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The application and evaluation research of coffee residue ash into mortar

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Abstract

Coffee residue is usually regarded as a kind of agriculture waste; as its quantity increases the treatment of coffee residue will become an environmental problem. This research is innovative in that it derives the possibility of recycle application using coffee residue ash for cement replacement. In this research, coffee residue is burned in an electronic oven to three kinds of coffee residue ash at 500, 600 and 700 °C, and then appropriate apparatus is used to check the chemical and physical properties of these three types of coffee residue ash. After a general comparison, this study selected 500 and 600 °C coffee residue ashes with 2, 3, 5, 10 and 15 % cement replacements to make 5 cm3 cube mortar specimen to test different curing ages’ compressive strength. Through measurement and experiment, this research found that the compressive strength decreased by adding 500 or 600 °C coffee residue ash into the mortar. By considering waste reduction and practice application, this research derives that using the 600 °C coffee residue ash with 10 % replacement is better than others application, such using result also can get valuable efficiencies of financial and CO2 reduction.

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Authors and Affiliations

  1. Civil Engineering Department, National Taipei University of Technology, 1, Sec. 3, Chung-Hsiao E. Rd., NTUT BOX 2646, Taipei, 106, Taiwan, ROC

    Lee-Kuo Lin

  2. Graduate School of Civil Engineering and Disaster Prevention, National Taipei University of Technology, Taipei, 10608, Taiwan, ROC

    Tsung-Min Kuo

  3. M.S. Graduate School of Civil and Disaster Prevention, National Taipei University of Technology, Taipei, 106, Taiwan, ROC

    Yi-Shu Hsu

Authors
  1. Lee-Kuo Lin
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  2. Tsung-Min Kuo
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  3. Yi-Shu Hsu
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Correspondence to Lee-Kuo Lin.

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Lin, LK., Kuo, TM. & Hsu, YS. The application and evaluation research of coffee residue ash into mortar. J Mater Cycles Waste Manag 18, 541–551 (2016). https://doi.org/10.1007/s10163-015-0351-5

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  • DOI: https://doi.org/10.1007/s10163-015-0351-5

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