Determining Thermo-Kinetic Constants in Order to Classify Explosivity of Foodstuffs
H. Beidaghy Dizaji1, F. Faraji Dizaji2, M. Bidabadi3
1Islamic Azad University, Tabriz, Iran
2The University of Vermont, 33, Colchecter Avenue, Burlington, Vermont 05405, USA
3Iran University of Science and Technology, Narmak, Tehran, 16887 Iran
Keywords: dust explosion, thermogravimetric analysis, kinetics of devolatilization, pyrolysis rate
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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