Li, Q., Ling, Y., Zheng, H., Omran, M., Li, K., Gao, L., Zhang, M., Chen, J., & Chen, G. (2021). Effect of microwave heating duration on the stability of the partially stabilised zirconia doped with CaO. Ceramics International. https://doi.org/10.1016/j.ceramint.2021.04.254
Effect of microwave heating duration on the stability of the partially stabilised zirconia doped with CaO
|Author:||Li, Qiannan1,2; Ling, Yeqing1,2; Zheng, Hewen1,2;|
1Kunming Key Laboratory of Energy Materials Chemistry, Key Laboratory of Green-Chemistry Materials in University of Yunnan Province, Yunnan Minzu University, Kunming, 650500, PR China
2Key Laboratory of Unconventional Metallurgy, Ministry of Education, Kunming University of Science and Technology, Kunming, 650500, PR China
3Faculty of Technology, University of Oulu, Finland
|Persistent link:|| http://urn.fi/urn:nbn:fi-fe2021043028237
|Publish Date:|| 2023-04-28
In this paper, the stability of CaO doped partially stabilised zirconia (CaO-PSZ) prepared by electrofusion method was improved from 88.14% to 95% within one hour using the microwave heating method. The increase of the stability rate was because of the microwave heating method’s advantages, including selective heating and fast heating. Analysis techniques, namely X-ray diffraction (XRD), Fourier transform infrared (FT-IR), Raman spectroscopy, and scanning electron microscopy (SEM), were used to analysis the influences of the holding time (1–4 h) on the CaO doped PSZ samples at a heating temperature of 1100 °C to understand the fundamental mechanism of the optimisation process. The Raman and XRD spectra were fitted by the Gaussian method to further analysis the effect of holding time on the microstructure evolution of the samples. The fitting results indicated that the sample’s crystal quality and stability were improved after microwave heating, and the optimised holding time is 2h.
|Type of Publication:||
A1 Journal article – refereed
|Field of Science:||
216 Materials engineering
Financial supports from the National Natural Science Foundation of China (No: 51764052) and Innovative Research Team (in Science and Technology) at University of Yunnan Province were sincerely acknowledged.
© 2021. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/.