There are three basic ways of curing concrete. The first involves keeping the surface of the concrete moist by the use ponding, spraying/sprinkling, damp sand or damp hessian. The second prevents the loss of moisture from the concrete by covering it with polythene sheeting or leaving the formwork in place.
Water Addition Method
Water addition is considered as the best method of curing of concrete as it satisfies all the requirements of curing – absorption of the heat of hydration, promotion of hydration, and elimination of shrinkage.
The ideal temperature for curing meat is between 50 to 60 degrees. That temperature allows the enzymes in the meat to break down proteins and fats, creating the flavors we know and love on our charcuterie boards. But temperature is not the only important factor when curing meat.
Steam curing is a rapid curing method that uses the heat and humidity of steam to heat the concrete. The hardening process of concrete is accelerated by the thermal effect of steam curing[8].
Moist curing is a common method of concrete curing. It involves wetting the concrete slab often with water (5-7 times per day) for the first 7 days. This method ensures your concrete slab will be extremely strong and durable, because it allows the moisture to evaporate slowly, preventing cracks and shrinks.
DO spray new concrete with water. One of the most common methods for curing concrete is to hose it down frequently with water—five to 10 times per day, or as often as you can—for the first seven days. Known as “moist curing,” this allows the moisture in the concrete to evaporate slowly.
Ponding. Ponding is the most common method that is adopted for curing concrete floors, slabs, pavements, etc. In this method, the concrete surface is first covered with a moist wrapper for 24 hours. After that, the covers are then removed and a small amount of clay puddles are constructed around all the area.
Examples of these products include cooked ham, sausages, bacon, and bologna. The addition of curing salts containing nitrate, nitrate, sodium chloride, phosphates, extracts, and flavorings inhibits the growth of bacteria. The addition of sodium lactate reduces water activity (aw), which also inhibits microbial growth.
Salt (sodium chloride) is the primary ingredient used in meat curing. Removal of water and addition of salt to meat creates a solute-rich environment where osmotic pressure draws water out of microorganisms, slowing down their growth. Doing this requires a concentration of salt of nearly 20%.
Ideally, you should keep the concrete wet continuously for at least 14 days from installation in the case of Ordinary Portland Cement (OPC). However, when blended cement and mineral admixtures are used, it is recommended to extend the minimum curing period to at least 21 days.
LPT 321: Meat Science (1+1)
The first method of curing is by applying salt to the surface, which is referred to as DRY CURING. The second method is by using a brine solution, in which the product is immersed or the brine solution is injected in to the products with a needle.
Curing is the process of maintaining satisfactory temperature and moisture conditions in concrete long enough for hydration to develop the desired concrete properties. The potential strength and durability of concrete will be fully developed only if concrete is properly cured.
Seawater contains about 35,000 ppm dissolved salt and total salinity is approximately 3.5%, of which 78% is sodium chloride [1]. Thus, seawater is avoided to use as mixing water for reinforced concrete, because the risk corrosion of reinforcement bars was induced by chloride in seawater compounds.
It's advised that concrete be cured at a moderate temperature between 50 °F – 90 °F. In a perfect world, the temperature of fresh concrete should be above 50 °F, but cured and maintained at 50 °F.
Salt also lowers the freezing point of water and increases the pressure of frozen water, thereby intensifying the effect of the freeze-thaw cycle.
When a concrete mixture is too wet, it causes a greater amount of shrinkage during the drying process than is needed. As a result, the concrete has a great likelihood of cracking and for those cracks are likely to be a fairly good size.
Your concrete should be solid enough to walk on, without leaving footprints, after anything from 24 to 48 hours. By seven days, your concrete should be cured to at least 70 percent of its full strength.
Cure speed is inversely proportional to reaction time and directly proportional to temperature. For every 20°F (~10°C), the rate of cure is typically enhanced by as much as 20-25%.
It is also recommended that the curing duration should not be less than 10 days for concrete exposed to dry and hot conditions and 14 days for concrete with mineral admixture. Q. Which method of curing of concrete is recommendable for rapid gain of strength of concrete?
Curing time of concrete is typically 24-48 hours, at which point it's safe for normal foot traffic. After one week, concrete is typically cured enough to handle continued construction including heavy machinery. Concrete is recognized to have reached full strength 28 days after placement.