碳化硅多孔陶瓷的制备及烧结研究

采用一种新型的造孔剂酵母粉（主要化学成分是C，H，O，N，P，S等元素）制 备碳化硅多孔陶瓷。对碳化硅多陶瓷烧制过程中化学成分的变化进行了详细的研究 ，发现浆料的分散性与甘油添加量之间存在一定的关系。选用Al_2O_3作为烧结助 剂，随着添加量的变化，碳化硅多孔陶瓷的烧结行为也有明显的不同，Al_2O_3最 佳添加量为5% - 10%。酵母粉的添加量也直接影响碳化硅多孔陶瓷的气孔率和抗折 强度。此外，烧成温度和保温时间对烧结也有很大的影响，烧成制品的化学成分随 烧成温度的不同而不同。

Investigation of Preparation and Sintering of SiC Porous Ceramics

A new pore former (yeast) was used to fabricate SiC porous ceramics for the first time. The main components of yeast are C, H, O, N, P, S. Change of components of the SiC porous ceramics in sintering process was investigated in detail. The dispersion and stability of sluny depended strongly on the content of glycerol. The sintering behavior of tlie SiC porous ceramics showed a great difference with the change of the content of sintering aid (AI_2O_3) and the optimal content of AI_2O_3 was around 5% -10% . The amount of yeast has great influence on the porosities and flexural strength of the SiC porousceramics. In addition, the sintering temperature and hold time had great influence on sintering properties of the SiC porous ceramics. The effect of sintering temperature on the components of the sintered products is very evident.