High-Temperature Flow Behavior of Ceramic Suspensions
نویسندگان
چکیده
منابع مشابه
High Temperature Behavior of Dual Phase Steels
Dual phase steels with different martensite volume fraction and morphology were tensile tested at a temperature range of 25 to 5500C. Stress-strain curves of all steels showed serration flow at temperatures of 250 and 3500C, and smooth flow at the other temperatures. Both yield and ultimate tensile strengths increased with increasing testing temperature up to about 450<sup...
متن کاملMODELING HIGH TEMPERATURE FLOW BEHAVIOR OF AN AL 6061 ALUMINIUM ALLOY
Hot deformation behavior of a medium Cr/Mn Al6061 aluminum alloy was studied by isothermal compression test at temperatures range of 320 to 480 °C and strain rates range of 0.001 to 0.1 s −1. The true stresstrue strain curves were analyzed to characterize the flow stress of Al6061. Plastic behavior, as a function of both temperature and strain rate for Al6061, was also modeled using a hyperboli...
متن کاملCeramic Capillary Suspensions: Novel Processing Route for Macroporous Ceramic Materials
We introduce a novel method to produce macroporous ceramics by capillary suspensions. Adding a small amount (~1 vol%) of an immiscible secondary phase to a low concentration (~20 vol%) suspension can increase the yield stress by several orders of magnitude. This drastic change in flow behavior is induced by the creation of a sample-spanning particle network in the suspension controlled by capil...
متن کاملDifferential photo-calorimetry of photopolymerizable ceramic suspensions
Suspensions of alumina powders in low-viscosity acrylate monomers were produced and their curing behaviour characterized. Although these suspensions contain 50 vol % Al2O3 particles, the viscosity is between 200 and 300 mPas. These suspensions were rendered ultraviolet-curable by the addition of photoinitiators sensitive to ultraviolet radiation. Photopolymerization kinetics were characterized ...
متن کاملTailoring flow behavior and texture of water based cocoa suspensions.
The texture of low-fat food products must be adjusted to mimic regular full fat products in order to gain consumer acceptance (Le R ev erend, Norton, Cox, and Spyropoulos., Apr. 2010). For chocolate products fat reduction can be achieved byminimize trapped fat in the cocoa particles (Do, Vieira, Hargreaves, Mitchell, and Wolf., May 2011) or by incorporating water into the product (Skelhon, Olss...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of the American Ceramic Society
سال: 2004
ISSN: 0002-7820
DOI: 10.1111/j.1151-2916.2000.tb01534.x