A Study on the Activation Energy and Characteristics of the Heat Decomposition of Flour

밀가루의 열분해 특성과 활성화 에너지에 관한 연구

  • Kwon, Sung-Yul (Division of Safety Engineering, Pukyong National University) ;
  • Choi, Jae-Wook (Division of Safety Engineering, Pukyong National University) ;
  • Lee, Dong-Hoon (Division of Safety Engineering, Pukyong National University) ;
  • Choi, Jae-Jin (Korea Research Institute of Chemical Technology)
  • Published : 2009.12.31

Abstract

After examining the characteristics of the heat decomposition of the 80~120mesh flour using the Mini cup pressure vessel test and determining the apparent activation energy in a spontaneous combustion, the conclusion is as follows. The heat decomposition of flour occurs at around $100^{\circ}C$ and the peak for the maximum rise in pressure appears at around $290^{\circ}C$. The decomposition pressure against various temperature in the vessel shows the maximum value of $4.7kg/cm^2$ approximately at $440^{\circ}C$. When the thickness of the sample is 3cm, the maximum temperature and the critical temperature of ignition are $398^{\circ}C$ and $204.5^{\circ}C$, respectively; the critical temperature is $194.5^{\circ}C$ when the thickness of the sample is 5cm, and $182.5^{\circ}C$ when the sample is 7cm. In addition, the apparent velocity calculated using the method of least squares is 35.0407Kcal/mol.

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