Thermal Insulation Potential of Coffee Grounds and Egg White-Based Composites: SEM Imaging and Segmentation Analysis

Sefa Naz Toktaş

Makale detayları

Thermal Insulation Potential of Coffee Grounds and Egg White-Based Composites: SEM Imaging and Segmentation Analysis

Yazarlar:

Sefa Naz Toktaş

Yayıncı:

Cankiri Karatekin University

Ana Başlıklar:

Construction Materials | Material Characterization | Materials Engineering (Other)

Dergi:

Alpha Journal of Engineering and Applied Sciences Vol.3 Issue 2, pp.15-28

Belge Tipi:

Makale

Yayın Tarihi:

8/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001355013

pISSN:

3023-6002

Anahtar kelimeler:

Özet:

 In this study, novel bio-based plasters were developed using coffee grounds and egg white, and the porosity characteristics as well as the thermal insulation performance of these materials were analyzed. Coffee grounds, owing to their fibrous and porous structure, provide low density and reduced thermal conductivity. Egg white, on the other hand, serves as a natural binder and reinforcing agent, enhancing the structural integrity of the composite. Six different samples were prepared using both foamed and unfoamed egg white, and the pore distributions were examined through Scanning Electron Microscopy SEM imaging. Segmentation analyses revealed that samples containing foamed egg white exhibited porosity levels between 65 and 85, which significantly improved their thermal insulation performance. Conversely, samples prepared with unfoamed egg white displayed lower porosity values and weaker insulation capacity. The findings indicate that the combination of coffee grounds and egg white can be utilized as a bio-based and environmentally friendly thermal insulation material. Particularly, the samples produced with foamed egg white demonstrated higher porosity and lower thermal conductivity compared to conventional cement-based plasters. These results suggest that bio-plasters may serve as a viable alternative among sustainable building materials. Furthermore, the study contributes to circular economy principles by providing a strategic solution for waste management, enhancing energy efficiency, and reducing carbon emissions.

 In this study, novel bio-based plasters were developed using coffee grounds and egg white, and the porosity characteristics as well as the thermal insulation performance of these materials were analyzed. Coffee grounds, owing to their fibrous and porous structure, provide low density and reduced thermal conductivity. Egg white, on the other hand, serves as a natural binder and reinforcing agent, enhancing the structural integrity of the composite. Six different samples were prepared using both foamed and unfoamed egg white, and the pore distributions were examined through Scanning Electron Microscopy SEM imaging. Segmentation analyses revealed that samples containing foamed egg white exhibited porosity levels between 65 and 85, which significantly improved their thermal insulation performance. Conversely, samples prepared with unfoamed egg white displayed lower porosity values and weaker insulation capacity. The findings indicate that the combination of coffee grounds and egg white can be utilized as a bio-based and environmentally friendly thermal insulation material. Particularly, the samples produced with foamed egg white demonstrated higher porosity and lower thermal conductivity compared to conventional cement-based plasters. These results suggest that bio-plasters may serve as a viable alternative among sustainable building materials. Furthermore, the study contributes to circular economy principles by providing a strategic solution for waste management, enhancing energy efficiency, and reducing carbon emissions.

 In this study, novel bio-based plasters were developed using coffee grounds and egg white, and the porosity characteristics as well as the thermal insulation performance of these materials were analyzed. Coffee grounds, owing to their fibrous and porous structure, provide low density and reduced thermal conductivity. Egg white, on the other hand, serves as a natural binder and reinforcing agent, enhancing the structural integrity of the composite. Six different samples were prepared using both foamed and unfoamed egg white, and the pore distributions were examined through Scanning Electron Microscopy SEM imaging. Segmentation analyses revealed that samples containing foamed egg white exhibited porosity levels between 65 and 85, which significantly improved their thermal insulation performance. Conversely, samples prepared with unfoamed egg white displayed lower porosity values and weaker insulation capacity. The findings indicate that the combination of coffee grounds and egg white can be utilized as a bio-based and environmentally friendly thermal insulation material. Particularly, the samples produced with foamed egg white demonstrated higher porosity and lower thermal conductivity compared to conventional cement-based plasters. These results suggest that bio-plasters may serve as a viable alternative among sustainable building materials. Furthermore, the study contributes to circular economy principles by providing a strategic solution for waste management, enhancing energy efficiency, and reducing carbon emissions.

