摘要
该文介绍了八十年代以来发展起来的三种间歇蒸煮技术,即RDH法、Sunds- Celleco法和超级间歇蒸煮法。并说明了它们比传统的间歇蒸煮技术优越的原因。
Three modified methods of batch cooking technology, rapid displacement heating （RDH）, Sunds --Celleco cooking and SuperBatch cooking, developed in 1980＇ s are reviewed in this paper. The reasons of their superiorities to the conventional batch cooking are also discussed.
出处
《上海造纸》
2007年第1期9-14,共6页
Shanghai Paper Making
