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Titre : Durabilité des varietés de bétons. : Carbonatation- perméabilité- milieu agressif Type de document : texte imprimé Auteurs : Tarek Chiker, Auteur ; Hacene Houari, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2017 Importance : 140 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Génie CivilTags : limestone cements limestone filler silica fume sulfates chloride hydration ciment au calcaire filler calcaire fumée de silice chlorures hydratation Index. décimale : 624 Génie civil Résumé : The use of mineral admixtures and industrial wastes has marked the modern industry of concrete and
cement. The major aim of this action is to meet the requirements of sustainable development and ecological
issues. Certainly, the incorporation of those materials has a beneficial influence on the environment by the
decreasing the rate of incoming clinker in the manufacture of concretes and cements. However, their qualities
and engineering properties must be studied before proceeding to the practice adoption. In this study, we
investigated the mechanical properties, hydration and durability of concretes and mortars based on limestone
cement (CFC). The variables are the type of concrete/mortar (Ordinary O, Self-consolidating, and roller
compacted R); the E/C report and the type of added mineral, limestone filler (CF) or silica fume (FS).
Consequently, we have manufactured 16 concretes (O0.8, O0.5, O0.3F, O0.3S; A0.8F, A0.8S, A0.5F, A0.5S,
A0.3F, A0.3S; R0.8F, R0.8S, R0.5F, R0.5S R0.3F and R0.3S), and 17 mortars (MO0,8, MO0,5ref, MO0,5
,MO0,3F ,MO0,3S; MA0,8F ,MA0,8S ,MA0,5L ,MA0,5S ,MA0,3F, MA0,3S ,MR0,8F ,MR0,8S ,MR0,5L
,MR0,5S ,MR0,3F ,MR0,3S). The reference mortar MO0.5ref has been based on CEM I. The tests made on
concrete are the compressive strength, the water capillary absorption, the mass change in the solutions of sulfate
and sulfate/chloride, the penetration of chloride and SEM monographs. In addition to those tests, it has
completed the study on mortar by the tests of heat of hydration by calorimetry, thermogravimetric analysis and
rapid test of of chloride migration.
The main results of this study are: the E/C report is the overriding factor for any type of concrete/mortar; the
compacted mixtures have marked the lowest performance; the ordinary and self-consolidating mixtures have
recorded similar values; silica fume has been beneficial especially for concretes under sulfate attack.
Furthermore, it was concluded that: the influence of the porous structure of the mixtures is more significant
than the chemical composition of the binder, especially in the case of the sulfatique attack; the capillary
absorption is a good indicator of the durability, and can be correlated with the resistance to chloride than
sulfates; the presence of chloride in alternation with sulfate has exacerbated the deterioration of concretes, and
this effect was reversed in the case of mortars.Diplôme : Magistère En ligne : ../theses/gcivil/CHI7031.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10568 Durabilité des varietés de bétons. : Carbonatation- perméabilité- milieu agressif [texte imprimé] / Tarek Chiker, Auteur ; Hacene Houari, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2017 . - 140 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Génie CivilTags : limestone cements limestone filler silica fume sulfates chloride hydration ciment au calcaire filler calcaire fumée de silice chlorures hydratation Index. décimale : 624 Génie civil Résumé : The use of mineral admixtures and industrial wastes has marked the modern industry of concrete and
cement. The major aim of this action is to meet the requirements of sustainable development and ecological
issues. Certainly, the incorporation of those materials has a beneficial influence on the environment by the
decreasing the rate of incoming clinker in the manufacture of concretes and cements. However, their qualities
and engineering properties must be studied before proceeding to the practice adoption. In this study, we
investigated the mechanical properties, hydration and durability of concretes and mortars based on limestone
cement (CFC). The variables are the type of concrete/mortar (Ordinary O, Self-consolidating, and roller
compacted R); the E/C report and the type of added mineral, limestone filler (CF) or silica fume (FS).
