Rheology of aqueous mullite-starch suspensions

Autores
Talou, Mariano Hernán; Villar, Marcelo Armando; Camerucci, Maria Andrea; Moreno, R.
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
One of the forming methods developed for the manufacture of porous materials by direct consolidation, in which a ceramic suspension consolidates into non-porous molds (e.g. metal molds) by thermogelation of an organic agent, uses starch as both consolidator/binder of the ceramic suspension and pore former at high temperature. Changes in the rheological behavior of the aqueous suspensions are produced by starch gelatinization thermal process. This process as well as the presence of both the ceramic particles and added processing additives, influences the kinetics of green ceramic body formation and its microstructural features. In this work, the thermogelling behavior of mullite aqueous suspensions (40 vol.%; 0.45 wt.% of a polyacrylic polyelectrolyte as dispersant) containing 10 vol.% of different native starches (potato, cassava, and corn) was studied by dynamic rheology in order to determine the experimental conditions that must be used for forming mullite green bodies by thermal consolidation. Viscoelastic properties (G′ and G″) as a function of temperature (30–95 °C) and deformation (0.1–625.0% at 40 °C) were determined by temperature sweep tests and dynamic strain sweep tests, respectively. From these tests, and considering previous results of the rheological behavior of starch suspensions, we analyzed the influence of ceramic particles on the starch gelatinization process and the strength of the developed gels. On the other hand, shear flow properties of aqueous mullite–starch suspensions were also analyzed to obtain information on the rheological behavior of the suspensions at room temperature.
Fil: Talou, Mariano Hernán. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación en Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Villar, Marcelo Armando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina
Fil: Camerucci, Maria Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación en Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Moreno, R.. Instituto de Ceramica y Vidrio de Madrid; España
Materia
Suspensions
Direct Consolidation
Rheology
Mullite
Starch
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/13816
Acceder
id CONICETDig_53fc8aab5b1d944f8e275e5c9f5860fd
oai_identifier_str oai:ri.conicet.gov.ar:11336/13816
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rheology of aqueous mullite-starch suspensionsTalou, Mariano HernánVillar, Marcelo ArmandoCamerucci, Maria AndreaMoreno, R.SuspensionsDirect ConsolidationRheologyMulliteStarchhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2One of the forming methods developed for the manufacture of porous materials by direct consolidation, in which a ceramic suspension consolidates into non-porous molds (e.g. metal molds) by thermogelation of an organic agent, uses starch as both consolidator/binder of the ceramic suspension and pore former at high temperature. Changes in the rheological behavior of the aqueous suspensions are produced by starch gelatinization thermal process. This process as well as the presence of both the ceramic particles and added processing additives, influences the kinetics of green ceramic body formation and its microstructural features. In this work, the thermogelling behavior of mullite aqueous suspensions (40 vol.%; 0.45 wt.% of a polyacrylic polyelectrolyte as dispersant) containing 10 vol.% of different native starches (potato, cassava, and corn) was studied by dynamic rheology in order to determine the experimental conditions that must be used for forming mullite green bodies by thermal consolidation. Viscoelastic properties (G′ and G″) as a function of temperature (30–95 °C) and deformation (0.1–625.0% at 40 °C) were determined by temperature sweep tests and dynamic strain sweep tests, respectively. From these tests, and considering previous results of the rheological behavior of starch suspensions, we analyzed the influence of ceramic particles on the starch gelatinization process and the strength of the developed gels. On the other hand, shear flow properties of aqueous mullite–starch suspensions were also analyzed to obtain information on the rheological behavior of the suspensions at room temperature.Fil: Talou, Mariano Hernán. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación en Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Villar, Marcelo Armando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); ArgentinaFil: Camerucci, Maria Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación en Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Moreno, R.. Instituto de Ceramica y Vidrio de Madrid; EspañaElsevier2011-04-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/13816Talou, Mariano Hernán; Villar, Marcelo Armando; Camerucci, Maria Andrea; Moreno, R.; Rheology of aqueous mullite-starch suspensions; Elsevier; Journal Of The European Ceramic Society; 31; 9; 12-4-2011; 1563-15710955-2219enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0955221911001427info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jeurceramsoc.2011.03.031info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:18:15Zoai:ri.conicet.gov.ar:11336/13816instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:18:15.529CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheology of aqueous mullite-starch suspensions
title Rheology of aqueous mullite-starch suspensions
spellingShingle Rheology of aqueous mullite-starch suspensions
Talou, Mariano Hernán
Suspensions
Direct Consolidation
Rheology
Mullite
Starch
title_short Rheology of aqueous mullite-starch suspensions
title_full Rheology of aqueous mullite-starch suspensions
title_fullStr Rheology of aqueous mullite-starch suspensions
title_full_unstemmed Rheology of aqueous mullite-starch suspensions
title_sort Rheology of aqueous mullite-starch suspensions
dc.creator.none.fl_str_mv Talou, Mariano Hernán
Villar, Marcelo Armando
Camerucci, Maria Andrea
Moreno, R.
