The cook test is a standard test method used to evaluate the processability and fiber quality of wood or pulp under specified conditions. Generally speaking, the cooking test can be carried out according to the following steps:
Sample preparation: Prepare the sample to be tested according to certain specifications, usually by cutting wood or pulp into small pieces of a certain size.
Cooking process: put the sample in a pressure vessel with a certain amount of chemicals, and cook according to a certain time, temperature and pressure. Commonly used chemicals include sodium hydroxide, sulfuric acid, and hydrogen peroxide, which can change the properties and qualities of the fibers.
Evaluation results: After the cooking process, the samples were taken out for evaluation. Common evaluation indicators include fiber yield, fiber length, strength and flexibility, etc.
In a cooking test, the accuracy and reliability of the assessment results depend on the operating conditions of the test and the method of analysis. Therefore, before conducting a cooking test, it is necessary to carefully understand the experimental requirements, be familiar with the use and hazards of chemicals, and choose an appropriate analytical method to evaluate the results. Usually, pulp and wood processing plants will be equipped with professional laboratories to conduct cooking tests, and follow-up processing and product production will be carried out based on the results.
