Chapter 15. The Structure of Slip-Cast Porcelain Cakes

  1. John B. Wachtman Jr.
  1. A. J. Yarosh and
  2. R. A. Haber

Published Online: 26 MAR 2008

DOI: 10.1002/9780470313916.ch15

Materials & Equipment/Whitewares: Ceramic Engineering and Science Proceedings, Volume 13, Issue 1/2

Materials & Equipment/Whitewares: Ceramic Engineering and Science Proceedings, Volume 13, Issue 1/2

How to Cite

Yarosh, A. J. and Haber, R. A. (1994) The Structure of Slip-Cast Porcelain Cakes, in Materials & Equipment/Whitewares: Ceramic Engineering and Science Proceedings, Volume 13, Issue 1/2 (ed J. B. Wachtman), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470313916.ch15

Author Information

  1. Department of Ceramics Rutgers University Piscataway, NJ 08855

Publication History

  1. Published Online: 26 MAR 2008
  2. Published Print: 1 JAN 1994

ISBN Information

Print ISBN: 9780470375129

Online ISBN: 9780470313916

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Keywords:

  • rate-limiting steps;
  • slip casting process;
  • rheological spectrometer;
  • moisture contents;
  • flocculation

Summary

One of the rate-limiting steps in the slip casting process is the length of time required for a cake to set in a mold once the mold has been drained. Better control of this stage in the process could be achieved if the properties of this cake were quantified. Two techniques will be shown to help investigate some of the properties in the slip casting process. First, ultrasound will be used to get some insight into the casting kinetics of the growing cake and a rheological spectrometer will provide some insight into the structure of the slip-cast cake. Results and conclusions will be presented for a slip-cast cake of a typical porcelain body at various stages of flocculation and cast in molds with varying moisture contents. It will be shown that the properties of the cast can be related to both the state of flocculation of the slip and the mold moisture content of the starting mold.