Cooling rates in hot-poured bituminous sealants

  1. (PDF, 313 KB)
  2. Get@NRC: Cooling rates in hot-poured bituminous sealants (Opens in a new window)
AuthorSearch for: ; Search for: ; Search for:
Journal titleTransportation Research Record
Pages7173; # of pages: 3
Subjectpavement, maintenance, rehabilitation, cracking, repair, sealants, installation; Roads/Pavement; Pavements
AbstractThe performance of bituminous sealants applied to cracks and joints is partly governed by installation. An important installation parameter that has yet to be investigated is the sealant rate of cooling after it is poured hot. Cooling rates affect the time during which traffic must be re-routed, sealant microstructure and rheology, and the adhesion at the sealant/hot-mix asphalt (HMA) interface. In an effort to provide data on sealant cooling rates, the temperature change in three sealants was measured in the field and in the laboratory. The results indicated that sealant bulk temperatures were >50°C lower than the sealant application temperature, typically 180°C, almost immediately after pouring and that sealants bulk temperatures reached 40°C or less within 15 min. This suggests that traffic could be re-routed for less time than the standard 30 min. The instantaneous sealant temperature at the sealant-substrate interface was also measured to be below 100°C immediately after the pouring of the sealant. This emphasizes the need for sealants with good wetting propensity to maximize the potential for proper adhesion.
Publication date
AffiliationNRC Institute for Research in Construction; National Research Council Canada
Peer reviewedYes
NRC number48381
NPARC number20377545
Export citationExport as RIS
Report a correctionReport a correction
Record identifiera793cf83-a153-4005-815f-f72ab4bcc8ce
Record created2012-07-24
Record modified2016-05-09
Bookmark and share
  • Share this page with Facebook (Opens in a new window)
  • Share this page with Twitter (Opens in a new window)
  • Share this page with Google+ (Opens in a new window)
  • Share this page with Delicious (Opens in a new window)
Date modified: