打浆度对宣纸原料纤维形态及成纸性能的影响

Effect of Different Beating Degree on Fiber Morphology and Paper Properties in Xuan Paper Production

关键词:  宣纸  纤维形态  打浆度  性能

Key Words:Xuan paper  fiber morphology  beating degree  performance

摘要:本实验分别对宣纸主要原料青檀皮纤维和沙田稻草纤维在不同打浆度下的纤维形态进行测量，并对其手抄片的物理性能进行了研究。结果表明，青檀皮纤维长度比沙田稻草的纤维长度长，随着打浆度的提高，纤维的分丝帚化加剧，细小纤维增多，纤维长度变短。不同打浆度下青檀皮手抄片和沙田稻草手抄片的物理性能变化趋势基本相同，其抗张强度和耐破度随着打浆度的升高，先增加后降低，撕裂度和松厚度则随着打浆度的升高呈现下降的趋势。打浆度在50°SR左右时，手抄片整体物理性能最优。随着打浆度的提高，手抄片墨汁扩散时间不断增加，青檀皮和沙田稻草打浆度相近时，沙田稻草手抄片的墨汁扩散时间更长，且打浆度不同会影响手抄片墨汁扩散的形态。打浆度在50°SR左右时，手抄片墨汁扩散形状接近圆形且适中。

Abstract:Different beating degrees have different effects on fiber morphology and paper properties. The main fiber raw materials of the Xuan paper are pteroceltis tatarinowii bast and rice straw growing in the sandy land. In this paper， the morphologies and properties of pteroceltis tatarinowii bast and rice straw fibers under different beating conditions were studied. The experimental results showed that the length of pteroceltis tatarinowii best fibers was much longer than that of the rice straw. The fibers’ length decreased by the increasing of beating degree. The tensile strength and bursting strength of the paper were increased and then decreased as the beating degree increased. The tear strength and bulk of the paper showed a downward trend with the increase of beating degree. The diffusion of ink on the paper was also been studied. With increasing of the beating degree， the ink diffusion time increased. The ink diffusion time of the sheet prepared from rice straw was longer than that of pteroceltis tatarinowii bast compared in the similar beating degree．