Journal
COMBUSTION EXPLOSION AND SHOCK WAVES
Volume 50, Issue 4, Pages 454-462Publisher
MAIK NAUKA/INTERPERIODICA/SPRINGER
DOI: 10.1134/S0010508214040145
Keywords
dust explosion; thermogravimetric analysis; kinetics of devolatilization; pyrolysis rate
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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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