ISSN 0862-5468 (Print), ISSN 1804-5847 (online) 

Ceramics-Silikáty 55, (1) 1 - 7 (2011)

He Xing 1, Su Bo 2, Zhou Xingui 3, Yang Junhe 1, Zhao Bin 1, Wang Xianzing 1, Yang Guangzhi 1, Tang Zhihong 1, Qiu Hanxun 1
1 School of Materials Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China
2 Department of Oral & Dental Science, University of Bristol, Lower Maudlin Street, Bristol, BS1 2LY, UK
3 Key Lab of Advanced Ceramic Fibers & Composites, National University of Defense Technology, Hunan, Changsha, 410073, China

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

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.

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