Determinación del rango de temperaturas para la cocción de ladrillos y tejas artesanales del cantón Cuenca, en base a los requisitos de absorción de agua y resistencia mecánica establecidos en las normas NTE INEN 3049 Parte 3 y NTE INEN 990

Abstract

The present titling work proposes a temperature range for non-structural bricks, horizontal drilling and solid type, and for tiles, glazed and unglazed of the flat and curved type, where the requirements established in the current Ecuadorian Regulations are met, with the aim of attending the project "Improvement of Energy Efficiency and reduction of pollutants in artisanal brick kilns of the Canton Cuenca" The development of this research was carried out in two stages, in the first one information was collected from the brick and weaving artisans of the Sectors of Racar and Tejar of the Canton Cuenca, in order to obtain data on the cooking cycles and the cooking capacities of the ovens used; in the second stage, cooking cycles of these materials were designed and with the products obtained, water absorption tests were carried out based on the NTE INEN 989 standard for tiles and the INEN 3049 part 5 standard for bricks, as well as mechanical resistance tests were carried out for these materials, based on the NTE INEN 988 standard for tiles and the NTE INEN 3049 part 5 standard for bricks. Once the results of each test were obtained, the optimum temperature was established for compliance with the requirements stipulated in the NTE INEN 990 standard and in the NTE INEN part 3 standard for tiles and bricks respectively. Thus, it was determined that the flat and curved unglazed tiles, respectively, must be cooked from 650 ° C to meet the requirements of the INEN standards, on the other hand, glazed flat type tiles must do so above 1025 ° C and curved tiles glazed at 1150 ° C. On the other hand, horizontal drilling bricks should be fired above 1025°C, while solid bricks should be fired above 1200°C, which is why it was recommended to make changes in the composition of the paste because the artisanal ovens studied do not reach such high temperatures