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Fizika Goreniya i Vzryva, 2014, Volume 50, Issue 4, Pages 92–101 (Mi fgv153)  
This article is cited in 21 scientific papers (total in 21 papers)

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

H. Beidaghy Dizajia, F. Faraji Dizajib, M. Bidabadic

a Young Researchers and Elite Club, Tabriz Branch, Islamic Azad University, Tabriz, Iran
b School of Engineeing, The University of Vermont, 33, Colchecter Avenue, Burlington, Vermont, 05405, USA
c School of Mechanical Engineering Department of Energy Conversion, Combustion Research Laboratory, Iran University of Science and Technology, Narmak, Tehran, 16887, Iran
Full-text PDF (786 kB) Citations (21)
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.
Keywords: dust explosion, thermogravimetric analysis, kinetics of devolatilization, pyrolysis rate.
Received: 17.04.2013
Revised: 21.10.2013
English version:
Combustion, Explosion and Shock Waves, 2014, Volume 50, Issue 4, Pages 454–462
DOI: https://doi.org/10.1134/S0010508214040145
Bibliographic databases:
Document Type: Article
UDC: 662.612
Language: Russian
Citation: H. Beidaghy Dizaji, F. Faraji Dizaji, M. Bidabadi, “Determining thermo-kinetic constants in order to classify explosivity of foodstuffs”, Fizika Goreniya i Vzryva, 50:4 (2014), 92–101; Combustion, Explosion and Shock Waves, 50:4 (2014), 454–462
Citation in format AMSBIB
\Bibitem{BeiFarBid14}
\by H.~Beidaghy Dizaji, F.~Faraji Dizaji, M.~Bidabadi
\paper Determining thermo-kinetic constants in order to classify explosivity of foodstuffs
\jour Fizika Goreniya i Vzryva
\yr 2014
\vol 50
\issue 4
\pages 92--101
\mathnet{http://mi.mathnet.ru/fgv153}
\elib{https://elibrary.ru/item.asp?id=21858530}
\transl
\jour Combustion, Explosion and Shock Waves
\yr 2014
\vol 50
\issue 4
\pages 454--462
\crossref{https://doi.org/10.1134/S0010508214040145}
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  • https://www.mathnet.ru/eng/fgv/v50/i4/p92
    • This publication is cited in the following 21 articles:
    Citing articles in Google Scholar: Russian citations, English citations
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