Stone mastic asphalt reinforced by vegetable yarns

Author(s): Peter Gallo (1), Jan Valentin
Paper category: Proceedings
Book title: Proceedings of the International Conference on Sustainable Materials, Systems and Structures (SMSS2019) New Generation of Construction Materials
Editor(s): Marijana Serdar, Nina Štirmer, John Provis
ISBN: 978-2-35158-217-6,
Vol 1. ISBN: 978-2-35158-223-7
e-ISBN: 978-2-35158-218-3
Publisher: RILEM Publications SARL
Publication year: 2019
Pages: 92-99
Total Pages: 8
Language : English

Abstract: Using materials from renewable sources in everyday life is a good way to ensure sustainable development. However, such approach is not common in road construction industry, maybe due to the underestimation of potential renewable materials can have. This paper aims to explore the possibility of using more of these materials. The objective of research done so far was to examine the effect of using vegetable fibres/yarns as reinforcement in asphalt mixtures. Two types of flax yarns and one hemp yarn were chosen for testing in the stone mastic asphalt (SMA) mixture. Referential (control) asphalt mixture was designed and prepared with standard cellulose fibres to provide a better comparison. As binder a regular polymer modified binder 45/80-65 was used. Fibre content was 0.1 %, 0.3 % and 0.6 % by mass of mixture and length of fibre element was 10-20 mm. The chosen characteristics were stiffness modulus, moisture susceptibility (by indirect tensile strength according to EN 12697-12), crack propagation resistance, resistance to permanent deformation and flexural strength test at 0 °C. Experimental results showed improvement in stiffness, indirect tensile strength and good resistance to permanent deformation of mixture variants containing vegetable fibres. Results prove that vegetable fibres can be a perspective and simple way, within the policy of sustainable development, to improve the properties of the bitumen mixtures.

Online publication : 2019
Publication type : full_text
Public price (Euros) : 0.00

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