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Ceramics-Silikáty 55 (1) 1-7 (2011)

GEL CASTING OF ALUMINA CERAMICS USING AN EGG WHITE PROTEIN BINDER SYSTEM

X. He, B. Su, X. Zhou, J. Yang, B. Zhao, X. Wang, G. Yang, Z. Tang, H. Qiu

Egg white protein (EW) is a food ingredient commonly used for its gelling properties and has been applied in ceramic fabrication. In this work, EW was used as an environmentally-friendly binder for gelcasting alumina ceramics at elevated temperature (80°C). The gelling behavior was compared with the ambient temperature drying-induced gelation processing. The processing conditions and mechanical properties of the ceramics processed from two different processing variants were compared. The results indicate that the ceramics from heat-induced gelation showed improved mechanical properties and more uniform microstructure after sintering in comparison to the drying-induced ones. Dense and complex-shaped ceramic parts via computer numerical controlled (CNC) green machining have been produced from the EW gelcast ceramics.

Keywords: Alumina, Egg white protein, Dense ceramics, Gelcasting

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