Developing Pregelatinized Glutinous Rice Flour Biological Admixture to Reduce Hydration Heat and Early-age cracking of Concrete

Abstract

A green pregelatinized glutinous rice flour biological admixture was developed in this paper. The cement hydration process, hydration products, pore structure, and strength of mortar with different quantities of glutinous rice flour (GRF), and the macroscopic changes in concrete cracking resistance testing were investigated. Simultaneously, a fast cracking resistance evaluation method based on graphic recognition was proposed. The results indicated that pregelatinized glutinous rice flour (T-GRF) delayed the dissolution rate of anhydrous cement during the induction period, shifting the main exothermic peak of hydration backward. The compressive strength developed slowly in 7–28 d age and returned to normal in 28–56 d. The compressive strength of T-GRF-0.6% modified mortar at 56 d age is less than 10% different from that of control group. The 3.0% T-GRF decreased the total porosity by 3%, and the average pore size decreased from 31.2 to 21.3 nm measured by MIP, indicating that T-GRF could inhibit harmful pores and densify concrete. The crack resistance coefficient of T-GRF modified concrete was obtained by image recognition method, and the GRF could decrease the length, width, and damaged area of cracks in the early age of concrete.

Keywords

pregelatinized / glutinous rice flour / cement hydration kinetics / early-age cracking resistance

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