In recent years, the reuse of industrial waste has become increasingly important for sustainable development. Therefore, this study investigated the application of granulated blast furnace slag (GBFS) as a cementitious replacement material in fly-ash-based geopolymer mortar containing silica fume (GMS). The performance changes in the GMS samples manufactured with different GBFS ratios (0-50 wt%) and alkaline activators were evaluated. The results indicated that GBFS replacement from 0 wt% to 50 wt% significantly affects GMS performance, including improving the bulk density from 2235 kg/m to 2324 kg/m, flexural-compressive strength from 5.83 MPa to 7.29 MPa and 63.5 MPa to 80.2 MPa, respectively; a decrease in water absorption and chloride penetration, and an improvement in the corrosion resistance of GMS samples. The GMS mixture containing 50 wt% GBFS demonstrated the best performances with notable results regarding strength and durability. Owing to the increased production of C-S-H gel, the microstructure of the GMS sample containing more GBFS was denser, as obtained via the scanning electron micrograph analysis results. Incorporating the three industrial by-products into geopolymer mortars was verified when all samples were determined to be in accordance with the relevant Vietnamese standards. The results demonstrate a promising method to manufacture geopolymer mortars that aid sustainable development.
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http://dx.doi.org/10.3390/ma16124406 | DOI Listing |
Front Vet Sci
December 2024
State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China.
Introduction: The reasonable and efficient utilization of agricultural by-products as animal feed has the capacity to not only mitigate the scarcity of conventional feedstuff but also alleviate the environmental load. This study was aimed to investigate the effects of feeding citrus pomace (CP) fermented with combined probiotics on growth performance, carcass traits, meat quality and antioxidant capacity in yellow-feathered broilers.
Methods: A cohort of 540 female yellow-feathered broilers (Qingyuan partridge chicken, 90-day-old) were randomly divided into three groups and, respectively, fed the basal diet (Control), diet containing 10% unfermented CP (UFCP) and diet containing 10% fermented CP (FCP).
Food Sci Nutr
January 2025
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences Lodz University of Technology Lodz Poland.
Olive pomace is a valuable source of bioactive compounds. Olive pomace is not fully utilized, so the goal was to create edible disposable tableware from the by-products of the olive pressing process. For this purpose, a mixture was created from olive pomace, teff flour, sorghum, and lecithin (75.
View Article and Find Full Text PDFWorld J Microbiol Biotechnol
January 2025
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 1 Wenyuan Road, Nanjing, 210023, People's Republic of China.
Organic acids constitute a vital category of chemical raw materials. They have extensive applications in industries such as polymers, food, and pharmaceuticals. Currently, industrial production predominantly relies on microbial fermentation.
View Article and Find Full Text PDFFoods
December 2024
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia.
Considering the short shelf life of fresh pumpkin due to its high water content and the extensive use of dried pumpkin in the food industry, it is necessary to find an efficient drying method that minimizes water activity and preserves nutritional properties. In this study, the effects of hot air drying (HAD), vacuum drying (VAD), and conductive drying (CD) at 50, 60, and 70 °C on fatty acid profiles were investigated to determine optimal drying conditions that preserve fatty acid (FA) quality and associated nutritional benefits. Results showed that drying methods had a significant effect ( < 0.
View Article and Find Full Text PDFFoods
December 2024
Food Toxicology Unit, Department of Life and Environmental Science, University of Cagliari, University Campus of Monserrato, 09042 Cagliari, Italy.
Artichoke ( L.) is an herbaceous perennial plant from the Mediterranean Basin, cultivated as a poly-annual crop in different countries. Artichoke produces a considerable amount of waste at the end of the harvesting season in the field (5.
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