RESUMEN
In the production of building materials, there has been an increased interest in the use of by-products and industrial waste in recent years. Such modifications make it possible to solve not only technical and economic problems, but also environmental problems. This article describes the use of basalt powder waste in sand-lime products (silicates). The aim of the study was to manage basalt powder waste and to investigate the changes it causes in sand-lime products. The article describes the planning of the experiment, which directly determines the number of samples and their composition, which was necessary to conducting a full analysis and correctly illustrating the relationships occurring in the samples. Basic tests were carried out: compressive strength, density and water absorption, as well as optical tests and scanning microscopy. Based on the research conducted, it was concluded that the use of basalt powder as a component of sand-lime products has positive effects. Studies show that the best results are achieved with a proportion of powder in the raw material mass of about 10%-the compressive strength reaches almost 30 MPa, which is almost twice that of traditional silicate.
RESUMEN
O objetivo deste estudo foi desenvolver e caracterizar filme indicador de qualidade de alimentos utilizando amido de banana verde incorporado com extrato de repolho roxo. Os filmes foram desenvolvidos a partir de duas formulações: i) amido de banana sem extrato; ii) amido de banana com extrato. Os filmes foram caracterizados através de análise térmica (TG/DT), ensaio mecânico, espectroscopia por infravermelho (FT-IR), índice de intumescimento e ativação em diferentes pH. Os filmes apresentaram um perfil similar de perda de massa, indicando pouco efeito da incorporação do extrato à sua estabilidade térmica. A incorporação do extrato vegetal promoveu maior resistência mecânica e menor taxa de intumescimento. FT-IR mostrou que não houve interação do extrato com o biopolímero. O filme de amido apresentou sensibilidade à variação do pH. O uso do amido de banana verde combinado com gelatina e extrato de repolho roxo apresenta potencial aplicação como indicador visual de qualidade de alimentos duranteo armazenamento.
The aim of the study was to develop and characterize food quality indicator film using green banana starch incorporated with purple cabbage extract. The films were developed from two formulations: i) banana starch without extract; ii) banana starch with extract. The films were characterized by thermal analysis (TG/DTA), mechanical assay, infrared spectroscopy (FT-IR), swelling index and activation at different pH. The films presented a similar profile of mass loss, indicating that extract did not affect thermal stability. The incorporation of the vegetal extract promoted greater mechanical resistance and a lower rate of swelling. FT-IR showed that there was no interaction of the extract with the biopolymer. The starch film showed sensitivity to pH variation. The use of green banana starch combined with gelatin and purple cabbage extract has potential application as a visual indicator of food quality during storage.