摘要
介绍了近年来各种低硬度制浆方法(连续蒸煮、间歇蒸煮以及添加助剂蒸煮)的原理、工艺和对浆质量的影响。
This paper introduces some kinds of low-hardness pulping methods in the latest years (such as continuous cooking, batch cooking and cooking with additives)and their principle, technology and the influence to the pulp.
出处
《西北轻工业学院学报》
2002年第6期44-46,共3页
Journal of Northwest University of Light Industry
