釉浆陈化过程中的性能稳定

Stability of glaze slip properties during aging process

针对目前釉浆陈化过程中出现的性能不稳定问题,通过分别添加盐酸、氨水改变釉浆pH值以及改变其陈化期间温度的方法,探究了pH值及温度对釉浆稳定性的影响.研究结果表明,加入氨水至釉浆pH值为11.45时,釉浆的初始粘度由未添加氨水时的90mm2/s降至75mm2/s;陈化4d后,釉浆的粘度为68mm2/s,变化值为7mm2/s;与未添加氨水的釉浆变化值20mm2/s相比,流变稳定性提高.升高温度至40℃,釉浆流动度由室温下的12.5cm变为15.0cm,釉浆流动性得到改善;陈化4d后,釉浆流动度变为15.3cm,变化值仅为0.3cm,稳定性能也得到提高.这两种情况均有利于釉浆在陈化过程中的稳定,涂搪打板实验证明釉面质量不受影响.

Aimed at improving the poor stability of glaze slip during aging process, effects on stability of glaze slip were mainly discussed by adding hydrochloric acid and ammonia, as well as changing temperature. The results show that when pH of glaze slip turns to 11.45by adding ammonia, its initial viscosity falls to 75 mm2/s from 90 mm2/s which is the initial viscosity of glaze slip without ammonia. After four aging days, its viscosity becomes G8 mm2/s, the change is only 7 mm2/s and its rheological stability is much better than glaze slip without ammonia whose change is 20 mm2/s. Increasing the temperature to 40 ℃, flu- idity of glaze slip turns from 12.5 cm under room temperature to 15.0 cm, the liquidity is improved. After four aging days, fluidity of glaze slip turns to 15.3 cm, the change is only 0.3 cm, so the stability is improved,too. Both of these are helpful to the stability of glaze slip and enamelling experiment shows the glaze quality is not affected.