Pulsed direct current field-induced thermal stability and phase transformation of nanodiamonds to carbon onions. Issue 25 (7th May 2019)

• Record Type: Journal Article
• Authors: Zhang, Faming; Fan, Kuowei; Yu, Jin; Saba, Farhad; Sun, Jing
• Is Part Of: RSC advances. Volume 9:Issue 25(2019)
• Page Start: 14360
• Page End: 14371
• Publication Date: 2019-05-07
• Subjects: Chemistry -- Periodicals; 540.5
• DOI: 10.1039/c9ra01022j
• Languages: English
• ISSNs: 2046-2069

Abstract

Abstract : The pulsed DC field-induced thermal stability of nanodiamonds (NDs) and their transformation to carbon onions lack detailed understanding. Abstract : The pulsed DC field-induced thermal stability of nanodiamonds (NDs) and their transformation to carbon onions lack detailed understanding. In this study, a comprehensive study was conducted, analyzing the thermal stability of NDs and the optimum conditions required for the formation of carbon onions, using spark plasma sintering (SPS) utilizing ON–OFF DC pulse energizing. X-ray diffraction, Raman spectroscopy and electron microscopy were employed to monitor the phase transformation. Experimental results showed that NDs could almost remain stable until 950 °C under 60 MPa pressure. As the temperature was increased, amorphous carbon appeared on the surface of NDs, and then, graphitization began. At 1300 °C, lamellar graphite structures were formed and kept stable with increasing holding time, but no carbon onion was found. The optimum parameters for the synthesis of carbon onions from NDs via SPS are the temperature of 1400 °C and holding time of 15 minutes under a pressureless condition. The pressureless condition during the SPS processing creates a more favourable environment for the ND graphitization and curling into spherical carbon onions. The existence of pressure during the SPS processing can improve the thermal stability of NDs, delay the initial temperature for the graphitization transition of NDs and inhibit the graphite layer curling to form carbon onions.