Employing corn derived products to reduce the corrosivity of pavement deicing materials

Sajid, Hizb Ullah; Kiran, Ravi; Qi, Xiaoning; Bajwa, Dilpreet S.; Battocchi, Dante

doi:10.1016/j.conbuildmat.2020.120662

Cited by 28 publications

(8 citation statements)

References 45 publications

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“… ASTM A572 corrosion rate versus polyol concentration in de-icing solution. Reprinted with permission from [ 7 ]. …”

Section: Figurementioning

confidence: 99%

“…Above all, it is accompanied by so-called salt erosion, violating the integrity of the road surface and structural parts, due to which their service life is noticeably reduced [ 6 ]. Moreover, corrosion occurs even at relatively low humidity levels due to the hygroscopic properties of salts [ 7 ]. Experimental simulations of drying–wetting and freezing–thawing cycles in [ 8 , 9 , 10 , 11 , 12 , 13 , 14 ] showed the effect of a salt medium on an asphalt pavement with an increase in the drying rate of the bitumen binder.…”

Section: Introductionmentioning

confidence: 99%

“…For a greater de-icing effect with less environmental impact, the addition of various organic substances is also proposed. Sajid et al [ 7 ] have added polyols (maltitol, glucite and mannitol), obtained from corn, a bio-waste product, by catalytic hydrogenation, to a 23.3% NaCl saline solution in order to improve the quality of the anti-icing salt. These corn-derived polyols were added as inhibitors for the corrosion reduction incorporating environmental friendliness and low cost, and the results of the surface analysis of the obtained materials demonstrated the presence of a protective oxide layer on the steel samples.…”

Section: Introductionmentioning

confidence: 99%

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A Mini-Review on Recent Developments in Anti-Icing Methods

et al. 2021

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An aggressive impact of the formed ice on the surface of man-made objects can ultimately lead to serious consequences in their work. When icing occurs, the quality and characteristics of equipment, instruments, and building structures deteriorate, which affects the durability of their use. Delays in the adoption of measures against icing endanger the safety of air travel and road traffic. Various methods have been developed to combat de-icing, such as mechanical de-icing, the use of salts, the application of a hydrophobic coating to the surfaces, ultrasonic treatment and electric heating. In this review, we summarize the recent advances in the field of anti-icing and analyze the role of various additives and their operating mechanisms.

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“… ASTM A572 corrosion rate versus polyol concentration in de-icing solution. Reprinted with permission from [ 7 ]. …”

Section: Figurementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A Mini-Review on Recent Developments in Anti-Icing Methods

et al. 2021

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“…In this study, polyols and agricultural products were employed to explore their role in enhancing the freezing point depression of brine solution. Polyols were found to improve the ice-melting capacity of salt-brine and drastically cut down the corrosion in automobiles in recent studies conducted by the authors [8,9]. Polyols are chemical compounds that contain three or more hydroxyl groups [10].…”

Section: Introductionmentioning

confidence: 99%

Exploring the Use of Polyols, Corn, and Beet Juice for Decreasing the Freezing Point of Brine Solution for Deicing of Pavements

2021

Self Cite

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Deicing of pavements is essential to ensure safe and timely movement of traffic in geographical locations where snow and ice events are anticipated. State and local municipalities employ brine solution with 23.3 wt% sodium chloride (NaCl) available in the form of rock salt to deice the pavements. Unlike water, the brine solution does not freeze until the temperature falls below −21.0 °C, i.e., the freezing point of water is depressed by −21.0 °C with the addition of 23.3 wt% NaCl. The depressed freezing point of the brine solution plays a key role in deicing pavements. Unfortunately, a further increase in rock salt content does not lower the freezing point of the brine solution. In this study, different combinations of agricultural products such as polyols including sorbitol, maltitol, and mannitol in brine (23.3 wt% of NaCl in water), and NaCl-juice (corn and beet juice) were investigated to achieve freezing point depressions below −21.0 °C for potential deicing applications in extremely cold areas. Different weight fractions of polyols-brine solutions ranging from 7.14% to 27.77% were considered, and corresponding freezing points were determined. While the sorbitol-brine solution exhibited the lowest freezing point of −38.1 °C at a higher concentration, the maltitol-brine solution exhibited a freezing point of −35.6 °C at the same concentration. Based on the °Brix value, beet juice had almost three times more soluble solids and a lower freezing point compared to corn juice. Adding 23.3 wt% of NaCl in 70% corn juice lowered the freezing point up to −23.5 °C.

