Polymeric coating for the insulation, protection and surfaces finishing of the reinforced buildings concrete exposed to corrosive environments

Abstract

In this paper, there are presented the characteristics of reinforced concrete structures that are subjected to a corrosive environment. These structures allow for the appearance and opening of short-term and long-term cracks within certain limits during operation, as well as the variation in the moisture of the concrete depending on the ambient humidity. The basic nature of the concrete allows it to react with acids, while its increased porosity enables the absorption of liquids and gases, including aggressive ones, increasing its permeability. The basic recipes for these special concretes are presented, along with the minimum requirements for the necessary and mandatory coatings for isolating and protecting structures exposed to such corrosive environments. It has been proven that only polymeric coatings can ensure their protection in highly aggressive environments, whether gaseous or liquid. The operating conditions of reinforced concrete structures such as bridges, underpasses, pumping and wastewater treatment stations, poles, and foundations of industrial buildings with aggressive production environments are described, including food industry containers and reservoirs for storing potable and technical water. The results of experimental research regarding the design and development of complex polymer coatings intended for protecting the concrete of these structures confirm the effective provision of isolation and anticorrosive protection, adhesion to concrete, and increased resistance to cracking, as well as enhanced chemical and biological resistance and low (reduced) permeability to water and aggressive liquids. We can also mention here that there are disadvantages to using polymer coatings, primarily those related to the harmfulness of their production, as well as issues concerning their resistance to high temperatures. The designed polymeric coating also possesses hygienic and sanitary properties that meet the requirements of health authorities and do not affect the quality of food products with which it may come into direct contact.