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| Methanol Formation during Soda-AQ Pulping of Bagasse |
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| DOI：10.11980/j.issn.0254-508X.2012.05.001 |
| Key Words:bagasse methanol formation soda-AQ cooking |
| Fund Project:国家自然科学基金项目（21077076）。 |
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| Abstract:Bagasse was cooked with soda-AQ pulping process in the laboratory, and the amounts of methanol formed in different cooking conditions were investigated. The results showed that the amount of the methanol formation increased with the increase of the alkali charge, cooking temperature and cooking time. When the alkali charge changed from 13.5% to 18%, the total methanol formation (free methanol and methoxide) ranged from 1.87 to 3.21 kg/t(odp). The cooking temperature also had great influence on the methanol formation. When the cooking maximum temperature rose from 145℃ to 165℃, the total methanol formation increased from 1.61 to 2.64 kg/t(odp). The total methanol formation ranged from 1.61 to 3.21 kg/t(odp) when the kappa number was between 13.4 and 23.2, and the amount of mathanol decreased with the increase of kappa number. |
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