期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：12
期号：3
页码：126-130
DOI：10.19026/ajfst.12.2868
出版社：MAXWELL Science Publication
摘要：Properties of Cemented Backfill Material (CBM) are highly affected by the gradation of food mineral the main components of the material. This study is concluded that with the increase of fine food mineral rate, the slump and divergence of fresh mixture increase firstly and then decrease and the maximum values were got at 50%, the bleeding rate approximate linear decrease. Cube compression strength for different ages decrease firstly and then increase with the increase of fine food mineral dosage, however, shrink ratio shows opposite trend, the maximum for the former and the latter are obtained at 40% and the variation of porosity explain those trend. Based on tests, the slump, slump extension, bleeding rate, cube compression strength and shrinkage of different ages were determined to evaluate the workability, mechanical property and deformation properties and the porosity was measured by mercury intrusion porosimeter to explore the relationship between the dosage of fine food mineral and the properties of binder backfill material.
