Impact of the Ageing on Viscoelastic Properties of Bitumen with the Liquid Surface Active Agent at Operating Temperatures

Abstract

The paper presents the influence of the ageing on viscoelastic properties of the bitumen at road pavement operating temperatures. The ageing process of bituminous binders causes changes in physical and mechanical properties of the bitumen. This phenomenon takes place in all stages of bituminous mixtures manufacturing, namely: mixing, storage, transport, placing. Nevertheless, during the service life it occurs the increase in stiffness of asphalt binder that is caused by the physical hardening of bitumen as well as the influence of oxidation. Therefore, it is important to identify the binder properties at a high and low operating temperatures of asphalt pavement after simulation of an ageing process. In the experiment as a reference bitumen, the polymer modified bitumen PMB 45/80-65 was used. The liquid surface active agent FA (fatty amine) was used as a bitumen viscosity-reducing modifier. It was added in the amount of 0,2%, 0,4% and 0,6% by the bitumen mass. All binder properties have been determined before ageing (NEAT) and after long-term ageing simulated by the Pressure Ageing Vessel method (PAV). To determine the binder properties at high temperatures the dynamic viscosity at 60°C was tested. On the basis of test results coming from the dynamic viscosity test it was calculated the binder hardening index. The properties at a low temperature were determined by measuring the creep modulus using Bending Beam Rheometer (BBR) at four temperatures: -10°C, -16°C, -22°C and -28°C. The stiffness creep modulus “S” and parameter “m” were determined. On the basis of dynamic viscosity test it was found that the ageing process caused a slight decrease in a dynamic viscosity. The level of a hardening index considerably increased at 0.6% fatty amine content. The long-term ageing process had a minor effect on stiffening of a polymer modified bitumen with FA additive regardless of a low temperature and an amount of fatty amine content.