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本文简要概述了湿法、干法、半干法及微波干法制备阳离子淀粉的优缺点,进一步综述了新型阳离子淀粉及其絮凝性能。
In this paper, the advantages and disadvantages of wet-process, dry process, semi-dry process and microwave dry process for preparation of cationic starch are summarized. The new cationic starch and its flocculation performance are reviewed.