Effect of the Nano-Ca(OH)₂ Addition on the Portland Clinker Cooking Efficiency.

ABSTRACT: A new technology was tested to improve the cooking efficiency of the raw mixture for Portland clinker production by the use of nano-Ca(OH)₂. A decrease in the free lime concentration after the firing of approximately 35% and 55% in the nano-added clinkers burned at 1350 °C and 1450 °C, respectively, with respect to the standard Portland clinkers was observed. Moreover, in the nano-added clinkers, a slight decrease in alite (C3S), of approximately 2-4 wt%, and increase in belite (C2S), of approximately 5-6 wt%, were observed. Despite these variations, the C2S and C3S abundance lies within the ranges for standard Portland clinkers. The results showed that the nano-addition leads to an increase of the raw mixtures' cooking efficiency. The relatively low energy required for the clin

SUBMITTER: Zucchini A 

PROVIDER: S-EPMC6600755 | biostudies-literature | 2019 Jun

REPOSITORIES: biostudies-literature