Zitieren Sie bitte immer diesen URN: urn:nbn:de:kobv:b43-605965
Study of the Safety Characteristics of Different Types of Pepper Powder (Capsicum L.)
- This research was aimed at comparing the fire characteristics of different types of pepper in the context of explosion prevention. The following characteristics were studied: explosion pressure Pmax and Kst at selected concentrations, ignition temperature of the deposited dust layer from the hot surface, and minimum ignition energy. The comparison of the chemical properties of the used types of pepper was performed using TG/DSC. The results of the measurements suggest that different types of peppers exhibit different explosion characteristics. Each sample reached the maximum value of the explosion pressure and rate of pressure rise at different concentrations. The volume of the explosion chamber used also influenced the explosion characteristics. It is a consequence of the fact that the explosion characteristics strongly depend on the mechanism of action of a particular igniter. The minimum effect on the safety characteristics was observed when measuring the minimum ignition energy andThis research was aimed at comparing the fire characteristics of different types of pepper in the context of explosion prevention. The following characteristics were studied: explosion pressure Pmax and Kst at selected concentrations, ignition temperature of the deposited dust layer from the hot surface, and minimum ignition energy. The comparison of the chemical properties of the used types of pepper was performed using TG/DSC. The results of the measurements suggest that different types of peppers exhibit different explosion characteristics. Each sample reached the maximum value of the explosion pressure and rate of pressure rise at different concentrations. The volume of the explosion chamber used also influenced the explosion characteristics. It is a consequence of the fact that the explosion characteristics strongly depend on the mechanism of action of a particular igniter. The minimum effect on the safety characteristics was observed when measuring the minimum ignition energy and the minimum ignition temperature of the dust layer from the hot surface. The results of the measurements suggest that different types of peppers exhibit different explosion characteristics. This information should then be considered in explosion prevention.…
Autor*innen: | László KosárORCiD, Zuzana SzabováORCiD, Richard KuracinaORCiD, Stefan H. SpitzerORCiD, Miroslav MynarzORCiD, Bohdan Filipi |
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Dokumenttyp: | Zeitschriftenartikel |
Veröffentlichungsform: | Verlagsliteratur |
Sprache: | Englisch |
Titel des übergeordneten Werkes (Englisch): | Fire |
Jahr der Erstveröffentlichung: | 2024 |
Organisationseinheit der BAM: | 2 Prozess- und Anlagensicherheit |
2 Prozess- und Anlagensicherheit / 2.1 Sicherheit von Energieträgern | |
Veröffentlichende Institution: | Bundesanstalt für Materialforschung und -prüfung (BAM) |
Verlag: | MDPI AG |
Jahrgang/Band: | 7 |
Ausgabe/Heft: | 7 |
Aufsatznummer: | 229 |
Erste Seite: | 1 |
Letzte Seite: | 14 |
DDC-Klassifikation: | Technik, Medizin, angewandte Wissenschaften / Chemische Verfahrenstechnik / Chemische Verfahrenstechnik |
Freie Schlagwörter: | Dust explosions; Explosion characteristics; Explosion protection; Pepper samples |
Themenfelder/Aktivitätsfelder der BAM: | Chemie und Prozesstechnik |
Chemie und Prozesstechnik / Anlagensicherheit und Prozesssimulation | |
DOI: | 10.3390/fire7070229 |
URN: | urn:nbn:de:kobv:b43-605965 |
Verfügbarkeit des Dokuments: | Datei für die Öffentlichkeit verfügbar ("Open Access") |
Lizenz (Deutsch): | Creative Commons - CC BY - Namensnennung 4.0 International |
Datum der Freischaltung: | 10.07.2024 |
Referierte Publikation: | Nein |
Schriftenreihen ohne Nummerierung: | Wissenschaftliche Artikel der BAM |