作　　者： ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《硅酸盐通报》 2004年第3期68-72,共5页

摘　　要： 简要介绍了高性能陶瓷原位凝固成型技术的发展,重点介绍了琼脂糖、明胶、果胶和淀粉等高分子多糖的凝胶特性以及这些多糖凝胶应用于高性能陶瓷原位凝固成型时,对悬浮浆料的流变性能和成型坯体性能的影响。 The development on consolidation in - situ forming process of high performance ceramics was reviewed in recent 20 years. The characters of some polysaccharides gel, such as agarose, gelatine, pectin and starch were introduced in detail. The effects of the mentioned gels on the rheological properties of slurries and the properties of forming bodies were also introduced when they were applied in consolidation in - situ forming of high performance ceramics.

关 键 词： 高分子多糖凝胶 高性能陶瓷 原位凝固成型 应用 凝胶特性 流变性能 成型坯体性能

领　　域： [化学工程] [化学工程] [化学工程] [化学工程]