Effect of ultrasonication on the rheological behavior of alumina slurries with maltodextrin

The rheology of alumina slurries with maltodextrin was studied with differe nt shear rates using experimental design and statistical analysis. Differen t levels of ultrasonication were applied to the slurries before or after ad ding maltodextrin. Viscosities of the slurries were measured after equilibr ating samples in a shaker for different shaking times, The: viscosities of alumina slurries decreased with the addition of maltodextrin and increased with ultrasonication intensity. There were minor differences in the viscosi ties of the slurries depending on whether maltodextrin was added before or after ultrasonication. (C) 2000 Elsevier Science B.V. All rights reserved.