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Study on Kraft Cooking Technology of Bamboo with Double-screw Extrusion Improvement
Received:June 18, 2024  
DOI：10.11980/j.issn.0254-508X.2025.01.014
Key Words:bamboo pulp  kraft cooking  pretreatment  double helix twisting
Author NameAffiliationPostcode
YU Xiang School of Light Industry Science and Engineering, South China University of Technology, Guangzhou, Guangdong Province, 510640 510640
LIU Mingyou* School of Light Industry Science and Engineering, South China University of Technology, Guangzhou, Guangdong Province, 510640 510640
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Abstract:In this study， bamboo chips were pretreated by double-screw extrusion and then cooked by kraft method to improve the efficiency of kraft cooking. The results showed that the yield of fine pulp increased by 1.3 percentage points， the Kappa value decreased by 5.2 units and the viscosity increased by 9 mL/g by using twin-screw extruder to twist with the internal compression ratio of 1∶3 under the same cooking process （alkali of 18% （in Na2O）， sulfurization of 20% （in Na2O）， liquid ratio of 1∶4， highest cooking temperature of 168 ℃， heating time of 150 min， holding time of 90 min）. Then， the cooking process of pretreated bamboo was further optimized. The results showed that the yield of fine pulp increased by 9.1 percentage points， the Kappa value decreased by 0.8 unit and the viscosity increased by 96 mL/g when the alkali consumption was reduced by 1 percentage point and the highest cooking temperature was reduced by 6 ℃.
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