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AQ以及AQ/渗透剂的性能似乎随着时节的变化而改变。工厂的实验数据表明,对于采用标准硫酸盐法蒸煮以及在蒸煮过程中使用蒸煮助剂的工厂,在冬季后期并一直持续到春季早期需要增加白液用量。对于标准的硫酸盐法蒸煮,发现白液用量的季节性变化为0.7%的对木片的有效碱(EA)用量。对于采用AQ和AQ/渗透剂的工厂,发现白液用量的季节性变化分别为0.8%和0.4%的对木片的有效碱用量。这种季节性的变化有可能使蒸煮助剂高达95%的效能不能发挥。因此,如果实验室研究或作为工厂对比研究的基准线采用在夏季或秋季时的生产工艺,那么在冬季后期或秋季早期开展的试验中蒸煮助剂的性能将会达不到预期效果或不发挥作用。
The performance of AQ and AQ / penetrant seems to change over time. The factory’s experimental data shows that for plants that use standard kraft cooking and cooking aids in the cooking process, white liquor usage is increased in late winter and early in spring. For standard kraft cooking, a seasonal variation of white liquor usage was found to be 0.7% available alkali (EA) on wood chips. For plants using AQ and AQ / penetrants, seasonal variations in white liquor usage were found to be 0.8% and 0.4%, respectively, for the effective alkali usage on wood chips. This seasonal change may make cooking additives up to 95% of the efficacy can not play. Therefore, if laboratory studies or as a baseline for a factory comparative study are conducted in the summer or fall, the performance of the cooking aid in the late winter or early fall trials will not be as expected or does not play effect.