作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院轻化工研究所

出　　处： 《华南理工大学学报（自然科学版）》 2005年第6期74-78,共5页

摘　　要： 为获得以淀粉作凝固剂原位凝固成型氧化铝高性能陶瓷的方法,文中探讨了酯化淀粉添加量对陶瓷浆料流变特性以及成型出的素坯的线收缩、密度、干坯强度和显微结构的影响.结果表明:酯化淀粉添加量在0.5%～1.5%(质量分数)范围内时,淀粉-氧化铝陶瓷浆料的表观粘度随酯化淀粉添加量的增加而上升,但均小于1Pa·s;素坯的密度和平均线收缩率随淀粉添加量的增加而减小;干坯强度随淀粉添加量的增加而增强.实验中获得了致密、均匀的坯体.利用淀粉受热吸水溶胀和糊化的性质以及糊化后淀粉糊的凝胶化特性可实现Al2O3陶瓷浆料的近净尺寸原位凝固成型. A new consolidation in-situ forming process for high-performance aluminium oxide ceramic using starch as the consolidator/binder was investigated. The effects of different contents of acetate starch on the rheologicl behaviour of the ceramic slip, as well as the linear shrinkage, density, strength and microstructure of the green body were discussed. The results indicate that, when the content of acetate starch is 0.5%~1.5% (mass fraction), the apparent viscosity of alumina slurry, which is always less than 1Pa·s, increases with the content. Moreover, with the increase in starch content, the linear shrinkage rate and the density of the dried body decrease, while the strength of the dried body almost linearly increases. Green body with homogeneously-distributed density and pore size was also obtained in this research. It is concluded that Al_2O_3 ceramics can be consolidation in-situ formed, based on the gelling network of thermally swelled and gelatinized acetate starch.

关 键 词： 酯化淀粉 氧化铝 陶瓷浆料 原位凝固成型

领　　域： [化学工程] [化学工程] [轻工技术与工程] [轻工技术与工程]