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

Journal of the European Ceramic Society

Volumn 29, Issue 9, 2009, Pages 1587-1594

  Almeida, F A ^a   Botelho, E C ^b   Melo, F C L ^c   Campos, T M B ^c   Thim, G P ^c  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^c INSTITUTO TECNOLÓGICO DE AERONÁUTICA   (Brazil)

Author keywords

Alumina; Cassava; Gel; Porosity; Starch

Indexed keywords

CASSAVA; CASSAVA STARCHES; COLLOIDAL SUSPENSIONS; CONSOLIDATION TECHNIQUES; DISPERSANT; DRYING STEPS; GEL POINTS; OPEN POROSITIES; PORE CHANNELS; PORE FORMERS; POROSIMETRY; RHEOLOGICAL ANALYSIS; SEM; SILICONE MOLDS; SINTERING TEMPERATURES; STARCH CONCENTRATIONS; STARCH CONTENTS; WATER-BASED; WET SAMPLES;

CONSOLIDATION; GELATION; GELS; MERCURY (METAL); PORE STRUCTURE; POROSITY; SCANNING ELECTRON MICROSCOPY; SILICONES; SINTERING; STARCH; SUSPENSIONS (FLUIDS);

SINTERED ALUMINA;

EID: 64449083642     PISSN: 09552219     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jeurceramsoc.2008.10.006     Document Type: Article

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