Reactions occurring in post heat-treated αβ sialons: On the thermal stability of α-sialon
Reactions occurring in post heat-treated αβ sialons: On the thermal stability of α-sialon
复制标题
热处理后的 αβ 赛隆中发生的反应:关于 α-赛隆的热稳定性
DOI:
10.1016/0955-2219(95)00213-8
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发表时间:
1996
影响因子:
5.7
通讯作者:
M. Nygren
中科院分区:
文献类型:
--
作者:
Zhijian Shen;T. Ekström;M. Nygren
To a powder mixture of an overall α-sialon composition R0.4Si10.2Al1.8O0.6N15.4, with R = Nd, Sm, Dy and Yb, were added extra amounts of powder mixtures, (20%), having Si:Al:R and O:N atomic ratios of 2:1:1 and 3:1, respectively. Series of α-rich mixed α/β-sialon ceramics containing about 20–30 vol% glassy phase were prepared from these powders by pressureless sintering at 1750 °C. The as-prepared samples were subsequently heated at 1750 °C and then quenched to room temperature or to 1150, 1300 and 1450 °C (with a cooling rate exceeding 400 °/min), and were annealed at these temperatures for various times. The samples quenched to room temperature revealed that α-sialon coexists with β-sialon and a liquid phase at 1750 °C. The post heat-treatment at the lowest temperature involved a devitrification of the glassy phase and resulted in mixtures of mainly rare earth oxynitrides like the U-phase R3Si3Al3O12N2, wollastonite RSiO2N or the B-phase Dy2SiAlO5N. Post heat-treatment at 1450 °C induced a reaction between residual liquid and α-phase in the Nd- and Sm-systems and yielded a mixture of an oxygen- and a nitrogen-rich phase in all systems. Thus the melilite phase, R2Si3−xAlxO3+xN4−x, is formed with all rare earth elements except Yb, which yields Yb4Si2O7N2. The oxygen-rich phase in the Nd- and Sm-systems was the aluminate RAlO3, while in the Dy- and Yb-systems the garnet phase, R3Al5O12, was formed. Similar results were obtained with samples quenched to 1300 °C. These findings suggest that the stability of α-sialon is related to the type of sintering aid used. The phase assemblage found in the as-prepared samples is discussed in view of the findings obtained in the annealing experiments.
影响因子:
3.7
作者:
Whissell PD;Tohyama S;Martin LJ
通讯作者:
Martin LJ