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Magnetically induced structural anisotropy in binary colloidal gels and its effect on diffusion and pressure driven permeability
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
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2014 (English)In: Soft Matter, ISSN 1744-683X, E-ISSN 1744-6848, Vol. 10, no 24, 4403-4412 p.Article in journal (Refereed) Published
Abstract [en]

We report on the synthesis, microstructure and mass transport properties of a colloidal hydrogel self-assembled from a mixture of colloidal silica and nontronite clay plates at different particle concentrations. The gel-structure had uniaxial long-range anisotropy caused by alignment of the clay particles in a strong external magnetic field. After gelation the colloidal silica covered the clay particle network, fixing the orientation of the clay plates. Comparing gels with a clay concentration between 0 and 0.7 vol%, the magnetically oriented gels had a maximum water permeability and self-diffusion coefficient at 0.3 and 0.7 vol% clay, respectively. Hence the specific clay concentration resulting in the highest liquid flux was pressure dependent. This study gives new insight into the effect of anisotropy, particle concentration and bound water on mass transport properties in nano/microporous materials. Such findings merit consideration when designing porous composite materials for use in for example fuel cell, chromatography and membrane technology. © 2014 the Partner Organisations.

Place, publisher, year, edition, pages
2014. Vol. 10, no 24, 4403-4412 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9373DOI: 10.1039/c4sm00315bOAI: oai:DiVA.org:ri-9373DiVA: diva2:967248
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-01-29Bibliographically approved

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SIK – Institutet för livsmedel och bioteknik
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