Effect of ultrasonication on the rheological behavior of alumina slurries with maltodextrin

被引：0
|
作者：
Kim, JC
Schilling, CH
Tomasik, P
Auh, KH
机构：
[1] Hanyang Univ, Ceram Mat Res Inst, Seongdong Gu, Seoul 133791, South Korea
[2] Iowa State Univ, Ames Lab, Ames, IA 50011 USA
[3] Iowa State Univ, Dept Mat Sci & Engn, Ames, IA 50011 USA
[4] Univ Agr, Dept Chem & Phys, Krakow, Poland
来源：
MATERIALS LETTERS | 2000年 / 42卷 / 06期
关键词：
ultrasonication; rheology; alumina; slurry; maltodextrin; experimental; design;
D O I：
10.1016/S0167-577X(99)00217-7
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
The rheology of alumina slurries with maltodextrin was studied with different shear rates using experimental design and statistical analysis. Different levels of ultrasonication were applied to the slurries before or after adding maltodextrin. Viscosities of the slurries were measured after equilibrating samples in a shaker for different shaking times, The: viscosities of alumina slurries decreased with the addition of maltodextrin and increased with ultrasonication intensity. There were minor differences in the viscosities of the slurries depending on whether maltodextrin was added before or after ultrasonication. (C) 2000 Elsevier Science B.V. All rights reserved.
引用
收藏
页码：390 / 393
页数：4
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