将神经网络降维分析法应用于制浆蒸煮工艺过程，揭示了最高温度、保温时间、用碱量、蒽醌用量等工艺参数间的内在联系和对纸浆得率、硬度的关系．研究表明：对于以木料为原料的蒸煮工艺，当控制纸浆硬度在一定范围的条件下，提高最高温度、适当降低保温时间、减少用碱量和蒽醌用量能明显提高纸浆得率． The method of dimensionality reduction based on neural network is applied to the process of pulping and cooking, and the relationship between the highest temperature, holding time, alkali dosage, anthraquinone dosage and other process parameters and the yield and hardness of pulp are revealed. The research shows that for the wood-based cooking process, when the pulp hardness is controlled within a certain range, the maximum temperature can be increased, the holding time can be properly reduced, and the dosage of alkali and anthraquinone can be reduced.