CAJ | 학술논문

分别对麦草碱法蒸煮黑液热处理的用碱量、温度、保温时间三因素三水平和氮气加压热处理的用碱量、加热温度、保温时间、氮气压力四因素三水平方差分析工艺技术进行研究，发现温度对黏度的影响均是最大的，而保温时间和氮压对黏度的影响均比较小。另外，将处理后黑液浓缩至45％以上，氮气加压热处理的黑液黏度比单纯热处理的低，其原因将进一步研究。
분별대맥초감법증자흑액열처리적용감량、온도、보온시간삼인소삼수평화담기가압열처리적용감량、가열온도、보온시간、담기압력사인소삼수평방차분석공예기술진행연구，발현온도대점도적영향균시최대적，이보온시간화담압대점도적영향균비교소。령외，장처리후흑액농축지45％이상，담기가압열처리적흑액점도비단순열처리적저，기원인장진일보연구。
A three factor and three level orthogonal experiment was designed to study the effects of alkali charge, the maximum temperature and time at the maximum temperature on wheat straw soda pulping black liquor by heat treatment without nitrogen. And a four factor and three level orthogonal test was designed to study the effects of alkali charge, the maximum temperature, time at the maximum temperature and nitrogen pressure on wheat straw soda pulping black liquor by heat treatment with nitrogen. It was found that the maximum temperature was the key parameter that affects the viscosity of wheat straw pulping black liquor of these two treatment measures. The time at the maximum temperature and nitrogen pressure had little effect on the viscosity. In addition, the heat treatment with nitrogen could have a better viscosity-reducing effect after concentrated the treated black liquor to 45% and over. But the mechanism should be studied further more.