DETERMINATION OF THE MINIMUM IGNITION TEMPERATURE OF GROUND SWEET PEPPER PRODUCED BY THE FOOD INDUSTRY

Authors :: László KOSÁR
Richard KURACINA
Zuzana SZABOVÁ
Hana KOBETIČOVÁ
Source :: Transactions of the VŠB: Technical University of Ostrava, Safety Engineering Series, Vol 18, Iss 1, Pp 14-20 (2023)
Publication Year :: 2023
Publisher :: VŠB – Technical University of Ostrava, Faculty of Safety Engineering, 2023.
Abstract: The current article deals with the determination of fire parameters of ground sweet pepper (GSP) dust cloud. The minimum ignition temperature was determined in accordance with STN EN ISO/IEC 80079-20-2:2016 Standard Explosive atmospheres - Part 20-2, using a Godbert-Greenwald furnace apparatus with various dust concentrations, particle sizes, and dust-dispersion-air pressure (10 kPa, 30 kPa and 50 kPa). Three set of different particle size ranges of GSP powder were tested during the experiment, that is, 90 to

Subjects :: minimum ignition temperature
ground sweet pepper
dust dispersion
explosion
fire safety
Industrial safety. Industrial accident prevention
T55-55.3
Risk in industry. Risk management
HD61

Language :: English
ISSN :: 18053238
Volume :: 18
Issue :: 1
Database :: Directory of Open Access Journals
Journal :: Transactions of the VŠB: Technical University of Ostrava, Safety Engineering Series
Publication Type :: Academic Journal
Accession number :: edsdoj.b21e16465e4a4d3c8d3fbeb42ec9dbc3
Document Type :: article
Full Text :: https://doi.org/10.35182/tses-2023-0002

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