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Real-Time, In-Situ Measurement of Void Fraction and Specific Surface in Fresh Concrete

Award Information
Agency: Department of Transportation
Branch: N/A
Contract: 6913G621P800013
Agency Tracking Number: 171FH2005IIB
Amount: $249,996.79
Phase: Phase II
Program: SBIR
Solicitation Topic Code: 17.1-FH2
Solicitation Number: 6913G617QSBIR1
Timeline
Solicitation Year: 2017
Award Year: 2021
Award Start Date (Proposal Award Date): 2021-01-20
Award End Date (Contract End Date): 2022-07-19
Small Business Information
16 Great Hollow Road, Hanover, NH 03755
Hanover, NH 03755
United States
DUNS: 720210410
HUBZone Owned: No
Woman Owned: No
Socially and Economically Disadvantaged: No
Principal Investigator
 Jed Wilbur
 (603) 640-2385
 jcw@creare.com
Business Contact
 Jed Wilbur
Phone: (603) 640-2385
Email: jcw@creare.com
Research Institution
N/A
Abstract

Water expansion during freeze-thaw cycles can cause deterioration in concrete, leading to scaling, cracking, and crumbling over a period of years. Resistance to this damage is achieved with a system of voids formed by adding surfactants to the fresh concrete to stabilize air bubbles naturally entrained during mixing. The volume fraction, size, and spacing of these voids are critical. It is important to verify these parameters in fresh concrete as it is delivered to the job-site, particularly for large public works projects where costly reductions in lifespan may otherwise not be apparent until years after the project is complete. Current pressure-based measurement methods are cumbersome, prone to error, and yield information only on total void fraction, giving no information about void size or spacing. The Creare Air Meter will provide an instant, in-situ measurement of both void fraction and size. This simple, robust, hand-held wand can be inserted into any fresh concrete sample and return an accurate result at the touch of a button. This technology will enable real-time monitoring at the job-site as the concrete is delivered, or even in the forms as it is poured.

* Information listed above is at the time of submission. *

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