Determination of the Minimum Ignition Temperature of Ground Sweet Pepper Produced by the Food Industry
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László Kosár,
Zuzana Szabová,
Richard Kuracina,
Hana Kobetičová
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| Transactions of the VSB - Technical University of Ostrava, Safety Engineering Series |
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2023, Volume 18, Issue 1, Pages 14-20
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Doi: 10.35182/tses-2023-0002
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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<150 μm, 150 to<200 μm, 200 to<250 μm. The MIT depends on the particle size and varied by a maximum of 30 K, and values for the individual samples of GSP was in the range 550 – 610 °C. Minimum ignition temperature of the GSP powder was 550 °C (90 to<150 μm, 0.5 g and 50 kPa).
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