Effect of particles with different mechanical properties on the energy dissipation properties of concrete
Effect of particles with different mechanical properties on the energy dissipation properties of concrete
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DOI：
10.1016/j.conbuildmat.2017.02.161
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发表时间：
2017-07-30
影响因子：
7.4
通讯作者：
Luo, Xin
中科院分区：
文献类型：
--
作者：
Lu, Song;Xu, Jin-Yu;Luo, Xin
制备了体积掺量分别为0%、10%、20%、30%、40%和50%的膨胀聚苯乙烯混凝土（柔性颗粒混凝土）和氧化铝空心球混凝土（刚性颗粒混凝土）。研究了不同类型颗粒混凝土的耗能特性，并对其耗能机理进行了分析。在φ 100 mm分离式霍普金森压杆（SHPB）装置上进行了冲击压缩实验。主要结论如下：对于柔性颗粒混凝土，柔性颗粒体积掺量为20%时能有效提高混凝土的比吸能和吸能性能，刚性颗粒混凝土在体积掺量为40%时吸能性能最佳。通过断口形貌分析，普通混凝土和颗粒混凝土的损伤程度随着入射能量变化率的增大而增大。与体积掺量为40%的刚性颗粒混凝土相比，体积掺量为20%的柔性颗粒混凝土的吸能性能更好，因此，体积掺量为20%的柔性颗粒混凝土具有最优异的耗能特性，在工程应用中具有广阔的发展前景。(C)2017爱思唯尔有限公司版权所有
Expanded polystyrene concrete (flexible particles concrete) and alumina hollow ball concrete (rigid particles concrete) with volume content of 0%, 10%, 20%, 30%, 40% and 50% were prepared. In this paper, energy dissipation characteristics of different types of particles concrete were investigated, while the mechanism was analyzed. Impact compression experiments were carried out by a Phi 100 mm split Hopkinson pressure bar (SHPB) apparatus which was improved by pulse shaping technique. Main conclusions are as follows: As for flexible particles concrete, the adding of flexible particles with volume content of 20% can effectively improve specific energy absorption and energy absorption of concrete, and the rigid particles concrete achieve the best energy absorption performance at the volume content of 40%. Through the analysis of fracture morphologies, the damage degree of the ordinary concrete and particles concrete increase as the incident energy change rate increases. The energy absorption performance of flexible particles concrete with volume content of 20% is better, compared with rigid particles concrete with volume content of 40%.Therefore, with volume content of 20%, the flexible particles concrete has characteristics of the most excellent energy dissipation and a wide development prospect in engineering application. (C) 2017 Elsevier Ltd. All rights reserved.