Chapter 4. Evaluation of Surface Finish Quality from Various Dinnerware Forming Techniques

  1. William M. Carty
  1. Brett M. Schulz1,
  2. Ungsoo Kim1,
  3. Hyojin Lee1,
  4. William M. Carty1 and
  5. Nikalos J. Ninos2

Published Online: 26 MAR 2008

DOI: 10.1002/9780470294734.ch4

Materials & Equipment/Whitewares: Ceramic Engineering and Science Proceedings, Volume 23, Issue 2

Materials & Equipment/Whitewares: Ceramic Engineering and Science Proceedings, Volume 23, Issue 2

How to Cite

Schulz, B. M., Kim, U., Lee, H., Carty, W. M. and Ninos, N. J. (2008) Evaluation of Surface Finish Quality from Various Dinnerware Forming Techniques, in Materials & Equipment/Whitewares: Ceramic Engineering and Science Proceedings, Volume 23, Issue 2 (ed W. M. Carty), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470294734.ch4

Author Information

  1. 1

    New York State College of Ceramics at Alfred University, Alfred, New York

  2. 2

    Buffalo China, Inc., Buffalo, New York

Publication History

  1. Published Online: 26 MAR 2008
  2. Published Print: 1 JAN 2002

ISBN Information

Print ISBN: 9780470375778

Online ISBN: 9780470294734

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Keywords:

  • surface finish quality;
  • dinnerware forming techniques;
  • ceramic ware;
  • manufacturing process;
  • surface roughness

Summary

Scattered white light optical interferometry was used to quantitatively characterize surface roughness from various forming processes that are used for manufacturing dinnerware. The processes investigated were dry pressing, jiggering, ram pressing, and pressure filtration. Samples were taken from each stage in the manufacturing process where the surface was modified (for example, after forming, firing, and finishing) to observe the changes in surface roughness of the ware. Ware from two manufacturers was characterized in this study. The results show that the best surface finish resulted from the jiggering process and the worst surface finish was exhibited by green dry-pressed ware.