Method for preparing high-yield ecru bamboo pulp through displacement cooking
A technology for replacing cooking and natural bamboo pulp, which is applied in pulp beating/refining method, washing/replacing pulp treatment liquid, non-woody plant/crop pulp, etc., to achieve low production cost, obvious energy saving effect and high yield. Effect
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Embodiment 1
[0030] (1) Preparation: Cut the bamboo into rectangular bamboo slices with a length of 20-50 mm and a width of 10-20 mm, wash with water, and set aside;
[0031] (2) Steam pretreatment: After the bamboo chips are steamed into a pot, low-pressure steam is introduced to make the temperature of the top and bottom of the pot reach 120°C, and the temperature is kept at this temperature for 90 minutes.
[0032] (3) Cooking: After completing the steam pretreatment, add the cooking liquid into the vertical cooking pot and use the displacement cooking technology to cook the bamboo slices, using sodium hydroxide and sodium sulfide as the cooking liquid; calculated by sodium oxide, the cooking liquid The amount added is 5% to the weight of the absolute dry bamboo chips, sodium sulfide accounts for 20% in the proportion of alkali, the maximum holding temperature is 105°C, and the holding time is 60 minutes.
[0033] (4) Extrusion: After the cooking is completed, the bamboo chips are sent ...
Embodiment 2
[0039] (1) Preparation: Cut the bamboo into rectangular bamboo slices with a length of 20-50 mm and a width of 10-20 mm, wash with water, and set aside;
[0040] (2) Steam pretreatment: After the bamboo slices are steamed into a pot, low-pressure steam is introduced to make the temperature of the upper and lower parts of the pot reach 140°C, and the temperature is kept at this temperature for 30 minutes.
[0041] (3) Cooking: After completing the steam pretreatment, add the cooking liquid in the vertical cooking pot and use the displacement cooking technology to cook the bamboo chips, using sodium carbonate as the cooking liquid; the amount of sodium carbonate added is 6 to the weight of the absolute dry bamboo chips. %, the maximum holding temperature is 160°C, and the holding time is 10 minutes.
[0042] (4) Extrusion: After the cooking is completed, the bamboo chips are sent to the screw extruder for extrusion and tearing, and the crude color paste with high yield is obtain...
Embodiment 3
[0048] (1) Preparation: Cut the bamboo into rectangular bamboo slices with a length of 20-50 mm and a width of 10-20 mm, wash with water, and set aside;
[0049] (2) Steam pretreatment: After the bamboo slices are steamed into a pot, low-pressure steam is introduced to make the temperature of the upper and lower parts of the pot reach 130°C, and the temperature is kept at this temperature for 60 minutes.
[0050] (3) Cooking: After completing the steam pretreatment, add the cooking liquid in the vertical cooking pot and use the displacement cooking technology to cook the bamboo chips, using sodium carbonate as the cooking liquid; the amount of sodium carbonate added is 4 to the weight of the absolute dry bamboo chips. %, the maximum holding temperature is 155°C, and the holding time is 20 minutes.
[0051] (4) Extrusion: After the cooking is completed, the bamboo chips are sent to the screw extruder for extrusion and tearing, and the crude color paste with high yield is obtain...
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