Improving Thermal Insulation and Mechanical Properties of Building Bricks made from Moroccan Clay

Improving Thermal Insulation and Mechanical Properties of Building Bricks made from Moroccan Clay


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Abstract. This study aims to improve the thermal of insulation properties of fired bricks based on clay from the Drâa-Tafilalet region (Es-sifa), using coffee waste without losing mechanical properties. Samples were produced on a laboratory scale by shaping, similar to a feasible industrial production technique. The raw material was first characterized using various analytical techniques such as XRD and TGA/DTA. Secondly, we optimized the main parameters affecting the properties of the bricks, such as particle size, aging time, drying time, final sintering temperature and the percentage of agent porosity. These parameters are assessed by mechanical strength and porosity tests. Examination of results the optimization following results: the particle size is less than 180 µm, the aging time and the drying time are three and four days respectively, while the sintering temperature is 1050 °C and the percentage of coffee waste used as a porosity agent is 4%. Introducing coffee waste to the brick reduces weight and improves thermal and acoustic properties by creating pores during firing. These results are very promising for exploiting these materials as base materials in the manufacture of building bricks with important properties.

Bricks, Clay, Compressive Strength, Porosity, Ceramic, Coffee Waste

Published online 3/15/2024, 13 pages
Copyright © 2024 by the author(s)
Published under license by Materials Research Forum LLC., Millersville PA, USA

Citation: Mohammed CHRACHMY, Mahdi LECHHEB, Hassan OUALLAL, Najia EL HAMZAOUI, Ayoub SOUILEH, M’barek AZDOUZ, Mohamed AZROUR, Improving Thermal Insulation and Mechanical Properties of Building Bricks made from Moroccan Clay, Materials Research Proceedings, Vol. 40, pp 260-272, 2024


The article was published as article 28 of the book Mediterranean Architectural Heritage

Content from this work may be used under the terms of the Creative Commons Attribution 3.0 license. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.

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