 Bu çalışmada, kahve telvesi ve yumurta akı kullanılarak yeni nesil biyosıvalar geliştirilmiş ve bu malzemelerin gözeneklilik özellikleri ile ısı yalıtım performansları analiz edilmiştir. Kahve telvesi, lifli ve gözenekli yapısı sayesinde düşük yoğunluk ve düşük ısı iletim katsayısı sağlamaktadır. Yumurta akı ise bağlayıcı ve güçlendirici özellikleriyle malzemenin yapısal dayanıklılığını artırmıştır. Çalışmada, köpürtülmüş ve köpürtülmemiş yumurta akı kullanılarak altı farklı numune hazırlanmış ve SEM görüntüleri üzerinden gözenek dağılımları incelenmiştir. Segmentasyon analizleri sonucunda, köpürtülmüş yumurta akı içeren numunelerde gözeneklilik oranlarının 6585 arasında olduğu, bunun da ısı yalıtım performansını belirgin şekilde iyileştirdiği görülmüştür. Buna karşın, köpürtülmemiş yumurta akı ile hazırlanan numunelerde gözeneklilik oranı düşük kalmış ve yalıtım performansı zayıflamıştır. Elde edilen bulgular, kahve telvesi ve yumurta akı karışımının biyobazlı ve çevre dostu bir yalıtım malzemesi olarak kullanılabileceğini ortaya koymaktadır. Özellikle köpürtülmüş yumurta akı ile hazırlanan numuneler, geleneksel çimento esaslı sıvalara kıyasla daha yüksek gözeneklilik ve düşük ısıl iletkenlik gösterebileceği sergilemiştir. Bu sonuçlar, biyosıvaların sürdürülebilir yapı malzemeleri arasında yer alabileceğini göstermektedir. Çalışma ayrıca döngüsel ekonomi ilkelerine katkı sağlayarak atık yönetimi, enerji verimliliği ve karbon emisyonlarının azaltılmasına yönelik stratejik bir çözüm sunmaktadır.

Makale detayları

Thermal Insulation Potential of Coffee Grounds and Egg White-Based Composites: SEM Imaging and Segmentation Analysis

Yazarlar:

Sefa Naz Toktaş

Yayıncı:

Cankiri Karatekin University

Ana Başlıklar:

Construction Materials | Material Characterization | Materials Engineering (Other)

Dergi:

Alpha Journal of Engineering and Applied Sciences Vol.3 Issue 2, pp.15-28

Belge Tipi:

Makale

Yayın Tarihi:

8/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001355013

pISSN:

3023-6002

Biowaste

Waste coffee

Thermal insulation

Egg white

Alternative insulation materialBiyoatık

Atık kahve

Isı yalıtımı

Yumurta akı

Alternatif yalıtım malzemesi

Sayı

Makale detayları

Yazarlar: Sefa Naz Toktaş

Yayıncı: Cankiri Karatekin University

Ana Başlıklar: Construction Materials | Material Characterization | Materials Engineering (Other)

Dergi: Alpha Journal of Engineering and Applied Sciences Vol.3 Issue 2, pp.15-28

Belge Tipi: Makale

Yayın Tarihi: 8/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001355013

pISSN: 3023-6002

Sayı

Yazarlar:

Sefa Naz Toktaş

Yayıncı:

Cankiri Karatekin University

Ana Başlıklar:

Construction Materials | Material Characterization | Materials Engineering (Other)

Dergi:

Alpha Journal of Engineering and Applied Sciences Vol.3 Issue 2, pp.15-28

Belge Tipi:

Makale

Yayın Tarihi:

8/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001355013

pISSN:

3023-6002