OCC制浆过程中淀粉溶出及其对纸浆性能影响

Starch Dissolution During OCC Pulping and Its Effect on Pulp Properties

关键词:  旧瓦楞纸箱  淀粉  滤水性能  强度  淀粉酶

Key Words:OCC  starch  the ability of filtration  strength  amylase

摘要:本实验主要研究了OCC制浆过程中淀粉变化及其对纸浆滤水性能和强度的影响，同时探讨了淀粉酶处理对OCC纸浆性能的影响。结果表明，OCC中淀粉含量达10.6%（相对于绝干原料），在制浆过程中（包括碎浆和打浆）10%~20%的淀粉溶出；脱水过程在去除溶出淀粉的同时还会改善纸浆滤水性能，降低纸浆强度；淀粉酶不但降解溶出的淀粉，同时也降解纤维上附着的淀粉，使得纸浆得率下降，废水污染负荷增大。

Abstract:In this paper， the changes of starch during OCC pulping and its effects on the ability of filtration and strength of OCC pulp were studied， and the effect of amylase treatment on the properties of OCC pulp was also discussed. The results showed that the content of starch in OCC was 10.6% （relative to the absolute dry material）， and 10%～20% starch was dissolved during the pulping process （including pulping and beating）. Removing dissolved starch by dewatering could improve the ability of filtration of OCC pulp and reduce the strength of OCC pulp. Amylase not only degraded the dissolveed starch， but also the starch attached to the fiber， resulting in a reduction of pulp yield and an increase of wastewater pollution load.