓停留和漂白后,或者说是在化学处理和反应完成…  相似文献   

6.
云南保山地区造纸厂的APMP制浆系统目前已联动试车成功。该APMP制浆系统以蓝按为原料,采用两段挤碾、两段浸渍、两段磨浆工艺,生产APMP化学机械浆。以蓝桉为原料采用两段APMP制浆工艺生产化机浆在国内尚属首家,因为蓝桉材质较硬、色泽较深(相对于杨木而言),制APMP化机浆对设备和工  相似文献   

7.
速生阔叶木APMP制浆   总被引:2,自引:0,他引:2  
把原料结构调整到以木材为主,开发速生阔叶材是一条行之有效的解决途径。本文论述了速生阔叶木APMP制浆工艺及浆料性能,以及硅酸钠在APMP漂白工艺中的应用。同时介绍了最近开发的一种新工艺P—RC。主要包括木片预处理(P),盘磨化学处理(RC)及木片经预浸后漂白反应在两者之间的合理分配等。  相似文献   

8.
研究了一种APMP制浆新工艺,并分析了新工艺条件下各种制浆因素对浆料性能的影响。用新研制的偏心进料高浓粗磨机替代木片挤压机将木片粗磨分丝,再经漂白反应后精磨成浆。通过优化试验确定了主要工艺条件:在粗磨时应将木丝适度磨细;较为适宜的NaOH和H2O2用量均为6%。与泰格林纸集团有限责任公司采用引进工艺和设备生产出的APMP浆进行的对比分析表明:新工艺流程及国产设备简单有效,能耗较低,可基本满足APMP制浆要求。  相似文献   

9.
非木材纤维的APMP制浆第一部分:红麻和谷草类纤维原料   总被引:3,自引:0,他引:3  
目前的研究成果表明,将红麻和谷草类原料用碱性H2O预处理后进行盘磨机械法成浆,其浆料强度性能可与杨木APMP相媲美。相对来说,红麻APMP浆料易于漂白,目前主要应用于抄造印刷书写纸、薄页纸和高白度纸板,应用范围基本同于杨木APMP和商品浆BCTMP。与红麻APMP相比,谷草类APMP浆料的漂白相对较困难一些。正因如此,后者仅限于生产低白度浆料,用于抄造新闻纸和低白度纸板。  相似文献   

10.
高得率浆的研究与产品开发   总被引:4,自引:0,他引:4  
马美云  王键 《国际造纸》2003,22(3):24-28
最初的高得率浆(HYP)是用亚硫酸盐处理的化学热磨机械浆,传统称为CTMP或BCTMP。20世纪80年代后期发展了APP和APMP,近来又开发了APMP-PRC。除APMP-PRC以外,上述所有的制浆方法都已用于HYP的生产,而以BCTMP法为主。这些制浆方法的主要区别是在何处添加漂白药品,例如是在磨浆以前还是在磨浆以后。BCTMP制浆时,在浸渍工段用亚硫酸盐预处理木片,磨浆以后再进行漂白。而APP和APMP制浆时,浸渍工段用碱性过氧化物处理木片,磨浆以前进行漂白。APMP-PRC制浆方法是对APMP的改进,该法木片只采用温和的碱性过氧化物处理,接着在…  相似文献   

11.
介绍了壳聚糖及其衍生物涂膜延缓果蔬衰老软化的可能机制,涂膜与果蔬贮藏期间品质、生理关系,常见的果蔬壳聚糖处理的最佳浓度和效果的研究进展,以及壳聚糖及其衍生物作为食品加工助剂的研究和应用.  相似文献   

12.
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.  相似文献   

13.
常用消毒灭菌法及其机理与应用   总被引:3,自引:0,他引:3  
傅金泉 《酿酒科技》1999,(2):97-99,101
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。  相似文献   

14.
本文介绍了壳聚糖及其衍生物涂膜延缓果蔬衰老软化的可能机制,涂膜与果蔬贮藏期间品质、生理关系,常见果蔬壳聚糖处理的最佳浓度和效果的研究进展。最后对壳聚糖及其衍生物在食品的涂膜保鲜方面也做了综述。  相似文献   

15.
The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.  相似文献   

16.
根据GB/T 20000.1-2002<标准化工作指南 第1部分:标准化和相关活动的通用词汇>中的定义,标准是"为了在一定范围内获得最佳秩序,经协商一致制定并由公认机构批准,共同使用的和重复使用的一种规范性文件".  相似文献   

17.
毛霉型低盐速成豆豉工业化生产工艺与设备   总被引:1,自引:0,他引:1  
本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。  相似文献   

18.
蓝莓的营养保健功能及其开发利用   总被引:3,自引:0,他引:3  
蓝莓因营养丰富和具有良好的保健功能而被广泛研究,其不仅富含蛋白质及钙、铁、锌和维生素等微量营养素,而且含有全部必需氨基酸和许多功能因子。草莓具有改善人类营养水平和预防疾病发生的潜在功效,得到了国内外农业及食品科研机构的广泛关注。本文详细的概述了蓝莓的营养价值以及保健功能,同时分析了蓝莓开发利用应关注的问题,并提出了相应的建议。  相似文献   

19.
果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。  相似文献   

20.
This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.  相似文献   

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