Water based processing of iron powder utilising starch consolidation

The effects of water based shaping, by means of starch consolidation (SC), of an iron powder system regarding oxygen/carbon content and sintering performance were evaluated. Specifically, the influence of the drying conditions and the use of two different thickeners, xanthan gum and cellulose ether, were studied. The results showed that cellulose ether gave lower sintered density than xanthan gum, mainly because of less favourable rheological impact and air/gas entrapment at mould filling and consolidation. Due to less oxidation at drying and less removal of carbon at sintering, freeze dried specimens sintered to a higher density than room temperature air dried ones. The degree of oxidation and removal of carbon also influenced the as sintered microstructure. Ferrite grains surrounded by iron phosphide were found m both air dried and freeze dried specimens. However, the higher carbon content in freeze dried specimens also resulted in a significant amount of iron carbide grains (inclusions), which can be a potential strength limiting factor