Effect of glutinous rice flour and dried egg white in fabrication of porous cordierite by gel casting method

Efeito da farinha de arroz glutinoso e clara de ovo seco na fabricação de cordierita porosa pelo método gel casting

Abstract

In this study, cordierite was produced using MgO, SiO₂ and Al₂O₃ as raw materials through glass route method. The raw materials were mixed for 6 h and the mixture was melted at 1550 °C and then water quenched. The glass produced was milled for 5 h to obtain fine powder, which was used to prepare porous cordierite through gel casting method. The effect of addition of different natural binders, glutinous rice flour (GRF) and dried egg white (DEW), on porous cordierite was investigated. GRF and DEW were added to the slurry during mixing. The synthesized cordierite powder was analyzed by X-ray diffraction. Porous cordierite was characterized through Archimedes method, morphological analysis, and compression test. The porosity level varied from 60.6% to 78.7% depending on the amount of natural binder added. Compression test results showed that the compressive strength of porous cordierite increased with increasing amount of natural binder added.

Keywords:
porous cordierite; natural binder; gel casting