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巴克曼蒸煮助剂在非木纤维制浆中的应用研究 总被引:1,自引:0,他引:1
研究了巴克曼(Buckman)3种新型蒸煮助剂(Busperse 2282、Busperse 2262和BLS 9011)在芦苇、麦草、蔗渣和慈竹不同方法制浆中的应用效果.结果表明,在非木材原料的烧碱法蒸煮以及芦苇的碱性亚硫酸盐(AS)法蒸煮中,添加各种蒸煮助剂均可起到降低纸浆卡伯值(3~7)的显著效果;在达到相同纸浆硬度的情况下,可节约蒸煮用碱量(2%~3%).芦苇中性亚硫酸盐(NS)法蒸煮,添加醌类助剂也有较好的促进脱木素的效果.在芦苇和慈竹的硫酸盐法蒸煮中,在达到相同卡伯值情况下,添加助剂可降低硫化度5%~10%.同时,研究了在非木材纤维制浆中添加助剂对制浆废液粘度和纸浆滤水性能及物理强度性能的影响. 相似文献
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改性AQ(XAQ-Ⅱ)蒸煮助剂是专为芦苇碱法蒸煮而研制的,同等工艺条件下,对几种助剂进行了对比试验,结果发现XAQ-Ⅱ型蒸煮助剂可缩短蒸煮时间,提高得率,减少漂液用量。 相似文献
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继蒸煮助剂蒽醌(AQ)和改性蒽醌衍生物(MAQ)及CT1等应用于碱法蒸煮以来,90年代又出现了一种新的蒸煮助剂———绿氧,本文在实验室条件下,对芦苇进行了绿氧—烧碱法制浆工艺的应用试验。2.1芦苇L9(34)绿氧烧碱法正交试验结果原料取自沅江造纸厂... 相似文献
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所谓碱性亚硫酸钠-AQ法两级蒸煮,即对芦苇原料进行两次接替蒸煮的方法。第一次加入20%NaOH(占总碱)蒸煮一段时间后,将蒸煮液排出,完成第一级蒸煮;然后将其余药液(包括NaSO3) 全部加入,升温后进行保温即为第二级蒸煮。小型试验情况和结果如下。 相似文献
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绿氧在麦草碱法蒸煮中的应用试验 总被引:2,自引:1,他引:2
绿氧是90年代研制开发的造纸蒸煮助剂。本文在实验室条件下,对绿氧助剂进行了麦草碱法蒸煮的应用试验。同时用蒽醌(AQ)和改性蒽醌衍生物(MAQ)进行平行对比试验,以寻求绿氧对蒸煮的作用特点。1实验方法1.1蒸煮利用四罐装151电热回转式蒸煮锅,蒸煮前将药液、助剂及麦草(水分8%)混合均匀。1.2漂白在双层密封塑料袋中进行,并于恒温水浴锅中调好漂白温度,每隔20~30min取出揉搓,便漂白均匀。1.3漂后浆利用PFI磨打浆,打浆转数均为3000转。1.4漂后浆抄纸利用快速凯塞成形系统,抄造定量为609/m’的纸页。1.5原浆及漂后浆的… 相似文献
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实验用药液循环立式蒸煮锅(以下简称立锅)是在回转式电热锅的基础上增设了药液循环,专门为实验室设计制造的一种制浆设备。蒸煮药液由磁力泵从立锅中部偏下(距立锅底部1/4处)抽出,再从其顶部和底部送液。本文即是在实验室的条件下,用这种立锅进行麦草碱法蒸煮实验,并与用回转锅蒸煮进行对比。1实验方法1.l蒸煮分别利用容积为15!回转锅和立锅,蒸煮前将药液、葱配助剂及麦草混合均匀。1.2洗涤回转锅浆料洗涤采用人工手洗方法,立锅浆料洗涤采用锅内直接通水自动洗涤。1.3检测浆料性能检测参照《制浆造纸实验》标准方法进行。2实… 相似文献
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研究双元蒸煮助剂在慈竹硫酸盐蒸煮过程中的应用。结果表明,添加改性蒽醌对蒸煮的强化脱木素作用效果明显。巴克曼蒸煮渗透剂 A、B、C 分别单独使用时不仅没有强化脱木素作用,而且会使黑液残碱降低、纸浆得率下降。巴克曼蒸煮渗透剂 A、B、C 与改性 AQ 双元复配使用时均可提高蒸煮效果,使得成浆卡伯值下降、细浆得率提高。其中巴克曼蒸煮渗透剂 A 与改性 AQ 双元复配使用时效果最好。改性 AQ 与巴克曼蒸煮渗透剂 A 双元复配使用时:当改性 AQ 用量 0.05%,巴克曼蒸煮渗透剂 A 用量 0.03%,成浆得率提高 1.31%,卡伯值下降 4.0;当改性AQ 用量 0.06%,巴克曼蒸煮渗透剂 A 用量 0.03%,成浆卡伯值降低了 6.4,细浆得率基本不变。 相似文献
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Heating tenderzes meat in three distinct phases. Up to 65°C aging occurs through proteolysis at specific sites in the myofibrils. From about 70°C the collagen of the connective tissue is denatured and melts. Above about 100°C the myofibrils begin to break down again presumably from non-specific high-temperature hydrolysis. The rate of cooking tenderizing above 70°C increases sharply with temperature and at 100°C is equal to the maximum aging rate at 60°C. However the collagen becomes more resistant to breakdown with animal age since the time to achieve maximum tenderizing of m. sternomandibularis at 80°C increases from 4 h for young calves to greater than 15 h for old bulls. There is little overlap in the temperature ranges of aging and cooking tenderizing above 70°C with a minimum tenderizing temperature of 67°C. The merits of tenderizing meat by holding it below or above this temperature are discussed. 相似文献
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A large variety of cooked corn products can be prepared on rolls, in extruders or by steamcooking. Slight changes in operating conditions of the cooking equipment can bring about significant changes in absorption, solubility and viscosity properties of the cooked products. Production of processed materials with high water absorption and retaining high cooked paste viscosity appears more difficult by direct steaming than by use of the other methods. Roll-cooking should be better than extrusion-cooking for preparing materials of maximum water absorption and minimum water solubility. Such materials are well suited either for thick gruels or for industrial thickening or gelling agents. Extrusion-cooking should be better for preparing materials of minimum water absorption and maximum water solubility. Such materials are well suited either for beverages or for industrial uses where adhesive properties are desired. Steamcooking should be suitable for preconditioning before roll- or extrusion-cooking, but it appears that heating time must be held to a minimum. 相似文献
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F M Muller 《Journal of the science of food and agriculture》1967,18(7):292-295
The main factor affecting the cooking quality of seeds of several pea and bean varieties was found to be the composition of the cell wall as expressed by a ‘PCMP number’ relating the contents of phytin, Ca, Mg and free pectin. Other factors probably involved were the thickness of the seed-coat palisade layer, and the contents of lignin and alpha-cellulose in the seed coats. Cell contents had no detectable effect. 相似文献