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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/128484
Acceder
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 Técnicas2025-10-15T14:39:16Zoai: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:34982025-10-15 14:39:16.535CONICET 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_ 1846082877092003840
score 13.22299

Publicaciones similares