author Talou, Mariano Hernán
author_facet Talou, Mariano Hernán
Villar, Marcelo Armando
Camerucci, Maria Andrea
Moreno, R.
author_role author
author2 Villar, Marcelo Armando
Camerucci, Maria Andrea
Moreno, R.
author2_role author
author
author
dc.subject.none.fl_str_mv Suspensions
Direct Consolidation
Rheology
Mullite
Starch
topic Suspensions
Direct Consolidation
Rheology
Mullite
Starch
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv One of the forming methods developed for the manufacture of porous materials by direct consolidation, in which a ceramic suspension consolidates into non-porous molds (e.g. metal molds) by thermogelation of an organic agent, uses starch as both consolidator/binder of the ceramic suspension and pore former at high temperature. Changes in the rheological behavior of the aqueous suspensions are produced by starch gelatinization thermal process. This process as well as the presence of both the ceramic particles and added processing additives, influences the kinetics of green ceramic body formation and its microstructural features. In this work, the thermogelling behavior of mullite aqueous suspensions (40 vol.%; 0.45 wt.% of a polyacrylic polyelectrolyte as dispersant) containing 10 vol.% of different native starches (potato, cassava, and corn) was studied by dynamic rheology in order to determine the experimental conditions that must be used for forming mullite green bodies by thermal consolidation. Viscoelastic properties (G′ and G″) as a function of temperature (30–95 °C) and deformation (0.1–625.0% at 40 °C) were determined by temperature sweep tests and dynamic strain sweep tests, respectively. From these tests, and considering previous results of the rheological behavior of starch suspensions, we analyzed the influence of ceramic particles on the starch gelatinization process and the strength of the developed gels. On the other hand, shear flow properties of aqueous mullite–starch suspensions were also analyzed to obtain information on the rheological behavior of the suspensions at room temperature.
Fil: Talou, Mariano Hernán. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación en Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Villar, Marcelo Armando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina
Fil: Camerucci, Maria Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación en Ciencia y Tecnología de Materiales (i); Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Moreno, R.. Instituto de Ceramica y Vidrio de Madrid; España
description One of the forming methods developed for the manufacture of porous materials by direct consolidation, in which a ceramic suspension consolidates into non-porous molds (e.g. metal molds) by thermogelation of an organic agent, uses starch as both consolidator/binder of the ceramic suspension and pore former at high temperature. Changes in the rheological behavior of the aqueous suspensions are produced by starch gelatinization thermal process. This process as well as the presence of both the ceramic particles and added processing additives, influences the kinetics of green ceramic body formation and its microstructural features. In this work, the thermogelling behavior of mullite aqueous suspensions (40 vol.%; 0.45 wt.% of a polyacrylic polyelectrolyte as dispersant) containing 10 vol.% of different native starches (potato, cassava, and corn) was studied by dynamic rheology in order to determine the experimental conditions that must be used for forming mullite green bodies by thermal consolidation. Viscoelastic properties (G′ and G″) as a function of temperature (30–95 °C) and deformation (0.1–625.0% at 40 °C) were determined by temperature sweep tests and dynamic strain sweep tests, respectively. From these tests, and considering previous results of the rheological behavior of starch suspensions, we analyzed the influence of ceramic particles on the starch gelatinization process and the strength of the developed gels. On the other hand, shear flow properties of aqueous mullite–starch suspensions were also analyzed to obtain information on the rheological behavior of the suspensions at room temperature.
publishDate 2011
dc.date.none.fl_str_mv 2011-04-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/13816
Talou, Mariano Hernán; Villar, Marcelo Armando; Camerucci, Maria Andrea; Moreno, R.; Rheology of aqueous mullite-starch suspensions; Elsevier; Journal Of The European Ceramic Society; 31; 9; 12-4-2011; 1563-1571
0955-2219
url http://hdl.handle.net/11336/13816
identifier_str_mv Talou, Mariano Hernán; Villar, Marcelo Armando; Camerucci, Maria Andrea; Moreno, R.; Rheology of aqueous mullite-starch suspensions; Elsevier; Journal Of The European Ceramic Society; 31; 9; 12-4-2011; 1563-1571
0955-2219
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0955221911001427
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jeurceramsoc.2011.03.031
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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