{"id":3055,"date":"2013-06-17T08:00:42","date_gmt":"2013-06-17T08:00:42","guid":{"rendered":"http:\/\/teoriadeconstruccion.net\/blog\/?p=3055"},"modified":"2013-06-16T18:07:28","modified_gmt":"2013-06-16T18:07:28","slug":"coccion-de-las-ceramicas","status":"publish","type":"post","link":"https:\/\/teoriadeconstruccion.net\/blog\/coccion-de-las-ceramicas\/","title":{"rendered":"Cocci\u00f3n de las cer\u00e1micas"},"content":{"rendered":"<p>La raz\u00f3n de ser de la cer\u00e1mica, as\u00ed como su importancia econ\u00f3mica, se basan en el hecho de que la cocci\u00f3n de las pastas previamente moldeadas provoca una modificaci\u00f3n fundamental en sus propiedades, dando lugar a un material duro de consistencia p\u00e9trea e inalterabilidad de forma, elev\u00e1ndose su dureza y resistencia mec\u00e1nica, resistente al agua y a los productos qu\u00edmicos y que posee, adem\u00e1s, caracter\u00edsticas excelentes y muy diversificadas.<\/p>\n<p>Si la cocci\u00f3n se hace lentamente, se mejora la calidad, pero con ello aumentan los costos. Industrialmente se estudian las curvas de temperatura-tiempo de cada horno para conseguir el equilibrio del sistema.<\/p>\n<p>Con un intervalo de cocci\u00f3n demasiado corto, cualquier peque\u00f1a diferencia de temperatura del horno hace que el producto pase de poco a demasiado cocido. \u00a0Otro factor importante es el tiempo de cocci\u00f3n a la m\u00e1xima temperatura, que depende de las dimensiones<br \/>\ndel producto ya que es necesario un tiempo que permita que las partes centrales del producto alcancen la temperatura requerida.<br \/>\nOtras condiciones para una buena cocci\u00f3n son:<br \/>\n&#8211; Uniformidad de la temperatura en el horno lo m\u00e1s perfecta posible, evitando el contacto directo de la \u00a0llama con el producto cer\u00e1mico.<br \/>\n&#8211; Control de la curva de cocci\u00f3n \u00a0incluso durante el calentamiento y enfriamiento, ya que pueden presentarse tensiones que produzcan roturas.<br \/>\n&#8211; Atm\u00f3sfera del horno controlada.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/teoriadeconstruccion.net\/blog\/wp-content\/uploads\/2013\/06\/hornos-y-temperaturas.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"alignnone size-full wp-image-3057\" alt=\"hornos y temperaturas\" src=\"https:\/\/i0.wp.com\/teoriadeconstruccion.net\/blog\/wp-content\/uploads\/2013\/06\/hornos-y-temperaturas.jpg?resize=446%2C273\" width=\"446\" height=\"273\" srcset=\"https:\/\/i0.wp.com\/teoriadeconstruccion.net\/blog\/wp-content\/uploads\/2013\/06\/hornos-y-temperaturas.jpg?w=446&amp;ssl=1 446w, https:\/\/i0.wp.com\/teoriadeconstruccion.net\/blog\/wp-content\/uploads\/2013\/06\/hornos-y-temperaturas.jpg?resize=300%2C183&amp;ssl=1 300w\" sizes=\"(max-width: 446px) 100vw, 446px\" \/><\/a><\/p>\n<p>Durante la operaci\u00f3n de cocci\u00f3n intervienen tres factores fundamentales: temperatura, tiempo y atm\u00f3sfera del horno. Los fen\u00f3menos que se desarrollan durante la cocci\u00f3n pueden clasificarse en fen\u00f3menos f\u00edsicos y fen\u00f3menos qu\u00edmicos.<\/p>\n<p>Los fen\u00f3menos f\u00edsicos se manifiestan en todos los materiales crudos o cocidos y pueden citarse la dilataci\u00f3n t\u00e9rmica, las transformaciones alotr\u00f3picas, la densificaci\u00f3n, la fusi\u00f3n de ciertos constituyentes, etc.\u00a0La dilataci\u00f3n t\u00e9rmica es un efecto de la elevaci\u00f3n de la temperatura y se manifiesta de modo que el volumen aumenta en ausencia de transformaciones que modifiquen la naturaleza del material. En el caso general, la dilataci\u00f3n es isotr\u00f3pica.<\/p>\n<p>Las transformaciones alotr\u00f3picas son propias de las fases cristalinas y pueden producir grandes\u00a0perturbaciones en el material. As\u00ed, por ejemplo, el cuarzo presenta una transformaci\u00f3n \u03b1\u2194\u03b2 a los 573 \u00b0C. Esta transformaci\u00f3n va acompa\u00f1ada de una variaci\u00f3n de volumen del 0.8 %. Este fen\u00f3meno es necesario considerarlo en productos crudos o cocidos que presenten cuarzo libre.<\/p>\n<p>A m\u00e1s alta temperatura, a partir de los 920 \u00b0C y bajo la acci\u00f3n de mineralizadores, el cuarzo-\u03b2 genera\u00a0cristobalita &#8211; \u03b1 con un aumento de volumen del 14.3 %.<\/p>\n<p>A partir de los 1000\u00baC aproximadamente, existe una transformaci\u00f3n de la estructura molecular de los silicatos cristalizando formando agujas, produciendo variaciones importantes de volumen.<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" class=\"alignnone size-full wp-image-3056\" alt=\"vision cocidos\" src=\"https:\/\/i0.wp.com\/teoriadeconstruccion.net\/blog\/wp-content\/uploads\/2013\/06\/vision-cocidos.jpg?resize=446%2C465\" width=\"446\" height=\"465\" srcset=\"https:\/\/i0.wp.com\/teoriadeconstruccion.net\/blog\/wp-content\/uploads\/2013\/06\/vision-cocidos.jpg?w=446&amp;ssl=1 446w, https:\/\/i0.wp.com\/teoriadeconstruccion.net\/blog\/wp-content\/uploads\/2013\/06\/vision-cocidos.jpg?resize=287%2C300&amp;ssl=1 287w\" sizes=\"(max-width: 446px) 100vw, 446px\" \/><\/p>\n<p>Efectos de la temperatura: (1)\u00a0probeta seca (sin cocer); (2) a 850\u00baC;\u00a0(3) a 950\u00baC; (4) a 1050\u00baC;\u00a0(5) a 1150\u00baC.<\/p>\n<p><a href=\"http:\/\/www6.uniovi.es\/usr\/fblanco\/Leccion7.COCCION.pdf\" target=\"_blank\">+info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La raz\u00f3n de ser de la cer\u00e1mica, as\u00ed como su importancia econ\u00f3mica, se basan en el hecho de que la cocci\u00f3n de las pastas previamente moldeadas provoca una modificaci\u00f3n fundamental en sus propiedades, dando lugar a un material duro de consistencia p\u00e9trea e inalterabilidad de forma, elev\u00e1ndose su dureza y resistencia mec\u00e1nica, resistente al agua&hellip;&nbsp;<a href=\"https:\/\/teoriadeconstruccion.net\/blog\/coccion-de-las-ceramicas\/\" rel=\"bookmark\">Leer m\u00e1s &raquo;<span class=\"screen-reader-text\">Cocci\u00f3n de las cer\u00e1micas<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[39],"tags":[526],"class_list":["post-3055","post","type-post","status-publish","format-standard","hentry","category-ceramica","tag-coccion"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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