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2024 | OriginalPaper | Buchkapitel

Bio-binder Derived from Vegetable Oil and Resin

verfasst von : Leni Figueiredo Mathias Leite, Luis Alberto Hermann do Nascimento, Marcos Antonio Fritzen, Margareth Carvalho Cravo

Erschienen in: 2nd International Workshop on the Use of Biomaterials in Pavements

Verlag: Springer Nature Switzerland

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Abstract

Bio-binder was formulated using vegetable solvent and pine resin. The final product met the Brazilian penetration grade specification, presenting low viscosity at high temperatures, allowing warm mix and compaction. Its behavior at high temperature shows enhancement of rutting resistance in relation to asphalt cement pen grade 50/70. The transparence of this binder allows the natural color of mineral aggregates to be exalted. It can be used to enhance visibility and driving safety, to reduce lighting costs in tunnels and to indicate differences in bus lane and cycle track. Normally, it is applied in a small thickness as a colored pavement. The function of colored wearing course is not structural, requiring less performance in terms of fatigue resistance. The addition of thermoplastic polymer in the bio-binder could improve the rheological properties, however, resulted in viscosity increase. The nonmodified option allows the warm mixes production, allowing greenhouse gas emission and carbon fingerprint reduction. The mechanical properties of bio-binder warm mixture without polymer in the laboratory were superior to the hot mix with traditional pen grade 50/70. The rutting resistance increase was confirmed by flow number result. The stiffness at intermediate temperature was high, which requires structural analysis and fatigue tests to evaluate its employ in high volume traffic roads. Moreover, the properties of bio-binder related to fuel resistance were better than mixes containing asphalt binder.

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Metadaten
Titel
Bio-binder Derived from Vegetable Oil and Resin
verfasst von
Leni Figueiredo Mathias Leite
Luis Alberto Hermann do Nascimento
Marcos Antonio Fritzen
Margareth Carvalho Cravo
Copyright-Jahr
2024
DOI
https://doi.org/10.1007/978-3-031-72134-2_25