New technique for improving paper strength by joint gelatinization of starch and pulp
A process and slurry technology, which is applied in paper, special paper, textiles and papermaking, etc., can solve the problems of affecting the retention effect of additives, high cost of dry strength agent, and increased cost, so as to achieve tight fiber wrapping, low cost, The effect of less pollution
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Embodiment 1
[0052] 10g dry mechanical pulp, use oxidized starch, the amount of starch is calculated based on the dry weight of the pulp, the concentration of the pulp is heated to 15%, the temperature is 100°C, and the time is 60min. After heated and gelatinized, it is extruded and concentrated, and the slurry concentration reaches 43%. The specific enhancement effect and starch loss are shown in the table below:
[0053] Quantitative g / m 2 Amount of starch added % Starch loss rate % Fracture length Km increase % mechanical pulp blank 62.1 ------ ------ 1.78 ------ Mechanical pulp treatment sample 63.7 1.8 18.2 3.43 93 Mechanical pulp treatment sample 64.2 4.3 9.4 3.62 103
Embodiment 2
[0055] According to the ratio of 10% coniferous pulp, 10% mechanical pulp, and 80% broad-leaf pulp, the dry-dried slurry is 10g, and oxidized starch is used. The amount of starch is calculated based on the dry mass of the slurry. The concentration of the heated slurry is 15%. at 100°C for 60 minutes. After heated and gelatinized, it is extruded and concentrated, and the slurry concentration reaches 38%. The specific enhancement effect and starch loss are shown in the table below:
[0056] Quantitative g / m 2 Amount of starch added % Starch loss rate % Fracture length Km increase % mixed pulp blank 66.3 ------ ------ 2.42 ------- Mixed slurry treatment sample 67.4 1.7 19.1 3.92 62
Embodiment 3
[0059] Waste paper pulp fiber dry 20g, the amount of oxidized starch 0%, 5%, 10%, 15%, 20%, 25%, squeeze concentrated to a slurry concentration of 38%, and heat at 100 ° C for 30 min to gelatinize. See the table below for enhancements:
[0060] Starch dosage % Starch loss rate % Fracture length km increase % 0 0 1.857 ------ 5 6.0 2.403 29.40 10 11.5 2.838 52.83 15 9.7 3.361 80.99 20 18.0 3.022 62.74 25 23.2 3.075 65.59
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