Comparative study on the ignition parameters in layer and cloud different type of protein rich content flours

National Institute for Research & Development in Mine Safety and Protection to Explosion – INSEMEX Petrosani, 32-34 G-ral. V. Milea Street, 332047, Romania

^* Corresponding author: andrei.szollosi@insemex.ro

Abstract

The purpose of the article is research focused on the study of dust fires and explosions in the food industry, explored the characteristics of dust explosions and presented options for prevention and damage reduction. The determination of the minimum ignition temperature of the dust cloud was carried out using the Godbert-Greenwald furnace for dust cloud and the specific stand for dust layer. The minimum ignition temperature (MIT) is crucial for the assessment of explosion hazards in various materials, including organic materials and protein substances. The ignition temperature can vary significantly depending on factors such as particle size, concentration and environmental conditions. For protein-containing dusts, the minimal ignition temperature can vary, but general estimates and standards provide guidance. The present study successfully identifies a range of flammable organic dusts, including flaxseed flour, oat meal, millet flour, pumpkin seed flour, for which the minimum ignition temperature for dust cloud and layer was experimentally investigated.