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分别对鲜料、贮存2个月和贮存3个月的3种竹片进行蒸煮漂白实验,结果表明,随着贮存期时间的延长,蒸煮用碱量逐渐增加,纸浆K值升高,脱木素难度逐渐增加。贮存3个月时,K值高达20。物理强度逐渐降低,鲜料裂断长可达5km,贮存2个月下降10%,贮存3个月较鲜料下降143%。耐折度降低尤为明显。鲜料耐折度高达300次,贮存2个月降低83.67%,贮存3个月比鲜料降低93%。鲜料经过H和P两段漂,白度可达80%,但经过2～3个月贮存后,H和P两段漂后白度只能达73%。鲜料漂白浆中黑色尘埃点少,贮存2个月较鲜料增加3倍;贮存3个月较鲜料增加4.68倍。蒸煮和漂白化学药品增加造成生产成本升高。另一方面由于得率降低造成生产成本升高。
The results showed that with the extension of storage time, the amount of alkali for cooking increased gradually, the K value of pulp increased, the wood was decoloured Supra Footwear difficulty gradually increased. K value of up to 20 when stored for 3 months. The physical strength decreased gradually, the length of fresh material ruptured up to 5km, decreased 10% after 2 months of storage and 143% after 3 months of storage compared with fresh material. Decline reduction is particularly evident. Friction of fresh material up to 300 times, storage for two months to reduce 83.67%, storage for three months than the 93% reduction of fresh materials. Fresh material after H and P two float, whiteness up to 80%, but after 2 to 3 months after storage, H and P bleaching whiteness after two can only reach 73%. Bleached pulp of fresh black dust less points, storage 2 months compared with fresh materials increased 3 times; storage 3 months more than fresh material increased 4.68 times. The increase in cooking and bleaching chemicals has resulted in higher production costs. On the other hand, the production cost is increased due to the lower yield.