陕西科技大学学报（自然科学版）
陝西科技大學學報（自然科學版）
협서과기대학학보（자연과학판）
JOURNAL OF SHAANXI UNIVERSITY OF SCIENCE & TECHNOLOGY
2014年
5期
10-15
,共6页
慈竹%DDS置换蒸煮%纤维特性%Design-Expert实验设计与分析软件
慈竹%DDS置換蒸煮%纖維特性%Design-Expert實驗設計與分析軟件
자죽%DDS치환증자%섬유특성%Design-Expert실험설계여분석연건
Neosinocalamus%DDS displacement cooking%fiber properties%Eesign-Expert software
对慈竹DDS置换蒸煮进行了研究，并采用Design-Expert 软件对结果进行了分析．结果表明，热充段用碱量、硫化度、最高蒸煮温度和保温时间等对卡伯值、细浆得率和白度影响明显；热充段用碱量对黏度影响明显．对比DDS置换蒸煮与传统硫酸盐法蒸煮，慈竹DDS置换蒸煮成浆卡伯值低、得率高、且用碱量低．SEM-EDS结果表明，慈竹DDS置换蒸煮的纸浆纤维表面O／C比普通硫酸盐法蒸煮高，这说明DDS置换蒸煮后纤维表面木素含量少．
對慈竹DDS置換蒸煮進行瞭研究，併採用Design-Expert 軟件對結果進行瞭分析．結果錶明，熱充段用堿量、硫化度、最高蒸煮溫度和保溫時間等對卡伯值、細漿得率和白度影響明顯；熱充段用堿量對黏度影響明顯．對比DDS置換蒸煮與傳統硫痠鹽法蒸煮，慈竹DDS置換蒸煮成漿卡伯值低、得率高、且用堿量低．SEM-EDS結果錶明，慈竹DDS置換蒸煮的紙漿纖維錶麵O／C比普通硫痠鹽法蒸煮高，這說明DDS置換蒸煮後纖維錶麵木素含量少．
대자죽DDS치환증자진행료연구，병채용Design-Expert 연건대결과진행료분석．결과표명，열충단용감량、류화도、최고증자온도화보온시간등대잡백치、세장득솔화백도영향명현；열충단용감량대점도영향명현．대비DDS치환증자여전통류산염법증자，자죽DDS치환증자성장잡백치저、득솔고、차용감량저．SEM-EDS결과표명，자죽DDS치환증자적지장섬유표면O／C비보통류산염법증자고，저설명DDS치환증자후섬유표면목소함량소．
Design-Expert software was employed to design and optimize the experiment of DDS displacement cooking .It was found that alkali charge ,sulfidity ,max temperature and heat preservation time could affect the Kappa number ,yield of screened pulp and brightness significantly in the stage of hot filling .Additionally ,a remarkable impact of alkali charge on viscosity was also observed .Compared to traditional kraft cooking ,DDS displacement cook-ing of Neosinocalamus had advantages of low Kappa number ,high yield and low alkali charge .SEM-EDS results showed that the ratio of O/C on the surface of fiber from DDS cooking was higher than KP cooking .
