The Effect of Reducing Concrete Temperature by Ice on the Amount of Superplasticizer and the Properties of Fresh and Hardened Self-Compacting Concrete

As the industrial production of Self-Compacting Concrete (SCC) in the form of ready-mixed concrete faces challenges in different weather conditions, it is necessary to consider mixing, transportation, and casting to achieve the desired workability, mechanical, and durability properties. As a result of improper compaction and placement of SCC, a decrease in workability can result in failure to achieve the desired strength and durability. It was found that replacing mixing water with ice with 0, 10, 30 and 60% reduced the temperature of fresh concrete by approximately 1, 3, and 12°C compared to the control mix design after 110 minutes from the start of mixing. The superplasticizer amount and concrete properties were examined. After reducing the temperature of fresh concrete and maintaining its fluidity, the amount of superplasticizer decreased by 62.4%, and the result of its decrease with an increase in the amount of ice, increased the final production cost by 5.4%. In general, reducing the temperature of fresh concrete improved the rheological properties of SCC. When compared to the control mix design, the use of ice did not significantly alter the compressive strength, water absorption, and electrical resistance, except for a 17% increase in water absorption due to replacing 60% of the ice.