Odor-free high-viscosity asphalt composition for water permeable pavement and preparation method of asphalt composition
A technology of asphalt composition and permeable pavement, which is applied in the direction of building structure, building components, and climate change adaptation. Sexuality, the effect of enhancing the inhibitory effect
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[0027] The present invention also provides a method for preparing the above-mentioned clean-taste high-viscosity asphalt composition, the steps are as follows:
[0028] (1) Accurately weigh 80-88 parts of asphalt and heat to 130-140°C, add 0.2-1 part of surfactant under stirring at 100-150r / min, and stir for 15-20 minutes;
[0029] (2) Heat the mixture obtained in step (1) to 160-175°C, add a high-viscosity modifier to swell, add 0.2-2 parts of an odor inhibitor, and 0.2-0.5 parts of a stabilizer, and turn on the shearing device to cut 40- 60min, and then put it into an oven to develop for 1h, and the clean-taste high-viscosity asphalt composition is prepared.
Embodiment 1
[0032]Weigh 88 parts of asphalt by weight, heat to 140°C, add 1 part of surfactant under stirring at 150r / min, and stir for 20 minutes; raise the temperature to 160°C, add 15 parts of high-viscosity modifier to swell for 30 minutes, add odor suppression 1.5 parts of agent and 0.5 parts of stabilizer, the shearing device was turned on to shear for 40 minutes, and then put into an oven to develop for 1 hour, that is, the clean odor high viscosity asphalt composition was prepared.
Embodiment 2
[0034] Weigh 80 parts of asphalt by weight, heat to 130°C, add 0.2 parts of surfactant under stirring at 150r / min, stir for 15 minutes; heat up to 160°C, add 12 parts of high viscosity modifier to swell for 30 minutes, add odor suppression Add 0.8 parts of stabilizer and 0.2 parts of stabilizer, turn on the shearing device to shear for 40 minutes, and then put it in an oven to develop for 1 hour, that is to say, the conventional technical indicators of the clean-flavored high-viscosity asphalt composition are prepared in Table 2.
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