Determination of the Minimum Ignition Temperature of Ground Sweet Pepper Produced by the Food Industry

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<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).