淀粉原位固化制备氧化铝多孔陶瓷

Fabrication of Porous Alumina Ceramics by Starch Consolidation

本工作制备多种淀粉含量不同的浆料,研究了淀粉含量对浆料固化过程、坯体强度、烧结后试样气孔率以及显微结构的影响。结果表明,固化引发时间随淀粉含量变化不大,坯体强度随着淀粉含量的增加先升高,后降低,烧后试样气孔较好的保留了坯体中淀粉颗粒的形状和尺寸分布。同时,由于淀粉原位固化制备多孔陶瓷工艺具有环境友好、原料成本低廉等优点,因而是一种有潜力的多孔陶瓷制备方法。

Several suspensions with different content of starch were prepared. The effects of volume fraction of starch on the consolidation process, strength of green body, porosity and microstrueture of samples after sintered were studied. The result shows that with starch contents increasing, initiating time of consolidation changes little with starch contents changing, while the strength of green body increases at first, then decreases. The pore maintains the shape and size distribution of starch in green bodies. Thus starch consolidation is a potential method for fabricating porous ceramics, which is environment friendly and cheap