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...
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| Format: | Article |
| Language: | English English |
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Elsevier Ltd
2023
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/39264/ 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 |
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| 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 |
| building | UMP Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T03:33:27Z |
| format | Article |
| id | ump-39264 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T03:33:27Z |
| publishDate | 2023 |
| publisher | Elsevier Ltd |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-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 |
| 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 |
| title | 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_short | 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 |
| topic | TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/39264/ http://umpir.ump.edu.my/id/eprint/39264/ http://umpir.ump.edu.my/id/eprint/39264/ 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 |