Effect of the Nano-Ca(OH)2 addition on the Portland clinker cooking efficiency

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dc.identifier.uri http://dx.doi.org/10.15488/10372
dc.identifier.uri https://www.repo.uni-hannover.de/handle/123456789/10446
dc.contributor.author Zucchini, Azzurra
dc.contributor.author Comodi, Paola
dc.contributor.author Di Michele, Alessandro
dc.contributor.author Vivani, Riccardo
dc.contributor.author Mancini, Lucia
dc.contributor.author Lanzafame, Gabriele
dc.contributor.author Casagrande, Serena
dc.contributor.author Gentili, Silvia
dc.contributor.author Vetere, Francesco
dc.contributor.author Bartolucci, Luca
dc.contributor.author Polidori, Gianluca
dc.contributor.author Santinelli, Fabio
dc.contributor.author Neri, Alessandro
dc.date.accessioned 2021-02-04T08:11:53Z
dc.date.available 2021-02-04T08:11:53Z
dc.date.issued 2019
dc.identifier.citation Zucchini, A.; Comodi, P.; Di Michele, A.; Vivani, R.; Mancini, L. et al.: Effect of the Nano-Ca(OH)2 addition on the Portland clinker cooking efficiency. In: Materials 12 (2019), Nr. 11, 1787. DOI: https://doi.org/10.3390/ma12111787
dc.description.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 clinker firing could be used to increase the plant productivity and decrease the CO2 emissions during clinker burning. The decrease of the work index of the clinkers produced by the use of the nano-Ca(OH)2 also contributes to the energy saving during clinker grinding. Differences were also found in the pore size distribution among nano-added clinkers and the standard Portland clinker. The smallest porosities with the modal volume lying in the class of 3 × 10-6 mm3 were found to increase by the use of nano-Ca(OH)2. However, the pore volumes higher than 2.0 × 10-5 mm3 decreased in the nano-added clinkers. © 2019 by the authors. eng
dc.language.iso eng
dc.publisher Basel : MDPI AG
dc.relation.ispartofseries Materials 12 (2019), Nr. 11
dc.rights CC BY 4.0 Unported
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject Lime eng
dc.subject Portland clinker eng
dc.subject Scanning electron microscopy eng
dc.subject X-ray computed microtomography eng
dc.subject X-ray diffraction eng
dc.subject.ddc 600 | Technik ger
dc.title Effect of the Nano-Ca(OH)2 addition on the Portland clinker cooking efficiency
dc.type Article
dc.type Text
dc.relation.issn 1996-1944
dc.relation.doi https://doi.org/10.3390/ma12111787
dc.bibliographicCitation.issue 11
dc.bibliographicCitation.volume 12
dc.bibliographicCitation.firstPage 1787
dc.description.version publishedVersion
tib.accessRights frei zug�nglich

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