Thermogravimetric analysis (TGA) was used to evaluate microstructural evolution and binder segregation during drying of particulate suspensions of submicrometer alumina. The addition of 2 and 4 wt.% poly(vinyl alcohol) (PVA) binder decreased the evaporation rate by similar to 12 and similar to 20%, respectively, during the constant rate drying period. Increasing the PVA molecular weight (MW) extended the drying time also. At 4 wt.% addition, an acrylic emulsion binder did not affect the drying behavior but at 2 wt.% addition, the initial evaporation rate decreased by approximately 24%. It is shown that the TGA can be used to determine the drying stages of a particulate suspension during drying. (C) 2000 Elsevier Science B.V. All rights reserved.
机构:
Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP, Brazil
PSL Res Univ, ESPCI ParisTech, Lab Phys Therm, 10 Rue Vauquelin, F-75231 Paris 5, FranceUniv Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP, Brazil
Valencia, German Ayala
Djabourov, Madeleine
论文数: 0引用数: 0
h-index: 0
机构:
PSL Res Univ, ESPCI ParisTech, Lab Phys Therm, 10 Rue Vauquelin, F-75231 Paris 5, FranceUniv Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP, Brazil
Djabourov, Madeleine
do Amaral Sobral, Paulo Jose
论文数: 0引用数: 0
h-index: 0
机构:
Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP, BrazilUniv Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP, Brazil
机构:
Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP, Brazil
PSL Res Univ, ESPCI ParisTech, Lab Phys Therm, 10 Rue Vauquelin, F-75231 Paris 5, FranceUniv Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP, Brazil
Valencia, German Ayala
Djabourov, Madeleine
论文数: 0引用数: 0
h-index: 0
机构:
PSL Res Univ, ESPCI ParisTech, Lab Phys Therm, 10 Rue Vauquelin, F-75231 Paris 5, FranceUniv Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP, Brazil
Djabourov, Madeleine
do Amaral Sobral, Paulo Jose
论文数: 0引用数: 0
h-index: 0
机构:
Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP, BrazilUniv Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP, Brazil