A Study on the Reduction in Hydration Heat and Thermal Strain of Concrete with Addition of Sugarcane Bagasse Fiber

• Published in: Materials Vol. 13; no. 13; p. 3005
• Main Authors: Ribeiro, Bruno, Yamamoto, Takashi, Yamashiki, Yosuke
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 06.07.2020; MDPI
• Subjects: Aggregates; Bagasse; Cellulose; Cement hydration; Compressive strength; Concrete; Concrete structures; Cracks; Heat; Heat of hydration; Lignin; Mechanical properties; Reduction; Reinforced concrete; Researchers; Structural integrity; Sugarcane; Tensile strength; Thermal expansion; Thermal resistance; Thermal strain; Vegetable oils; Japan; sugarcane bagasse fibers; thermal strain; fresh properties; heat of hydration; sugarcane bagasse ash; mechanical properties
• ISSN: 1996-1944; 1996-1944
• DOI: 10.3390/ma13133005

Early prevention methods in massive concrete structures to control the heat of hydration and, consequently, the development of cracks due to thermal expansion are important subjects, since these cracks may compromise structural integrity. In the present study, the sugarcane residues in massive concrete were used in order to investigate the reduction in the heat of hydration, the thermal expansion resistance, and also the fresh and mechanical properties of the concrete. The results showed that, by adding 2.0% of bagasse fiber and 5.0% of pozzolanic material to the concrete, the heat of hydration was reduced, and the strain due to the thermal expansion was smaller than the control mixture. Moreover, the compressive, flexural, and split tensile strength increased in comparison to the control mixture.