Properties and cleanability of new and traditional agricultural surface materials




The aim of the present study was to evaluate new and traditional surface materials for use in cattle barns. The evaluated concrete materials had different compositions and included different additives and coatings. Contact angle meter, optical profilometry and scanning electron microscopy SEM were used for characterization of surface properties. Radiochemical methods and a biochemical adenosine triphosphate ATP method were used to determine cleanability. A specific methodological aim was to examine the correlations between these determination methods. A statistically significant difference was observed between contact angles of non-coated concretes, coated concretes and joint materials. In general, coatings smoothened surfaces and the joint materials were the roughest surfaces, as illustrated by profilometry and SEM. On the basis of the radiochemical determination methods, coatings improved the cleanability of concrete. An epoxy joint material was cleaned efficiently from the oil model soil and from the labelled feed soil when compared to the two cement-based joint materials. According to the results of the biochemical ATP method the manure test soil was cleaned better from a concrete including inorganic sealant than from the other materials examined. The cleanability results of oil model soil used in the radiochemical method correlated with the results of the test feed soil used in the biochemical ATP method. Both determination methods of cleanability appeared to be suitable for examining the cleanability of surfaces soiled with agricultural soils. Only the radiochemical determination gives detailed quantitative results, but it can be used only in laboratory studies. The results of this laboratory study will be used for selecting materials for a pilot study in a cattle barn.;


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How to Cite

MÄÄTTÄ, J., KYMÄLÄINEN, H.-R., & HELLSTEDT, M. (2008). Properties and cleanability of new and traditional agricultural surface materials. Agricultural and Food Science, 17(3), 210–226.