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Effect of cement and emulsified asphalt contents on the performance of cement-emulsified asphalt mixture

机译：水泥和乳化沥青含量对水泥乳化沥青混合料性能的影响

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The effects of cement and emulsified asphalt contents on the performance of cement-emulsified asphalt mixture were systematically evaluated, including the indirect tensile strength, compressive strength, modulus of resilience, tensile strength ratio, dynamic stability, maximum bending strain, and Cantabro loss. In addition, the mesoscopic images and void characteristics of cement-emulsified asphalt mixtures with different material compositions were obtained, using scanning electron microscopy (SEM) and computed tomography (CT). The results indicated that at a constant cement content of 3%, when the emulsified asphalt content increased from 6% to 9%, the indirect tensile strength, compressive strength, and modulus of resilience first increased and then decreased. At a constant emulsified asphalt content of 8%, when the cement content increased from 0% to 4%, the indirect tensile strength first increased and then decreased, and the compressive strength and modulus of resilience each reached its maximum at a cement content of 3%. The addition of cement significantly improved the high-temperature stability and moisture stability of the asphalt mixture but was not conducive to its low-temperature performance. In addition, a minimum Cantabro loss was observed at a cement content between 2% and 3%. The mesoscopic void structures formed in different cement and emulsified asphalt contents also significantly affected the mechanical properties and mixture performances. (C) 2019 Elsevier Ltd. All rights reserved.
机译：系统评价了水泥和乳化沥青含量对水泥乳化沥青混合料性能的影响，包括间接抗张强度，抗压强度，回弹模量，抗张强度比，动态稳定性，最大​​弯曲应变和Cantabro损失。此外，使用扫描电子显微镜（SEM）和计算机断层扫描（CT）获得了具有不同材料组成的水泥乳化沥青混合料的介观图像和空隙特性。结果表明，在水泥含量恒定为3％的情况下，当乳化沥青的含量从6％增加到9％时，间接拉伸强度，抗压强度和回弹模量会先增加然后降低。在恒定乳化沥青含量为8％的情况下，当水泥含量从0％增加到4％时，间接拉伸强度先增加然后降低，并且在水泥含量为3时抗压强度和回弹模量都达到最大值％。水泥的添加显着改善了沥青混合物的高温稳定性和湿气稳定性，但不利于其低温性能。此外，水泥含量在2％至3％之间时，观察到的Cantabro损失最小。在不同水泥和乳化沥青中形成的介观孔隙结构也显着影响了机械性能和混合性能。 （C）2019 Elsevier Ltd.保留所有权利。

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