温湿度耦合作用下不同缓凝剂对混凝土工作性能的试验分析

Experimental analysis of different retarders on the working performance of concrete under the coupling action of temperature and humidity

为更好的为混凝土施工和设计过程选择缓凝剂种类,研究在不同温湿度环境下缓凝剂种类(糖蜜和白糖)对混凝土工作性能(凝结时间、坍落度和抗压强度)的影响。通过试验得出:(1)当环境温湿度相同的情况下,随着白糖掺量和糖蜜掺量的增加混凝土终凝时间和坍落度也逐渐增加,但混凝土抗压强度随着掺量的变化出现先增加而后下降的趋势。(2)白糖在该类混凝土的最佳掺量为0.2%、糖蜜在该类混凝土的最佳掺量为0.3%,并且白糖对混凝土的缓凝效果和力学性能影响效果要高于糖蜜。(3)随着温湿度的变化,混凝土凝结时间和坍落度也会发生变化,即随着温度升高、湿度下降会缩短混凝土的凝结时间和降低混凝土的坍落度;但抗压强度不会随着环境温湿度的变化而出现明显的变化。

In order to better select the retarder types for concrete construction and design process,this paper extended the research on the influence of retarder types(molasses and sugar)on concrete working performance(setting time,slump and compressive strength)under different temperature and humidity environment.The results show that(1)When the ambient temperature and humidity are the same,with the increase of sugar content and molasses content,the final setting time and slump of concrete also gradually increase,but the compressive strength of concrete first increases and then decreases with the change of sugar content.(2)The best content of sugar in this kind of concrete is 0.2%,and molasses in this kind of concrete is 0.3%,and the best content is 0.3%And the effect of sugar on the retarding effect and mechanical properties of concrete is higher than molasses.(3)With the change of temperature and humidity,the setting time and slump of concrete will also change,that is,with the increase of temperature and the decrease of humidity,the setting time of concrete will be shortened and the slump of concrete will be reduced.But the compressive strength will not change significantly with the change of environmental temperature and humidity.