Thermal Aging of Bitumen and Biorejuvenator Blends: Triglyceride versus Free Fatty Acids
Publication: Journal of Materials in Civil Engineering
Volume 34, Issue 7
Abstract
When added to aged bitumen, oil-based rejuvenators are expected to restore its original properties to some degree. The extent of the rejuvenation depends on the composition of the oils. In this study, the effect of individual components of vegetable oils on blends with bitumen was investigated. First, 5% and 10% by weight of two free fatty acids, namely oleic acid and linoleic acid, and one triglyceride, triolein, were blended with bitumen, and thereafter, the blends underwent thermal aging at high temperatures under air in a ventilated oven. The fatty acids and triglyceride are referred to as rejuvenators in this context. Upon thermal aging, the free fatty acids did not produce any effect or were much less effective in decreasing the complex shear modulus (stiffness) of bitumen compared with the triglyceride. One reason for this result may be the favorable chemical changes of the triglyceride at high temperatures compared with the free fatty acids. Above all, this study provides basic knowledge to demonstrate the importance of the chemical composition of vegetable oils that are selected as bitumen rejuvenators, specifically when targeting long-term stability of the blends.
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Data Availability Statement
Some or all data, models, or code that support the findings of this study are available from the corresponding author upon reasonable request. All data, models, and code generated or used during the study appear in the published article.
Acknowledgments
The authors thank the Swiss National Science Foundation (200020_152980/1) for financial support, Sivotha Hean for performing the GPC measurements, and Beatrice Fischer for performing the TGA measurements.
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Published In
Journal of Materials in Civil Engineering
Volume 34 • Issue 7 • July 2022
Copyright
© 2022 American Society of Civil Engineers.
History
Received: Feb 25, 2021
Accepted: Oct 27, 2021
Published online: Apr 23, 2022
Published in print: Jul 1, 2022
Discussion open until: Sep 23, 2022
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