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The purpose of this paper is to check the feasibility of using biomaterial such as of Phragmites-Australis (PA) in cement paste to achieve sustainable building materials.

In this study, cement pastes were prepared by adding locally produced PA fibers in four different volumes: 0%, 0.5%, 1% and 2% for a duration of 180 days. Bottles and prisms were subjected to chemical shrinkage (CS), drying shrinkage (DS), autogenous shrinkage (AS) and expansion tests. Besides, prism specimens were tested for flexural strength and compressive strength. Furthermore, a mathematical model was proposed to determine the variation length change as function of time.

The experimental findings showed that the mechanical properties of cement paste were significantly improved by the addition of 1% PA fiber compared to other PA mixes. The effect of increasing the % of PA fibers reduces the CS, AS, DS and expansion of cement paste. For example, the addition of 2% PA fibers reduces the CS, expansion, AS and DS at 180 days by 36%, 20%, 13% and 10%, respectively compared to the control mix. The proposed nonlinear model fit to the experimental data is appropriate with R2 values above 0.92. There seems to be a strong positive linear correlation between CS and AS/DS with R2 above 0.95. However, there exists a negative linear correlation between CS and expansion.

The PA used in this study was obtained from one specific location. This can exhibit a limitation as soil type may affect PA properties. Also, one method was used to treat the PA fibers.

The utilization of PA fibers in paste may well reduce the formation of cracks and limit its propagation, thus using a biomaterial such as PA in cementitious systems can be an environmentally friendly option as it will make good use of the waste generated and enhance local employment, thereby contributing toward sustainable development.

To the authors best knowledge, there is hardly any research on the effect of PA on the volume stability of cement paste. Therefore, the research outputs are considered to be original.

The compressive strength of concrete depends on many interdependent parameters; its exact prediction is not that simple because of complex processes involved in strength development. This study aims to predict the compressive strength of normal concrete and high-performance concrete using four datasets.

In this paper, five established individual Machine Learning (ML) regression models have been compared: Decision Regression Tree, Random Forest Regression, Lasso Regression, Ridge Regression and Multiple-Linear regression. Four datasets were studied, two of which are previous research datasets, and two datasets are from the sophisticated lab using five established individual ML regression models.

The five statistical indicators like coefficient of determination (R²), mean absolute error, root mean squared error, Nash–Sutcliffe efficiency and mean absolute percentage error have been used to compare the performance of the models. The models are further compared using statistical indicators with previous studies. Lastly, to understand the variable effect of the predictor, the sensitivity and parametric analysis were carried out to find the performance of the variable.

The findings of this paper will allow readers to understand the factors involved in identifying the machine learning models and concrete datasets. In so doing, we hope that this research advances the toolset needed to predict compressive strength.

The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures.

Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities.

The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.05). Furthermore, curd balls containing licorice powder displayed notably lower levels of peroxide, thiobarbituric acid reactive substances and free fatty acids in comparison to the control (p = 0.05). Among all samples, T3 (3%) demonstrated significantly less microbial growth (p = 0.05) than the other groups. Conversely, the sensory panel rated T2 significantly higher than T3 (p = 0.05).

The investigation highlights that curd balls enriched with 2.0% licorice powder demonstrated significant efficacy in preventing the deterioration of physicochemical attributes, enhancing antioxidant capacity, restraining lipid oxidation, curbing microbial growth and ultimately exhibiting the most favorable organoleptic properties among the tested variations. This finding underscores the potential of incorporating 2.0% licorice powder as an effective agent for bolstering the storage stability and overall quality of curd balls during refrigerated storage.