Starch Consolidation Casting of Cordierite Precursor Mixtures - Rheological Behavior and Green Body Properties
- Autores
- Sandoval, María Laura; Talou, Mariano Hernán; Tomba Martinez, Analia Gladys; Camerucci, Maria Andrea; Gregorová, Eva; Pabst, Willi
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The rheology of suspensions and mechanical properties of green bodies with cordierite composition (raw materials 37 wt% kaolin, 41 wt% talc, 22 wt% alumina, resulting in 46.6 wt% SiO2, 38.1 wt% Al2O3, 13.6 wt% MgO) and two types of starch (corn or potato) are investigated. Rotational viscometry of suspensions with solids loading 50, 60, and 70 wt% without starch showed that all tend to be shear-thinning with a small degree of thixotropy. Suspensions with a total solids loading of 60 wt% with 25 wt% replaced by starch exhibited higher viscosity and thixotropy, but the viscometric behavior is almost identical for the two starch types (apparent viscosities 130-50 mPa·s). Oscillatory rheometry shows that for suspensions with potato starch the onset temperature for gelatinization is 61C-63C, that is, lower than for corn starch (72C-73C). Maximum storage moduli and phase shift values after gelatinization are similar for both systems. The mechanical properties of green disks, measured via diametral compression tests, reveal clear differences between materials prepared with corn and potato starch, with the latter showing higher elastic modulus, higher strength, and higher deformation at fracture, obviously because of incompletely gelatinized starch granules in the green bodies prepared with corn starch.
Fil: Sandoval, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Talou, Mariano Hernán. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Tomba Martinez, Analia Gladys. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Camerucci, Maria Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Gregorová, Eva. University of Chemistry and Technology; República Checa
Fil: Pabst, Willi. University of Chemistry and Technology; República Checa - Materia
-
Cordierite
Rheology
Consolidation
Mechanical properties
Porous materials
Rhemetry - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/128484
Ver los metadatos del registro completo
id |
CONICETDig_e11094e54ef91b24246286384b872b31 |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/128484 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Starch Consolidation Casting of Cordierite Precursor Mixtures - Rheological Behavior and Green Body PropertiesSandoval, María LauraTalou, Mariano HernánTomba Martinez, Analia GladysCamerucci, Maria AndreaGregorová, EvaPabst, WilliCordieriteRheologyConsolidationMechanical propertiesPorous materialsRhemetryhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2The rheology of suspensions and mechanical properties of green bodies with cordierite composition (raw materials 37 wt% kaolin, 41 wt% talc, 22 wt% alumina, resulting in 46.6 wt% SiO2, 38.1 wt% Al2O3, 13.6 wt% MgO) and two types of starch (corn or potato) are investigated. Rotational viscometry of suspensions with solids loading 50, 60, and 70 wt% without starch showed that all tend to be shear-thinning with a small degree of thixotropy. Suspensions with a total solids loading of 60 wt% with 25 wt% replaced by starch exhibited higher viscosity and thixotropy, but the viscometric behavior is almost identical for the two starch types (apparent viscosities 130-50 mPa·s). Oscillatory rheometry shows that for suspensions with potato starch the onset temperature for gelatinization is 61C-63C, that is, lower than for corn starch (72C-73C). Maximum storage moduli and phase shift values after gelatinization are similar for both systems. The mechanical properties of green disks, measured via diametral compression tests, reveal clear differences between materials prepared with corn and potato starch, with the latter showing higher elastic modulus, higher strength, and higher deformation at fracture, obviously because of incompletely gelatinized starch granules in the green bodies prepared with corn starch.Fil: Sandoval, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Talou, Mariano Hernán. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Tomba Martinez, Analia Gladys. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Camerucci, Maria Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Gregorová, Eva. University of Chemistry and Technology; República ChecaFil: Pabst, Willi. University of Chemistry and Technology; República ChecaWiley Blackwell Publishing, Inc2015-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/128484Sandoval, María Laura; Talou, Mariano Hernán; Tomba Martinez, Analia Gladys; Camerucci, Maria Andrea; Gregorová, Eva; et al.; Starch Consolidation Casting of Cordierite Precursor Mixtures - Rheological Behavior and Green Body Properties; Wiley Blackwell Publishing, Inc; Journal of the American Ceramic Society; 98; 10; 10-2015; 3014-30210002-7820CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jace.13719info:eu-repo/semantics/altIdentifier/url/https://ceramics.onlinelibrary.wiley.com/doi/abs/10.1111/jace.13719info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:45:44Zoai:ri.conicet.gov.ar:11336/128484instacron: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 09:45:44.448CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Starch Consolidation Casting of Cordierite Precursor Mixtures - Rheological Behavior and Green Body Properties |
title |
Starch Consolidation Casting of Cordierite Precursor Mixtures - Rheological Behavior and Green Body Properties |
spellingShingle |
Starch Consolidation Casting of Cordierite Precursor Mixtures - Rheological Behavior and Green Body Properties Sandoval, María Laura Cordierite Rheology Consolidation Mechanical properties Porous materials Rhemetry |