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“…Además de ser el ingrediente principal en la producción industrial de harinas de maíz y de tortillas, está también presente en numerosos alimentos ultraprocesados en cuanto integrante secundario, bajo la forma de aditivo. Sirve, igualmente, en otras ramas de la industria contemporánea como la construcción, por ejemplo, para la aislación térmica (Rojas et al, 2019), en la producción farmacéutica y de vacunas (Lamphear et al, 2003), en los cosméticos (Rincón-Fontán, 2020), los bioplásticos (Qiao, Tang y Sun, 2011;Valderrama, Rojas, 2014), la confección del etanol (Tunrayo, Helming, Voinov y Wiggering, 2017) o la industria química (Sajid, Kiran, Qi, Bajwa y Battochi, 2020).…”

Section: Introductionunclassified

La industria agro-alimentaria en México: ¿Hacia una nueva relación metabólica hombre-maíz?

Gouttefanjat

2021

Estudios Sociales

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Objetivo: desde hace milenios, el maíz nativo ha sido un fundamento de la cultura material y espiritual de los pueblos mesoamericanos, en primer lugar, por ser el núcleo de sus sistemas alimentarios locales. Al día de hoy, sigue siendo central en la alimentación moderna por ser un ingrediente clave en la industria agroalimentaria. Frente a estos cambios en el manejo y uso del maíz, se habló de la emergencia de una nueva relación metabólica entre el hombre y esta planta milenaria. La meta del presente artículo es aportar algunos elementos para ilustrar esta afirmación, tomando como ejemplo la producción y los usos del maíz en el ámbito de la industria agroalimentaria. Metodología: para alcanzar el objetivo se llevó a cabo un trabajo exploratorio no exhaustivo, de tipo cualitativo. Se basó, en primer lugar, en la recuperación de los aportes teóricos de Karl Marx sobre el concepto de metabolismo entre hombre y naturaleza, centrando el proceso de trabajo —en general y en su forma específicamente capitalista— como su principal determinante. En segundo lugar, se llevó a cabo el análisis de documentos científicos, económicos e institucionales, y de las estrategias comerciales de grandes grupos pertenecientes a la industria agroalimentaria en México. Resultados: el maíz se encuentra hoy en el centro de procesos de trabajo reconfigurados a partir de las necesidades de la industria alimentaria capitalista y basados mayoritariamente en maíz transgénico e importado, procesado a partir de técnicas de fragmentación del grano que permiten la elaboración de productos ultratransformados. Limitaciones: no se tomaron en cuenta otros aspectos de la nueva relación hombre-maíz fuera del ámbito de la industria agroalimentaria. Se analizó el papel del maíz en la industria agroalimentaria a partir del estudio de solamente cuatro grandes empresas agroalimentarias. No se consideró la función del maíz en la producción de piensos. Conclusión: los usos del maíz en el marco de la industria agroalimentaria pueden ser buenos elementos, aunque limitados, para ejemplificar la afirmación según la cual se está reconfigurando drásticamente la relación entre el hombre y el maíz.

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Employing corn derived products to reduce the corrosivity of pavement deicing materials

Cited by 28 publications

References 45 publications

A Mini-Review on Recent Developments in Anti-Icing Methods

A Mini-Review on Recent Developments in Anti-Icing Methods

Exploring the Use of Polyols, Corn, and Beet Juice for Decreasing the Freezing Point of Brine Solution for Deicing of Pavements

La industria agro-alimentaria en México: ¿Hacia una nueva relación metabólica hombre-maíz?

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