Properties of Cement-Based Materials Incorporating Ground-Recycled Diatom

This research investigates the use of recycled diatomaceous earth (diatomite) from the wine, beer, and oil industries as supplementary cementitious materials in cement-based mixtures. This study aims to reduce embodied energy and promote circular economy practices by incorporating these industrial by-products. The research evaluates the compressive strength, durability, and pozzolanic activity of the mixtures over 7, 28, and 90 days of hydration. The results demonstrate that uncalcined diatoms from wine and oil showed lower compressive strength than natural diatomite, whereas calcination at 500 °C significantly improved performance. Beer diatoms exhibited the lowest mechanical strength because of the organic matter content in their composition. The incorporation of quicklime failed to induce pozzolanic activity in uncalcined diatoms; however, calcination at 500 °C led to improved long-term performance, highlighting the importance of heat treatment for activating diatoms’ pozzolanic properties. This study concludes that recycled diatoms, particularly when calcined, have potential as sustainable cementitious materials.