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| Effect of Different Bagasse Tissue on Cooking Process and Pulping Characteristics |
| Received:July 31, 2025 Revised:August 21, 2025 |
| DOI：10.11980/j.issn.0254-508X.2026.02.005 |
| Key Words:bagasse vascular bundle tissue parenchyma tissues cooking |
| Fund Project:广西青年拔尖人才项目；广西自然科学基金创新研究团队项目（2023GXNSFGA026001）；广西科技重大专项（桂科AD25069076）。 |
| Author Name | Affiliation | Postcode | | XU Guangyu* | School of Light Industrial and Food Engineering, Guangxi Key Lab of Clean Pulp & Papermaking and Pollution Control, Guangxi University, Nanning, Guangxi Zhuang Autonomous Region, 530004 | 530004 | | WANG Xin | School of Light Industrial and Food Engineering, Guangxi Key Lab of Clean Pulp & Papermaking and Pollution Control, Guangxi University, Nanning, Guangxi Zhuang Autonomous Region, 530004 | 530004 | | HUANG Binggui | Guangxi Bossco Environmental Technology Co., Ltd., Nanning, Guangxi Zhuang Autonomous Region, 530007 | 530007 | | YAO Shuangquan | School of Light Industrial and Food Engineering, Guangxi Key Lab of Clean Pulp & Papermaking and Pollution Control, Guangxi University, Nanning, Guangxi Zhuang Autonomous Region, 530004 | 530004 | | QIN Chengrong | School of Light Industrial and Food Engineering, Guangxi Key Lab of Clean Pulp & Papermaking and Pollution Control, Guangxi University, Nanning, Guangxi Zhuang Autonomous Region, 530004 | 530004 | | LIANG Chen* | School of Light Industrial and Food Engineering, Guangxi Key Lab of Clean Pulp & Papermaking and Pollution Control, Guangxi University, Nanning, Guangxi Zhuang Autonomous Region, 530004 | 530004 |
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| Abstract:The tissue heterogeneity of bagasse raw materials significantly affects the pulping performance. Different tissues composed of bagasse fiber cells (BF) and parenchyma cells (PC) were obtained by fractional separation and alkali cooking was carried out respectively to discuss the difference of cooking process in different tissue. The results showed that there were significant differences in Kappa value， black liquor lignin concentration， and delignification rate between 105 and 195 min. When the maximum cooking temperature was 160 ℃， the delignification turning points of vascular bundle tissue and parenchyma tissues appeared at 155 min (delignification rate of 71.34%) and 135 min (delignification rate of 78.45%)， respectively， indicating that parenchyma tissue was easier to form pulp. The fluorescence distribution of lignin showed that the lignin in the secondary wall of the vascular bundle tissue was preferentially removed， while the lignin concentration in the primary wall， intercellular layer and cell corner area increased first and then decreased. The lignin concentration in the primary wall and intercellular layer of the parenchyma tissue decreased preferentially， and the cell corner area also increased first and then decreased. According to the difference of delignification in different tissue of bagasse， the regulation of pretreatment or segmented cooking provides data reference for improving the quality of bagasse pulp. |
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