Starch Swelling and Its Role in Modern Ceramic Shaping Technology

摘要

A microscopic real-time visualisation of potato starch swelling in aqueous media at 56℃ is performed. The viscosity increase of a starch-water mixture during the swelling step is documented by viscometric measurements. The mechanism of ceramic green-body formation in a new ceramic shaping process, called "starch consolidation", is discussed. In particular, the rheological changes during swelling and their concomitant structural background can explain certain discrepancies between model predictions and experimental findings observed in previous work.