Experimental study and effects of the drying kinetics of stabilized earth bricks based on sugar cane molasses

This work is devoted to the experimental study and effects of the drying kinetics of stabilized earth bricks based on sugar cane molasses. Drying experiments were carried out in the laboratory under different temperature conditions, with briquettes with molasses percentages varying from 0%, 5%, 10% and 20%. Experimental curves of reduced mass losses as a function of time and fixed temperatures are studied in order to determine drying kinetics and linear shrinkage problems. These drying kinetics curves are approximated by four other mathematical models (Avrami, Khazaei, Peleg) and the diffusion model. The statistical analysis of the results of this modelling led to the conclusion that the Khazaei model best approaches the experimental curves. Similarly, for molasses rates ranging from 15 to 20%, drying shrinkage increases, as a result of the supposed chemical reactions, and occurs between molasses and clay, in view of its mineralogical composition. In short, we note that briquettes stabilized at 20% molasses and dried at 150°C have several microcracks, thus causing a problem of early damage to them. Thus, sustained attention should be paid to stabilizing the bricks at 10% molasses.