Preliminary study on food-based dust explosion: Effect of physicochemical properties & thermal behaviour

Severe dust explosions occur frequently in the food processing industry, and explosion damage increases with the rate of flame propagation in pipes or plants. It is important for the food industry to recognize the potential hazards associated with food-based dust explosions. Appropriate investments...

Full description

Saved in:
Bibliographic Details
Main Authors: Nur Hikmah, Semawi, Siti Zubaidah, Sulaiman, Jolius, Gimbun, R., Md Kasmani, Siti Kholijah, Abdul Mudalip, Rohaida, Che Man, S. M., Shaarani, Zatul Iffah, Mohd Arshad
Format: Article
Language:English
English
Published: Elsevier Ltd 2023
Subjects:
Online Access:http://umpir.ump.edu.my/id/eprint/39264/1/Preliminary%20study%20on%20food-based%20dust%20explosion.pdf
http://umpir.ump.edu.my/id/eprint/39264/2/Preliminary%20study%20on%20food-based%20dust%20explosion_FULL.pdf
http://umpir.ump.edu.my/id/eprint/39264/
https://doi.org/10.1016/j.matpr.2023.04.674
https://doi.org/10.1016/j.matpr.2023.04.674
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.ump.umpir.39264
record_format eprints
spelling my.ump.umpir.392642023-11-09T07:43:34Z http://umpir.ump.edu.my/id/eprint/39264/ Preliminary study on food-based dust explosion: Effect of physicochemical properties & thermal behaviour Nur Hikmah, Semawi Siti Zubaidah, Sulaiman Jolius, Gimbun R., Md Kasmani Siti Kholijah, Abdul Mudalip Rohaida, Che Man S. M., Shaarani Zatul Iffah, Mohd Arshad TP Chemical technology Severe dust explosions occur frequently in the food processing industry, and explosion damage increases with the rate of flame propagation in pipes or plants. It is important for the food industry to recognize the potential hazards associated with food-based dust explosions. Appropriate investments are required to achieve sustainable industrial development and operational safety. In this study, the effect of the physicochemical properties of brown rice and tea powder on the severity of dust explosions was investigated over a size range of 1–138 µm. Thermogravimetric analysis (TGA) was applied to determine the physicochemical properties of the samples. Results showed that volatility, moisture content, and fixed carbon had a significant effect on the combustion. Brown rice, with a lower moisture content (6.52 wt%) and higher volatile matter (71.7 wt%) compared to tea powder, exhibited a higher explosion pressure (16.50 bar) and rate of pressure rise (95.0 bar/s). The lower moisture and fixed carbon content, combined with a higher volatile matter content, make it highly reactive in combustion. Its dryness also meant less agglomeration which contributed to its higher explosion pressure. It was observed that the physicochemical properties of the dust had a significant effect on the severity of the ensuing dust explosions. While there is a general understanding of the factors that contribute to dust explosions, there may be specific types of dust or mixtures of dust that require further study. Understanding the specific characteristics and behavior of these types of dust can inform safety guidelines and best practices for handling and processing them. Elsevier Ltd 2023-05 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/39264/1/Preliminary%20study%20on%20food-based%20dust%20explosion.pdf pdf en http://umpir.ump.edu.my/id/eprint/39264/2/Preliminary%20study%20on%20food-based%20dust%20explosion_FULL.pdf Nur Hikmah, Semawi and Siti Zubaidah, Sulaiman and Jolius, Gimbun and R., Md Kasmani and Siti Kholijah, Abdul Mudalip and Rohaida, Che Man and S. M., Shaarani and Zatul Iffah, Mohd Arshad (2023) Preliminary study on food-based dust explosion: Effect of physicochemical properties & thermal behaviour. Materials Today: Proceedings. pp. 1-6. ISSN 2214-7853. (In Press / Online First) (In Press / Online First) https://doi.org/10.1016/j.matpr.2023.04.674 https://doi.org/10.1016/j.matpr.2023.04.674
institution Universiti Malaysia Pahang Al-Sultan Abdullah
building UMPSA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang Al-Sultan Abdullah
content_source UMPSA Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
English
topic TP Chemical technology
spellingShingle TP Chemical technology
Nur Hikmah, Semawi
Siti Zubaidah, Sulaiman
Jolius, Gimbun
R., Md Kasmani
Siti Kholijah, Abdul Mudalip
Rohaida, Che Man
S. M., Shaarani
Zatul Iffah, Mohd Arshad
Preliminary study on food-based dust explosion: Effect of physicochemical properties & thermal behaviour
description Severe dust explosions occur frequently in the food processing industry, and explosion damage increases with the rate of flame propagation in pipes or plants. It is important for the food industry to recognize the potential hazards associated with food-based dust explosions. Appropriate investments are required to achieve sustainable industrial development and operational safety. In this study, the effect of the physicochemical properties of brown rice and tea powder on the severity of dust explosions was investigated over a size range of 1–138 µm. Thermogravimetric analysis (TGA) was applied to determine the physicochemical properties of the samples. Results showed that volatility, moisture content, and fixed carbon had a significant effect on the combustion. Brown rice, with a lower moisture content (6.52 wt%) and higher volatile matter (71.7 wt%) compared to tea powder, exhibited a higher explosion pressure (16.50 bar) and rate of pressure rise (95.0 bar/s). The lower moisture and fixed carbon content, combined with a higher volatile matter content, make it highly reactive in combustion. Its dryness also meant less agglomeration which contributed to its higher explosion pressure. It was observed that the physicochemical properties of the dust had a significant effect on the severity of the ensuing dust explosions. While there is a general understanding of the factors that contribute to dust explosions, there may be specific types of dust or mixtures of dust that require further study. Understanding the specific characteristics and behavior of these types of dust can inform safety guidelines and best practices for handling and processing them.
format Article
author Nur Hikmah, Semawi
Siti Zubaidah, Sulaiman
Jolius, Gimbun
R., Md Kasmani
Siti Kholijah, Abdul Mudalip
Rohaida, Che Man
S. M., Shaarani
Zatul Iffah, Mohd Arshad
author_facet Nur Hikmah, Semawi
Siti Zubaidah, Sulaiman
Jolius, Gimbun
R., Md Kasmani
Siti Kholijah, Abdul Mudalip
Rohaida, Che Man
S. M., Shaarani
Zatul Iffah, Mohd Arshad
author_sort Nur Hikmah, Semawi
title Preliminary study on food-based dust explosion: Effect of physicochemical properties & thermal behaviour
title_short Preliminary study on food-based dust explosion: Effect of physicochemical properties & thermal behaviour
title_full Preliminary study on food-based dust explosion: Effect of physicochemical properties & thermal behaviour
title_fullStr Preliminary study on food-based dust explosion: Effect of physicochemical properties & thermal behaviour
title_full_unstemmed Preliminary study on food-based dust explosion: Effect of physicochemical properties & thermal behaviour
title_sort preliminary study on food-based dust explosion: effect of physicochemical properties & thermal behaviour
publisher Elsevier Ltd
publishDate 2023
url http://umpir.ump.edu.my/id/eprint/39264/1/Preliminary%20study%20on%20food-based%20dust%20explosion.pdf
http://umpir.ump.edu.my/id/eprint/39264/2/Preliminary%20study%20on%20food-based%20dust%20explosion_FULL.pdf
http://umpir.ump.edu.my/id/eprint/39264/
https://doi.org/10.1016/j.matpr.2023.04.674
https://doi.org/10.1016/j.matpr.2023.04.674
_version_ 1822923849579102208
score 13.235796