Abstract
The Starch Consolidation method of molding technique is based on the ability of starch swell and gelatinize in water, so the green bodies are formed from suspensions, generating controlled porosity after firing; however, it is strongly influenced by gelatinization temperature, starch used, content and type of dispersant, pH and viscosity. This work involves the statistical analysis of possible relations between viscosity, content of dispersant and pH. Slurries containing alumina, water and starch were prepared, settling the solids in 40% and varying the starch content of 10, 20, 30, 40 and 50%, compared to the solids at the mixture. PH and viscosity measurements were made of the slurries as a function of added dispersant. Were obtained and analyzed measures of each parameter, using the Pearson correlation, verifying the existence of an almost perfect correlation between most of the parameters studied.
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