Abstract This study investigates the mechanism by which a novel starch-based admixture named Temperature Rise Inhibitor (TRI) modifying cement hydration and limiting heat evolution. This admixture is designed to avoid thermal cracking of concrete. Depending on the initial state, TRI has two distinct effects: Solid TRI has a “depressing effect” that modifies the maximum heat flow and reduces the 1d cumulative heat by up to 89.4% with less than 0.15% addition. Addition of TRI pre-dissolved in the mixing water has a “retarding effect” with a delay in heat release, but little impact on the shape of main hydration peak. The nucleation and growth of C-S-H was semi-quantified by SEM. It was found that, irrespective of adding mode, TRI has a negligible influence on the growth of C-S-H “needles”. Simulations based on the C-S-H “needle model” support the hypothesis that the modification of hydration kinetics can be caused by affecting C-S-H nucleation.

中文翻译：

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一种新型淀粉基温升抑制剂对水泥水化和微观结构发展的影响

摘要 本研究研究了一种名为温升抑制剂 (TRI) 的新型淀粉基外加剂改善水泥水化和限制放热的机制。这种外加剂旨在避免混凝土的热开裂。根据初始状态，TRI 具有两种不同的效果： 固体 TRI 具有“抑制效果”，可改变最大热流，并在添加量低于 0.15% 的情况下将 1d 累积热量降低高达 89.4%。添加预溶于混合水中的TRI具有“延迟效应”，延迟放热，但对主水合峰的形状影响不大。CSH 的成核和生长通过 SEM 半定量。结果发现，无论添加方式如何，TRI对CSH“针”的生长影响都可以忽略不计。