期刊
JOURNAL OF CLEANER PRODUCTION
卷 285, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jclepro.2020.124836
关键词
Sugarcane bagasse ash; Fly ash; Slag; Supplementary cementitious material; Blended cement; Durability
The use of industrial by-products as supplementary cementitious materials in place of conventional cements is a sustainable choice, though their industrial acceptance is lower compared to established materials; the study found that bagasse ash blended concrete shows better strength gain and significantly enhanced resistance against chloride and water permeability compared to fly ash and slag blended concrete.
Use of blended cement with industrial by-products as supplementary cementitious materials is a sustainable alternative to carbon-intensive conventional cements. Although the potential of several new alternative cementitious materials has been reported in the literature, their industrial acceptance is minimal compared to fly ash and slag. In addition to performance evaluation in concrete, it is essential to compare the performance of new alternative cementitious materials with other widely recognised materials in industries to facilitate their acceptance. Therefore, the present study focuses on a thorough review of the characteristics and performance of bagasse ash in concrete compared to fly ash and slag blended concrete. Moreover, fresh, hardened and durability characteristics of bagasse ash blended concrete are critically reviewed. Based on a comprehensive review, the optimum replacement levels for bagasse ash, fly ash and slag are found to be 20%, 30% and 50% respectively. Even though adverse effects such as delayed initial set, workability reduction, and increased consistency were observed for bagasse ash blended cements, the strength gain of bagasse ash blended concrete is found to be better than fly ash/slag blended concrete. Significant enhancement in resistance against chloride and water permeability is also reported for bagasse ash blended concrete compared to fly ash and slag blended concrete. (C) 2020 Elsevier Ltd. All rights reserved.
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