In this study, the effect of maltodextrin on the hydration kinetics of ordinary Portland cement was investigated. Additionally, the impact of maltodextrin on the physical and mechanical properties of cement is further studied via setting time, fluidity and mechanical strength tests which has been conducted with different curing times (16 h, 1 d, 3 d, 28 d). The results revealed the impact on the mechanical properties of OPC is dosage and time dependent. At the early curing time of 16 h, the addition of maltodextrin decreased the compressive strength of all mortar samples substantially; a higher dosage of maltodextrin resulted in even lower compressive strength. However, at extended curing times such as 1 d, 3 d or 28 d, the impact on the compressive strength of OPC is dependent on dosage: relatively low dosages (0.01–0.05%) of maltodextrin increased the compressive strength of mortar, whereas higher dosages (≥0.1%) of maltodextrin was found to decrease the compressive strength of mortar. Furthermore, the time – dependent development of hydration products was monitored via in-situ XRD at the different ages of cement hydration. The results showed that the addition of maltodextrin delays cement hydration which results in less hydration products like Portlandite and ettringite. Finally, the mode of interaction between maltodextrin and cement was assessed through adsorption and zeta potential measurements. The adsorption as well as zeta potential measurements confirm that the retarding mechanism of maltodextrin relies on adsorption on the surface of cement particles.

在这项研究中，研究了麦芽糊精对普通波特兰水泥水化动力学的影响。此外，麦芽糖糊精对水泥的物理和机械性能的影响还通过在不同固化时间（16 h，1 d，3 d，28 d）下进行的凝固时间，流动性和机械强度测试进行了进一步研究。结果表明，对OPC力学性能的影响取决于剂量和时间。在16 h的早期固化时间，添加麦芽糖糊精会大大降低所有砂浆样品的抗压强度。较高剂量的麦芽糖糊精导致更低的抗压强度。但是，在延长的固化时间（例如1 d，3 d或28 d）下，对OPC抗压强度的影响取决于剂量：相对较低的剂量（0.01-0）。麦芽糖糊精的含量为05％）可以提高砂浆的抗压强度，而更高剂量（≥0.1％）的麦芽糖糊精可以降低砂浆的抗压强度。此外，通过以下方式监控了水合产物随时间变化的发展情况：水泥水化不同年龄的原位XRD。结果表明，麦芽糖糊精的添加延迟了水泥的水合作用，从而导致水合产物如硅酸盐和钙矾石的减少。最后，麦芽糖糊精与水泥之间的相互作用模式通过吸附和ζ电势测量进行评估。吸附和ζ电势测量结果证实麦芽糖糊精的阻滞机理依赖于水泥颗粒表面的吸附。