航空材料学报2016，Vol.36Issue(6)：86-91,6.DOI:10.11868/j.issn.1005-5053.2016.6.014
淀粉对氧化铝基陶瓷型芯性能的影响
Effects of Starch on Properties of Alumina-based Ceramic Cores
摘要
Abstract
In order to improve the poor leachability of alumina-based ceramic cores, different amount of starch was added to the speci-mens as pore former. Alumina-based ceramic cores were prepared by hot injection technology using corundum powder as base material, paraffin wax and beeswax as plasticizer, silica powder and magnesium oxide powder as mineralizing agent, wherein the parameters of the hot injection process were as follows:temperature of the slurry was 90℃, hot injection pressure was 0. 5 MPa and holding time was 25 s. The effects of starch content on the properties of alumina-based ceramic cores were studied and discussed. The results indicate that during sintering period, the loss of starch in the specimens makes porosity of the alumina-based ceramic cores increase. When starch content increases, the room-temperature flexural strength of the ceramic cores reduces and the apparent porosity increases; the volatile solvent increases and the bulk density decreases. After being sintered at 1560 ℃ for 2. 5 h, room-temperature flexural strength of the alumina-based ceramic cores with starch content of 8%(mass fraction) is 24. 8 MPa, apparent porosity is 47. 98% when the vol-atile solvent is 1. 92 g/h and bulk density is 1. 88 g /cm3 , the complex properties are optimal.关键词
氧化铝基陶瓷型芯/淀粉/室温抗弯强度/显气孔率/溶失性Key words
alumina-based ceramic cores/starch/room-temperature flexural strength/apparent porosity/volatile solvent分类
化学化工引用本文复制引用
李风光,唐世艳,刘富初,樊自田..淀粉对氧化铝基陶瓷型芯性能的影响[J].航空材料学报,2016,36(6):86-91,6.基金项目
国家自然科学基金资助项目(51375187) （51375187）
