Ling, Y., Li, Q., Zheng, H., Omran, M., Gao, L., Li, K., & Chen, G. (2021). Drying kinetics and microstructure evolution of nano-zirconia under microwave pretreatment. Ceramics International. https://doi.org/10.1016/j.ceramint.2021.04.263
Drying kinetics and microstructure evolution of nano-zirconia under microwave pretreatment
|Author:||Ling, Yeqing1,2; Li, Qiannan1,2; Zheng, Hewen1,2;|
1Kunming Key Laboratory of Energy Materials Chemistry, Key Laboratory Of, Green-Chemistry Materials in University of Yunnan Province, School of Chemistry and Environment, Yunnan Minzu University, Kunming, 650500, PR China
2Key Laboratory of Unconventional Metallurgy, Ministry of Education, School of Metallurgy and Energy Engineering, 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-fe2021043028246
|Publish Date:|| 2023-04-30
The effects of microwave power and sample quality on microwave drying kinetics and characteristics of zirconia were studied. It is found that by increasing the microwave power and decreasing the sample mass, the surface diffusion coefficient (Deff) appears to an upward tendency. The corresponding value Deff at a sample mass of 10, 20, 30, and 40g are 1.849E-14, 2.443E-14, 3.210E-14, and 3.278E-14 m²/s, respectively. The corresponding value Deff at a microwave power of 300, 400, 500, 600, and 700W are 1.270E-14, 1.784E-14, 2.619E-14, 3.392E-14, and 4.497E-14 m²/s, respectively. Besides, the materials were characterised by X-ray diffraction (XRD), scanning electron microscopy (SEM), Fourier transforms infrared spectroscopy (FT-IR) to evaluate the changes of materials before and after drying. The results show that microwave accelerates the drying of zirconia and increases its dispersibility. The heat conduction direction of microwave drying is the same as that of moisture diffusion, which avoids being affected by heat inertia and heat transfer loss. The drying process is fast and efficient, and the microwave directly penetrates the product, avoiding the disadvantage of slow evaporation caused by the temperature gradient.
|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), the scientific research foundation of Yunnan Education Department (No:2021Y657), and the Innovative Research Team (in Science and Technology) in University of Yunnan Province were sincerely acknowledged.
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