INHIBITION OF CARBOHYDRATE DEGRADATION IN ALKALI OXYGEN COOKING VIA SUPER-MOLECULAR STRUCTURE CONTROL OF BAGASSE USING WET STORAGE
The difficulty in developing alkali oxygen cooking mainly arises from their inherently oxidative degradation of carbohydrate.In this paper,carbohydrate degradation in alkali oxygen cooking was controlled by super-molecular structure of bagasse using wet storage.The results showed that the crystallinity of bagasse was significantly correlated with wet storage,the maximum crystallinity of 42.06%for wet stored bagasse at pH 6 for 16 days was obviously higher than that of31.78%for the control sample.Besides,the wet storage can improve the alkali oxygen cooking characteristics of bagasse to achieve the yield of screened pulp of 2.69%increased and the viscosity of 111 mL/g enhanced and crystalline of 11.80%improved after wet storage at pH 6.0 for 16 days,in comparison with the control sample under the same alkali oxygen cooking conditions.The improved result was due to the fact that the degradation and dissolution of low molecular lignin and carbohydrate resulted in increase in pore volume and size and crystalline of bagasse,and selectivity of delignification in the process of alkali oxygen cooking,all of which can make positive contribution to obtain the higher viscosity and crystalline alkali oxygen pulp.It indicated that the super-molecular structure control of bagasse using wet storage is an effective approach for alkali oxygen cooking in order to inhibit the oxidative degradation of carbohydrate.
Zhen Shang Li Bao Bing Sun Yuxin Liu
Laboratory of Pulp and Paper Engineering Kunming University of Science and Technology Kunming,650500,China
国际会议
第五届制浆造纸新技术国际研讨会(ISETPP)暨第三届国际造纸与环境学术大会(IPEC)
广州
英文
1-4
2016-11-07（万方平台首次上网日期，不代表论文的发表时间）