Consequently, we have manufactured 16 concretes (O0.8, O0.5, O0.3F, O0.3S; A0.8F, A0.8S, A0.5F, A0.5S,
A0.3F, A0.3S; R0.8F, R0.8S, R0.5F, R0.5S R0.3F and R0.3S), and 17 mortars (MO0,8, MO0,5ref, MO0,5
,MO0,3F ,MO0,3S; MA0,8F ,MA0,8S ,MA0,5L ,MA0,5S ,MA0,3F, MA0,3S ,MR0,8F ,MR0,8S ,MR0,5L
,MR0,5S ,MR0,3F ,MR0,3S). The reference mortar MO0.5ref has been based on CEM I. The tests made on
concrete are the compressive strength, the water capillary absorption, the mass change in the solutions of sulfate
and sulfate/chloride, the penetration of chloride and SEM monographs. In addition to those tests, it has
completed the study on mortar by the tests of heat of hydration by calorimetry, thermogravimetric analysis and
rapid test of of chloride migration.
The main results of this study are: the E/C report is the overriding factor for any type of concrete/mortar; the
compacted mixtures have marked the lowest performance; the ordinary and self-consolidating mixtures have
recorded similar values; silica fume has been beneficial especially for concretes under sulfate attack.
Furthermore, it was concluded that: the influence of the porous structure of the mixtures is more significant
than the chemical composition of the binder, especially in the case of the sulfatique attack; the capillary
absorption is a good indicator of the durability, and can be correlated with the resistance to chloride than
sulfates; the presence of chloride in alternation with sulfate has exacerbated the deterioration of concretes, and
this effect was reversed in the case of mortars.Diplôme : Magistère En ligne : ../theses/gcivil/CHI7031.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10568 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité CHI/7031 CHI/7031 Thèse Bibliothèque principale Thèses Disponible
Titre : Rechta sans gluten à base d’une formule riz-pois protéagineux : Effet du blanc d’œuf sur l’aptitude technologique et optimisation du procédé Type de document : texte imprimé Auteurs : Amel Betrouche, Auteur ; Leila Benatallah, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2015 Importance : 83 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Pâtes alimentaires type Rechta Sans gluten Riz-Pois Protéagineux Blanc d’œuf Hydratation Méthodologie des Surfaces de Réponses Pasta Gluten free pasta Rice -Proteaginous Pea Egg whites Hydration Response Surface Methodology العجينة الخالية من الغلو تين الأرز و البازلاء بياض البيض- الماء منهجية الاستجابة السطحية Index. décimale : 640 Industrie Alimentaire Résumé : The aim of this work is the formulation of gluten free pasta made from Rice and Proteaginous Pea and the incorporation of egg whites and the determination of its impact on the technological feasibility, culinary and organoleptic properties of the end product.
A physico-chemical characterization of raw materials is realized. Response Surface
Methodology (RSM) was used for the optimization of gluten free pasta. A central composite
design with two factors (Eggs white , Hydration) and five levels was employed. The
intervals of both factors Egg whites, Hydration are respectively [0-10] % and [60-90] %.
Essays of pastification were realized for the 13 points of an experiment design. Optimization
was based for the use of culinary parameters of pasta: Optimal Cooking Time (OCT), Degree
of Disintegration (DD) and water absorption (WA).
The optimum domain delimited after superposition of the degree of disintegration on the witness level is:
- Egg whites [0-0.8] g of 100g of dry material;
- Water [67.50-83.50] g of 100g of dry material.
The culinary quality assessment tests of the couples (Egg whites -Hydration)resulting from the optimum domain gave pasta with a lower Optimal Cooking Time (7 ± 0,00 min) than the witness one (7,75 ± 0,35 min). A gluten free pasta have lower Water Absorption (100,95 ± 0,01 %) than the witness one (271,63 ± 11,16%) and caused a higher increase in Degree of Disintegration (8 ± 0,01%) when compared with witnesses (6,03 ± 0,58%).
