木薯淀粉爆炸下限的实验研究Experimental Study on Lower Limit of Tapioca Starch Explosion
张睿冲,邓越洋,邓红卫,陈庆发,程贵海
摘要(Abstract):
为预防木薯淀粉在生产经营中爆炸,特研究木薯淀粉爆炸下限,采用20 L球罐粉尘云爆炸参数测试装置,对木薯淀粉的爆炸下限进行实验研究。分别研究了点火头能量、喷吹压力、质量浓度对木薯淀粉爆炸下限的影响。结果表明:随着点火能量的增加,木薯原淀粉的爆炸下限降低,木薯淀粉爆炸下限浓度最小值为25~35 g/m~3;在不同的喷吹压力条件下,随着点火延迟时间的增加,木薯淀粉的爆炸下限呈现减少后增加的特征;不同的点火延迟时间条件下,部分延迟时间段,木薯淀粉的爆炸下限呈现减少后增加的特征,另外的延迟时间段,木薯淀粉的爆炸下限呈现波动的无规律的特征。
关键词(KeyWords): 木薯原淀粉;爆炸下限;爆炸下限影响因素
基金项目(Foundation): 国家自然科学基金项目(51464005);; 广西安全生产科技项目(gxaj201506)
作者(Author): 张睿冲,邓越洋,邓红卫,陈庆发,程贵海
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