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Safety characteristics are used for the safe operation of processes. Designing protection measures requires explosion characteristics to be determined, namely the maximum explosion pressure and the maximum rate of pressure rise. Safety characteristics of single-phase components (solid, liquid or gas) can be determined according to standards that were developed 40 years ago and are continuously improved. For hybrid mixtures containing a flammable gas and a combustible dust there has been an approach in the 80s but it has never been improved nor applied ever since (ISO 6184-3). A new approach by four German research facilities and the German Institute for standardization (DIN) with the aim of developing a new standard was launched in 2019. In 2022 the key findings led to a first international round robin test with eleven participating facilities from seven countries. The dust component was corn starch and methane was chosen as gas component. In order to strengthen the data foundation before finalizing and publishing the new standard, a second round robin test was initiated with hydrogen as gas component and lycopodium as dust. The paper will summarize the findings and their influence on the new standard.
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 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.
