Assessing the Performance of Glueberry Fruit Powder as Viscosity Modifying Admixture for Self-Compacting Concrete Production
Abstract
Glueberry fruit powder has been used to enhance the viscosity of flour for the production of glutten-free biscuits with limited use for self-compacting concrete. It is for this reason that this study investigated the potential use of glueberry fruit powder as a viscosity modifying admixture for the production of self-compacting concrete. Both fresh and hardened properties were measured, at varying percentage addition levels of 0, 5, 10, 15 and 20% by weight of cement, and indicated as A0 (control), B5, B10, B15 and B20 (experimental) respectively. A total of 120 cubes and 60 cylinders, were prepared and tested for the 7, 14, 28 and 90 days, curing phases. At a constant water/cement ratio and Conplast SP 430 addition, varied glueberry powder dosage caused an increase in setting times, plastic viscosity, flowability, passing-ability and segregation resistance, with further addition. Strength properties increased to maximum values at the 15% addition compared to the control and dropped with further addition in all curing durations. Water absorption decreased significantly to the 15% addition and marginally at the 20% addition compared to the control. The study recommended 15% glueberry fruit powder addition by weight of cement for the production of self-compacting concrete in hotter environments.
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