Influence of cassava starch content and sintering temperature on the alumina consolidation technique

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dc.contributor.authorAlmeida, F. A.
dc.contributor.authorBotelho, Edson Cocchieri [UNESP]
dc.contributor.authorMelo, F. C. L.
dc.contributor.authorCampos, T. M. B.
dc.contributor.authorThim, G. P.
dc.contributor.institutionInstituto Tecnológico de Aeronáutica (ITA)
dc.contributor.institutionUniv Aveiro
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T13:28:24Z
dc.date.available2014-05-20T13:28:24Z
dc.date.issued2009-06-01
dc.description.abstractThe influence of starch content and sintering temperature on the preparation of alumina bodies were studied. The process was water-based and cassava starch was used as consolidator, binder and pore former. Colloidal suspensions were prepared with three different starch concentrations and the ideal dispersant content and gel point were determined by theological analysis. The wet samples were demolded after consolidation in silicone mold at 60 degrees C for 2 h. After the drying step the samples were sintered at 1200, 1400 and 1600 degrees C, showing open porosities between 13 and 55%, depending on the starch content on the precursor suspensions and sintering temperature. The pore structures were analyzed by SEM (scanning electron microscopy) and Hg porosimetry. Basically, the pore structures are dominated by large spherically shaped pores left by the starch particles, which are connected through small pore channels. (C) 2008 Elsevier Ltd. All rights reserved.en
dc.description.affiliationInst Tecnol Aeronaut, BR-12228901 Sao Jose Dos Campos, SP, Brazil
dc.description.affiliationUniv Aveiro, CICECO, Dept Ceram & Glass Engn, P-3810193 Aveiro, Portugal
dc.description.affiliationUNESP, Dept Mat & Technol, BR-12516410 Guaratingueta, SP, Brazil
dc.description.affiliationUnespUNESP, Dept Mat & Technol, BR-12516410 Guaratingueta, SP, Brazil
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFCT
dc.description.sponsorshipIdFCT: SFRH/BPD/26787/2006
dc.format.extent1587-1594
dc.identifierhttp://dx.doi.org/10.1016/j.jeurceramsoc.2008.10.006
dc.identifier.citationJournal of The European Ceramic Society. Oxford: Elsevier B.V., v. 29, n. 9, p. 1587-1594, 2009.
dc.identifier.doi10.1016/j.jeurceramsoc.2008.10.006
dc.identifier.issn0955-2219
dc.identifier.lattes4378078337343660
dc.identifier.orcid0000-0001-8338-4879
dc.identifier.urihttp://hdl.handle.net/11449/9448
dc.identifier.wosWOS:000266057700005
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofJournal of the European Ceramic Society
dc.relation.ispartofjcr3.794
dc.relation.ispartofsjr1,068
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectStarchen
dc.subjectCassavaen
dc.subjectAluminaen
dc.subjectGelen
dc.subjectPorosityen
dc.titleInfluence of cassava starch content and sintering temperature on the alumina consolidation techniqueen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.lattes4378078337343660[2]
unesp.author.orcid0000-0001-8338-4879[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Engenharia, Guaratinguetápt

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