釉果含量和工艺条件对豆青釉的影响  

Effects of Glaze Stone and Processing Condition on Bean Glaze

作　　者：董伟霞[1] 包启富[1] 谢正新[1] 

机构地区：[1]景德镇陶瓷学院材料与工程学院,江西景德镇333001

出　　处：《陶瓷》2015年第6期24-28,共5页Ceramics

摘　　要：笔者利用具有代表性的豆青釉配方为基础,以长石、釉果、石英、硅灰石、方解石、石灰石、贵溪土和氧化铬为主要原料制备豆青釉。利用单因素方法考察了釉果和工艺条件对釉面效果的影响。实验结果表明:釉果含量对豆青釉呈色有重要影响,当釉果含量为20.91%时,釉面呈现豆青颜色。同时,制定合理的烧成制度和釉层厚度有利于形成Fe3+与Fe2+比例适宜的豆青釉,当施釉时间为30s,最高烧成温度为1 300℃,采用还原气氛烧制可获得釉面平整的豆青颜色效果的豆青釉。This topic based on formula representative of the pea green glaze,preparation of pea green glaze,glaze with feld-spar,quartz,wollastonite,calcite,limestone,Guixi soil and chromium oxide as the main raw material.Effects of the glaze stone and the process conditions on the glaze are studied by the single experiment.The results showed that:gaze stone is important for the bean glaze.Reasonable firing system is conducive to the formation of the appropriate proportion of Fe3+and Fe2+ of pea green glaze.When the glaze stone is 20.91% by dipping 30 s and the high temperature is 1 300 ℃,glaze slurry at reducing atmosphere,the good and smooth bean glaze is obtained.

关 键 词：豆青釉 釉果 还原气氛 釉层厚度 

分 类 号：TQ174.43[化学工程—陶瓷工业]