Effect of Soil Type in Compressed Earth Brick (CEB) with Uncontrolled Burnt Rice Husk Ash (RHA)

Riza, Fetra Venny; Rahman, Ismail Abdul; Mujahid, Ahmad Zaidi Ahmad; Loo, Lee Yee

doi:10.4028/www.scientific.net/amr.626.971

Cited by 1 publication

(1 citation statement)

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“…Unfortunately, only some raw soils are suitable for construction [5] [6]. In many cases, it is necessary to improve the soil properties by adding a stabilizer as cement [7], lime [8], plant fibers [9] and ash [10]. But, to remain affordable to low income households, the improvements must be low-cost.…”

Section: Geomaterialsmentioning

confidence: 99%

Modeling the Drying Kinetics of Earth Bricks Stabilized with Cassava Flour Gel and Amylopectin

Ngoulou¹,

Elenga²,

Ahouet³

et al. 2019

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Earth bricks could contribute to alleviate the housing shortage in the world, thanks to their low cost, easy production, and low environmental impact. However, to manufacture bricks with required properties, many raw soils must be ameliorated. In Central and Eastern Africa, the waste water of the cassava processing is used to improve earth brick mechanical properties. This technique is interesting, because it is sustainable, low-cost and easy to implement. But, studies on this stabilization method are scarce, in particular on the drying kinetics of these bricks. Now, it is important to know the drying duration, because the earth brick's strength is strongly correlated to its moisture content. Thus, this study aims to quantify and to model the effect of adding cassava flour gel and amylopectin on the drying kinetics of earth bricks. Depending on the soil nature, the drying duration decreases from 7% to 25% for a stabilizer content of 20%. For the five models used, the coefficient of determination is superior to 0.997 and the chi square is inferior to 3 × 10 −4 . In average, the best model is Khazaei, followed in order by Avrami-Page, diffusion, Yong and Peleg. The effective coefficient of diffusion of water is about 4 × 10 −5 m•s −2 . The parameter T of the Khazaei's model is strongly correlated to the drying duration and the stabilizer content, and their relationships have been deduced.

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