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Determining thermo-kinetic constants in order to classify explosivity of foodstuffs

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Combustion, Explosion, and Shock Waves Aims and scope

Abstract

The kinetics of devolatilization of some foodstuff materials like white wheat flour, sugar, and cocoa powders are studied by using thermogravimetric analysis, in order to measure their pyrolysis rate. The mean pyrolysis rate of these materials is used as a criterion to predict their explosivity. A comparison of the mean pyrolysis rates shows that the sugar powder is the most explosive material among others. Wheat flour explosivity is very close to sugar, and cocoa powder has the least tendency to explode. Our results are completely compatible with National Fire Protection Association reports.

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Authors and Affiliations

  1. Young Researchers and Elite Club, Tabriz Branch, Islamic Azad University, Tabriz, Iran

    H. Beidaghy Dizaji

  2. School of Engineeing, The University of Vermont, 33, Colchecter Avenue, Burlington, Vermont, 05405, USA

    F. Faraji Dizaji

  3. School of Mechanical Engineering Department of Energy Conversion, Combustion Research Laboratory, Iran University of Science and Technology, Narmak, Tehran, 16887, Iran

    M. Bidabadi

Authors
  1. H. Beidaghy Dizaji
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  2. F. Faraji Dizaji
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  3. M. Bidabadi
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Correspondence to H. Beidaghy Dizaji.

Additional information

Original Russian Text © H.Beidaghy Dizaji, F.Faraji Dizaji, and M. Bidabadi.

Published in Fizika Goreniya i Vzryva, Vol. 50, No. 4, pp. 92–101, July–August, 2014.

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Beidaghy Dizaji, H., Faraji Dizaji, F. & Bidabadi, M. Determining thermo-kinetic constants in order to classify explosivity of foodstuffs. Combust Explos Shock Waves 50, 454–462 (2014). https://doi.org/10.1134/S0010508214040145

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  • DOI: https://doi.org/10.1134/S0010508214040145

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