红胡萝卜汁替代水制备水泥基材料的可行性研究  

Feasibility study on preparation of cement based materials using red carrot juice instead of water

作　　者：王红 朱丹 娄小利 吴福飞[1] 郭爽 WANG Hong;ZHU Dan;LOU Xiaoli;WU Fufei;GUO Shuang(School of Materials and Architectural Engineering,Guizhou Normal University,Guiyang 550025,China)

机构地区：[1]贵州师范大学材料与建筑工程学院,贵州贵阳550025

出　　处：《四川建材》2022年第10期22-23,共2页Sichuan Building Materials

基　　金：国家级大学生创新创业训练计划项目:萝卜汁对水泥基材料耐久性能的改性作用(644)。

摘　　要：为了探究红胡萝卜汁替代水制备水泥基材料的可能性,采用市场上废弃的红胡萝卜制备红胡萝卜汁替代水制备水泥基材料,分析替代率对水泥基材料力学性能、孔隙率和吸水率的影响。结果表明:在替代率为5%时,水胶比为0.45且龄期为28 d时,水泥基材料的抗折强度和抗压强度比空白组增加了28.0%和33.78%,水泥基材料的吸水率和孔隙率比空白组降低了3.65%和7.15%。因此,采用1%~15%红胡萝卜汁替代水制备水泥基材料是可行的,有利于水泥基材料性能的发展。In order to explore the possibility of substituting red carrot juice for water to prepare cement-based materials,the waste red carrot juice in the market was used to prepare cement-based materials,and the effects of substitution rate on mechanical properties,porosity and water absorption of cement-based materials were analyzed.The results show that when the replacement rate is 5%,the water-binder ratio is 0.45 and the age is 28 days,the flexural strength and compressive strength of cement-based materials increase by 28.0%and 33.78%compared with blank group,and the water absorption and porosity of cement-based materials decrease by 3.65%and 7.15%compared with blank group.Therefore,it is feasible to prepare cement-based materials with 1%~15%red carrot juice instead of water,which is beneficial to the development of cement-based materials.

关 键 词：红胡萝卜 水泥基材料 力学性能 孔隙率 

分 类 号：TQ172.1[化学工程—水泥工业]