减少硫酸盐法制浆中臭气的研究

对硫酸盐法制浆过程中挥发性有机硫化物的形成过程以及蒸煮工艺对其生成量的影响进行了研究。结果表明:蒸煮过程中,无论是针叶木还是阔叶木,挥发性有机硫化物的生成量随脱木素程度的增加而增加,且存在一个临界转折点(针叶木浆卡伯值约35,阔叶木浆卡伯值约20),当纸浆卡伯值低于这个转折点时,黑液中的挥发性有机硫化物生成量将显著增加。通过控制卡伯值在到达该转折点之前、采用低硫化度蒸煮工艺和添加蒽醌可有效减少挥发性有机硫化物的生成。在蒸煮臭气控制中,相同卡伯值下,阔叶木比针叶木效果显著。

Study on Odor Reduction during Kraft Pulping

This research investigated the forming of organic sulfur compounds during kraft pulping.It was discovered that there was a phase transition point of organic sulfur compounds forming with respect to delignification.The transition point occured at kappa number about 35 and 20 for softwoods and hardwoods respectively.The study also showed that both low sulfidity and anthraquinone(AQ) addition were helpful to reduce the forming of organic sulfur compound during kraft pulping.A significant in-digester odor reduction could be achieved by using phase transition cooking(PTC),i.e.,limiting delignification and combining with AQ addition.