Viscosity Reduction Technologies of Wheat Straw Soda Pulping Black Liquor by Heat Treatment with Nitrogen
A three factor and three level orthogonal experiment was designed to study the effects of alkali charge, the maximum temperature and time at the maximum temperature on wheat straw soda pulping black liquor by heat treatment without nitrogen. And a four factor and three level orthogonal test was designed to study the effects of alkali charge, the maximum temperature, time at the maximum temperature and nitrogen pressure on wheat straw soda pulping black liquor by heat treatment with nitrogen. It was found that the maximum temperature was the key parameter that affects the viscosity of wheat straw pulping black liquor of these two treatment measures. The time at the maximum temperature and nitrogen pressure had little effect on the viscosity. In addition, the heat treatment with nitrogen could have a better viscosity-reducing effect after concentrated the treated black liquor to 45% and over. But the mechanism should be studied further more.
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