title_short |
Starch Consolidation Casting of Cordierite Precursor Mixtures - Rheological Behavior and Green Body Properties |
title_full |
Starch Consolidation Casting of Cordierite Precursor Mixtures - Rheological Behavior and Green Body Properties |
title_fullStr |
Starch Consolidation Casting of Cordierite Precursor Mixtures - Rheological Behavior and Green Body Properties |
title_full_unstemmed |
Starch Consolidation Casting of Cordierite Precursor Mixtures - Rheological Behavior and Green Body Properties |
title_sort |
Starch Consolidation Casting of Cordierite Precursor Mixtures - Rheological Behavior and Green Body Properties |
dc.creator.none.fl_str_mv |
Sandoval, María Laura Talou, Mariano Hernán Tomba Martinez, Analia Gladys Camerucci, Maria Andrea Gregorová, Eva Pabst, Willi |
author |
Sandoval, María Laura |
author_facet |
Sandoval, María Laura Talou, Mariano Hernán Tomba Martinez, Analia Gladys Camerucci, Maria Andrea Gregorová, Eva Pabst, Willi |
author_role |
author |
author2 |
Talou, Mariano Hernán Tomba Martinez, Analia Gladys Camerucci, Maria Andrea Gregorová, Eva Pabst, Willi |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
Cordierite Rheology Consolidation Mechanical properties Porous materials Rhemetry |
topic |
Cordierite Rheology Consolidation Mechanical properties Porous materials Rhemetry |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.5 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The rheology of suspensions and mechanical properties of green bodies with cordierite composition (raw materials 37 wt% kaolin, 41 wt% talc, 22 wt% alumina, resulting in 46.6 wt% SiO2, 38.1 wt% Al2O3, 13.6 wt% MgO) and two types of starch (corn or potato) are investigated. Rotational viscometry of suspensions with solids loading 50, 60, and 70 wt% without starch showed that all tend to be shear-thinning with a small degree of thixotropy. Suspensions with a total solids loading of 60 wt% with 25 wt% replaced by starch exhibited higher viscosity and thixotropy, but the viscometric behavior is almost identical for the two starch types (apparent viscosities 130-50 mPa·s). Oscillatory rheometry shows that for suspensions with potato starch the onset temperature for gelatinization is 61C-63C, that is, lower than for corn starch (72C-73C). Maximum storage moduli and phase shift values after gelatinization are similar for both systems. The mechanical properties of green disks, measured via diametral compression tests, reveal clear differences between materials prepared with corn and potato starch, with the latter showing higher elastic modulus, higher strength, and higher deformation at fracture, obviously because of incompletely gelatinized starch granules in the green bodies prepared with corn starch. Fil: Sandoval, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Talou, Mariano Hernán. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Tomba Martinez, Analia Gladys. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Camerucci, Maria Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Gregorová, Eva. University of Chemistry and Technology; República Checa Fil: Pabst, Willi. University of Chemistry and Technology; República Checa |
description |
The rheology of suspensions and mechanical properties of green bodies with cordierite composition (raw materials 37 wt% kaolin, 41 wt% talc, 22 wt% alumina, resulting in 46.6 wt% SiO2, 38.1 wt% Al2O3, 13.6 wt% MgO) and two types of starch (corn or potato) are investigated. Rotational viscometry of suspensions with solids loading 50, 60, and 70 wt% without starch showed that all tend to be shear-thinning with a small degree of thixotropy. Suspensions with a total solids loading of 60 wt% with 25 wt% replaced by starch exhibited higher viscosity and thixotropy, but the viscometric behavior is almost identical for the two starch types (apparent viscosities 130-50 mPa·s). Oscillatory rheometry shows that for suspensions with potato starch the onset temperature for gelatinization is 61C-63C, that is, lower than for corn starch (72C-73C). Maximum storage moduli and phase shift values after gelatinization are similar for both systems. The mechanical properties of green disks, measured via diametral compression tests, reveal clear differences between materials prepared with corn and potato starch, with the latter showing higher elastic modulus, higher strength, and higher deformation at fracture, obviously because of incompletely gelatinized starch granules in the green bodies prepared with corn starch. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-10 |
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/11336/128484 Sandoval, María Laura; Talou, Mariano Hernán; Tomba Martinez, Analia Gladys; Camerucci, Maria Andrea; Gregorová, Eva; et al.; Starch Consolidation Casting of Cordierite Precursor Mixtures - Rheological Behavior and Green Body Properties; Wiley Blackwell Publishing, Inc; Journal of the American Ceramic Society; 98; 10; 10-2015; 3014-3021 0002-7820 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/128484 |
identifier_str_mv |
Sandoval, María Laura; Talou, Mariano Hernán; Tomba Martinez, Analia Gladys; Camerucci, Maria Andrea; Gregorová, Eva; et al.; Starch Consolidation Casting of Cordierite Precursor Mixtures - Rheological Behavior and Green Body Properties; Wiley Blackwell Publishing, Inc; Journal of the American Ceramic Society; 98; 10; 10-2015; 3014-3021 0002-7820 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1111/jace.13719 info:eu-repo/semantics/altIdentifier/url/https://ceramics.onlinelibrary.wiley.com/doi/abs/10.1111/jace.13719 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
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 |
_version_ |
1844613431192190976 |
score |
13.070432 |