备料方式对竹材蒸煮历程及制浆性能的影响

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关键词：备料方式；竹浆；蒸煮历程；制浆性能中图分类号：TS74 文献标识码：A DOI：10.11980/j.issn.0254-508X.2026.04.011

Effects of Preparation Method on the Cooking Mechanism and Pulping Properties of Bamboo

SU Kejia1LI Hailong1CHU Shengze'GAO Qichao1，2*

（1.NationalEngineringResearchCenterofPapermakingndPolutionControl，SouthCnaUniversityofThology，Guagou，

GuangdongProvince，51064;2.InstuteofAdvancedTechnology，SouthChinaUniversityfTechnologyGuangzhou，Guangdong Province，511442） （ ∗ E-mail： gqc2025@scut. edu. cn）

Abstract：Inthissudyambocipsandbmbostrandserepreparedusingtopreparaionmethods，amelyippingadtradingih pithremoval.Kraftambooulas tnproducedfroteseateralstvestigateteftsofprepaatometdsohoingaio pulpingropetulsodatutiagtelatioatebods.）e that of bamboo chips （28.53 % /h）.Under the samecooking conditions，due to the loser structure ofbamboo strands compared to chips，the chemical liquorpeaddlyiaistdl thedelignificativi.mpadtambocipulpmborandpulpibout3perceageoticeaseiothrdpup yieldndi duringstrandingpdudhiefractibodululilelal structuresofselibsealltedrtgialpred sultedinpriaakedoolaangs，dgtoeoeelgatiuigingduppig. Kev worde： nrenaratinn method·hamhon nuln·rnnking merhaniem·nnlning nronertiec

我国森林资源相对匮乏，可利用的木材资源有限，随着“禁废令”的实施，废纸进口被进一步限制，寻找可替代木材的纤维原料迫在眉睫。（剩余12923字）