Concrete curing techniques fall into two groups - those designed to prevent loss of water, such as the application of impermeable membranes; and those that supply moisture throughout the early stages of the hydration process, such as ponding or the application of wet sand or hessian.
Curing is the process to control moisture loss during hydration of cement. Hydration takes time – days, or even weeks rather than hours. To achieve its potential strength and durability, curing needs to be done for an ideal period of time. The reaction between cement and water is called hydration.
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.
Salt. 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%.
Dry curing: The most traditional dry curing method involves submerging a piece of meat in a container of salt (and occasionally other herbs and whole spices) for an extended period. Moisture leeches out of the meat during the salting process, preserving the ingredient while cultivating an intensely savory flavor.
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.
2 main methods for dry curing – modern method is used when preserving/drying is called equilibrium curing. The other method which is still used extensively the artisan way is saturation or saltbox curing the meat (leaving the meat immersed for several days based on weight).
Most cured and processed meats are ready-to-eat products. 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.
What Does Curing Mean? Curing is a process during which a chemical reaction (such as polymerization) or physical action (such as evaporation) takes place, resulting in a harder, tougher or more stable linkage (such as an adhesive bond) or substance (such as concrete).
Curing helps to develop the concrete's full strength and durability, which is critical for its longevity. Without curing, the abrasion resistance of the concrete surface may be compromised, leading to dusting and poor durability. Finally, not curing concrete can also impact its appearance.
Cures can take the form of natural antibiotics (for bacterial infections), synthetic antibiotics such as the sulphonamides, or fluoroquinolones, antivirals (for a very few viral infections), antifungals, antitoxins, vitamins, gene therapy, surgery, chemotherapy, radiotherapy, and so on.
Applied externally to the concrete surface, conventional curing methods involve the application of water, coverings or membrane-forming liquids to slow water evaporation from the concrete.
Steam curing is curing in water vapor at atmospheric or higher pressures. When cured at atmospheric pressure, the enclosure temperatures are usually between 40 and 70°C (100 to 160°F). Steam curing is used where early strength gain is needed and where heat is required for hydration, such as in cold weather.
Drying process applies or generates heat to evaporate the water or solvents in the ink, leaving the pigment behind on the substrate to provide color. The curing process is the process to solidify the ink from liquid to solid. Common drying methods include hot air and IR radiation.
In curing, the resin must be converted into a new resin, while drying refers to the loss of the solvent so that the resin remains the same.
Dry Curing Vs Wet Brining for Meat Curing – Dry Curing involves a dry salt cure on the meat without any liquid for dry-cured meat or cold smoking. Wet Brining involves a salt and water solution where the meat is submerged. Wet Brining is useful for large quantities of meat or ham cures.
Curing should continue for a minimum of fifteen days after the concreting is done. Water used for curing should be of the same quality as that used for mixing the concrete. Water used for curing should be clean and free from materials like oil, acids, alkalis, vegetable matter etc.
In short, the curing should start after minimum six hours (Final setting time of cement) and not less than 24 hours. Thus, when concrete curing has to start is varies and depends on when the surface of the concrete begins to dry.
Initial curing refers to procedures implemented anytime between placing and final finishing of the concrete to reduce the loss of moisture from the surface of the concrete.
The methods of meat preservation include drying, chilling, curing, fermentation, irradiation, chemical treatment and thermal processing (canning).