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Direct consolidation is a technique
in which a ceramic suspension is transformed from a liquid state
to a solid body without any removal of water. One advantage of
this method is improved homogeneity in the green body, which
improves the dimensional control of the sintered component and the
potential of producing complex-shaped components. Protein gelation
and starch consolidation are two examples of direct consolidation
methods that have been developed by SCI.
The use of direct consolidation methods requires suspensions
with a high solids loading and a low viscosity. The solids loading
is important as it is directly related to the green density
obtained, due to the small dimensional changes of the consolidated
component during drying, whereas low viscosity facilitates the
removal of air bubbles from the suspension and the mould-filling
procedure.
The methods used today have some limitations and this project
aims at evaluating and further developing other suitable direct
consolidation methods that can be used in combination with
freeform-fabricated moulds. This would allow the preparation of components from a variety of materials
in almost any shape.
Project Leader: Erik Adolfsson,
+46 31 7066298, mobile +46 70 7806298 |
