体系坍塌空间及充氮对麦草乙醇制浆的影响

研究了麦草乙醇法蒸煮工艺中坍塌空间对乙醇蒸煮工艺的影响，并对用充氮方式能否解决这方面的问题进行了充氮蒸煮实验。结果表明：初始无料空间和坍塌空间对蒸煮的成浆质量有很大影响，随初始无料空间的增大及坍塌空间的产生，成浆的质量降低，蒸煮均匀性也降低。通过充氮实验表明：充氮在一定程度上能够抑制乙醇的挥发，使成浆质量得到很大提高，蒸煮的均匀性得到改善。

Effect of Collapse Space and Nitrogen Restraint on Ethanol Pulping

Effect of the collapse space and nitrogen filling the space on wheat straw ethanol pulping process was investigated. The experiment result showed that the initial space without raw material and the collapse space have very great influence on the quality of the ethanol pulp; both the quality of the ethanol pulp and the cooking homogeneity decrease with the increase of the initial space without raw material. The nitrogen filling experiment showed that it can not restrain the ethanol volatilization completely, although nitrogen is filled into the cooking system, but it can improve the cooking homogeneity. In addition, filling nitrogen is in favor for ethanol recovery.