A sensorial profiles of a dry pasta show that the optimal gluten free pasta with Eggs white, Hydration: (0, 24, 71) % was less smooth, more darker and have more cracks than the witnesses one.
Diplôme : Magistère En ligne : ../theses/agronomie/BET6804.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10057 Rechta sans gluten à base d’une formule riz-pois protéagineux : Effet du blanc d’œuf sur l’aptitude technologique et optimisation du procédé [texte imprimé] / Amel Betrouche, Auteur ; Leila Benatallah, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2015 . - 83 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Pâtes alimentaires type Rechta Sans gluten Riz-Pois Protéagineux Blanc d’œuf Hydratation Méthodologie des Surfaces de Réponses Pasta Gluten free pasta Rice -Proteaginous Pea Egg whites Hydration Response Surface Methodology العجينة الخالية من الغلو تين الأرز و البازلاء بياض البيض- الماء منهجية الاستجابة السطحية Index. décimale : 640 Industrie Alimentaire Résumé : The aim of this work is the formulation of gluten free pasta made from Rice and Proteaginous Pea and the incorporation of egg whites and the determination of its impact on the technological feasibility, culinary and organoleptic properties of the end product.
A physico-chemical characterization of raw materials is realized. Response Surface
Methodology (RSM) was used for the optimization of gluten free pasta. A central composite
design with two factors (Eggs white , Hydration) and five levels was employed. The
intervals of both factors Egg whites, Hydration are respectively [0-10] % and [60-90] %.
Essays of pastification were realized for the 13 points of an experiment design. Optimization
was based for the use of culinary parameters of pasta: Optimal Cooking Time (OCT), Degree
of Disintegration (DD) and water absorption (WA).
The optimum domain delimited after superposition of the degree of disintegration on the witness level is:
- Egg whites [0-0.8] g of 100g of dry material;
- Water [67.50-83.50] g of 100g of dry material.
The culinary quality assessment tests of the couples (Egg whites -Hydration)resulting from the optimum domain gave pasta with a lower Optimal Cooking Time (7 ± 0,00 min) than the witness one (7,75 ± 0,35 min). A gluten free pasta have lower Water Absorption (100,95 ± 0,01 %) than the witness one (271,63 ± 11,16%) and caused a higher increase in Degree of Disintegration (8 ± 0,01%) when compared with witnesses (6,03 ± 0,58%).
A sensorial profiles of a dry pasta show that the optimal gluten free pasta with Eggs white, Hydration: (0, 24, 71) % was less smooth, more darker and have more cracks than the witnesses one.
Diplôme : Magistère En ligne : ../theses/agronomie/BET6804.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10057 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BET/6804 BET/6804 Thèse Bibliothèque principale Thèses Disponible
Titre : Monitoring hydration and pore structure Type de document : texte imprimé Auteurs : Nourdine Bouzid ; Heriot-watt university, Éditeur scientifique ; W.J. Mcarter, Directeur de thèse Année de publication : 1988 Importance : 119 f. Note générale : 1 Disponible dans la salle de recherche Langues : Anglais (eng) Catégories : Français - Anglais
Génie CivilTags : Hydration Pore structure Index. décimale : 624 Génie civil Permalink : index.php?lvl=notice_display&id=633 Monitoring hydration and pore structure [texte imprimé] / Nourdine Bouzid ; Heriot-watt university, Éditeur scientifique ; W.J. Mcarter, Directeur de thèse . - 1988 . - 119 f.
1 Disponible dans la salle de recherche
Langues : Anglais (eng)
Catégories : Français - Anglais
Génie CivilTags : Hydration Pore structure Index. décimale : 624 Génie civil Permalink : index.php?lvl=notice_display&id=633 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/1912 BOU/1912 Thèse Bibliothèque principale Thèses Disponible
