Effect of albumin content on the rheological properties and wet foam stability of porous ceramics
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The stabilization of wet foam was an important parameter for obtaining a large volume of dried foam in SiC porous ceramics. Octylamine was used as a foam stabilizer, which modifies the particle surface. Albumin was added as a foaming agent toachieve a higher volume of wet foam with higher stability. Viscosity of the colloidal suspension varying with albumin contentwas found to be typical, as on increasing albumin content, the slurry showed shear thickening behavior. The viscosity of theslurry was found to be increased, hindering thick strutting. This gave more stability to the wet foam on mechanical frothing,to produce porous ceramics on sintering. In terms of the rheological properties, wet foams were characterized as a functionof air content, wet foam stability, bubble size, and relative bubble size. Controlling the air content inside the foam, the wet foamstability of the wet foams was improved from 20 to 90% with the increment of albumin content. Proof of the stability is shownby the controlled increment of the relative bubble size to less than 2.5 times. With all these improved parameters uponsintering, highly interconnected pore structure was achieved for various applications.
Abstract
The stabilization of wet foam was an important parameter for obtaining a large volume of dried foam in SiC porous ceramics. Octylamine was used as a foam stabilizer, which modifies the particle surface. Albumin was added as a foaming agent toachieve a higher volume of wet foam with higher stability. Viscosity of the colloidal suspension varying with albumin contentwas found to be typical, as on increasing albumin content, the slurry showed shear thickening behavior. The viscosity of theslurry was found to be increased, hindering thick strutting. This gave more stability to the wet foam on mechanical frothing,to produce porous ceramics on sintering. In terms of the rheological properties, wet foams were characterized as a functionof air content, wet foam stability, bubble size, and relative bubble size. Controlling the air content inside the foam, the wet foamstability of the wet foams was improved from 20 to 90% with the increment of albumin content. Proof of the stability is shownby the controlled increment of the relative bubble size to less than 2.5 times. With all these improved parameters uponsintering, highly interconnected pore structure was achieved for various applications.
참고문헌 (23)
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