木薯原淀粉最小引燃温度实验研究  

Experimental study on minimum ignition temperature of raw tapioca starch

作　　者：张睿冲 谢承煜 刘磊 ZHANG Ruichong;XIE Chengyu;LIU Lei(College of Resources Environment and Materials,Guangxi University,Nanning 530004;不详)

机构地区：[1]广西大学资源环境与材料学院,南宁530004 [2]湘潭大学环境与资源学院,湖南湘潭411105

出　　处：《工业安全与环保》2022年第4期57-61,共5页Industrial Safety and Environmental Protection

摘　　要：为了研究木薯原淀粉的着火过程特征,用粉尘云引燃温度装置和粉尘层引燃温度装置,对木薯原淀粉的最小引燃温度(MIT)进行实验研究。分别研究喷吹压力、质量浓度、粉尘层厚度对MIT的影响。结果表明:设定质量0.4 g时,木薯淀粉粉尘云的最小引燃温度随着喷尘压力的增加先减小再增大,此时最小引燃温度458.5℃;设定喷吹压力30 kPa,质量浓度为1820 g/m^(3)时,木薯粉尘云最小引燃温度458.5℃,小于或大于此浓度时引燃温度都会增大。粉尘层厚度5 mm时引燃温度为420℃,粉尘层厚度15 mm时引燃温度降低到290℃,大于15 mm后粉尘层引燃温度不变,木薯淀粉最小引燃温度为290℃;木薯原淀粉粉尘层的受热过程一般都出现不同程度裂化、上翘现象,在停止加热后,粉尘层无法完全燃烧尽,同时粉尘层底部形成蓬松的碳化层,碳化层阻止热的有效传递,影响木薯原淀粉的继续燃烧。In order to study the characteristics of the ignition process of raw cassava starch,the minimum ignition temperature(MIT)of raw cassava starch was experimentally investigated using a dust cloud ignition temperature device and a dust layer ignition temperature device.The effects of injection pressure,mass concentration and dust layer thickness on MIT were studied.The results show that the minimum ignition temperature of cassava starch dust cloud decreases first and then increases with the increase of dust injection pressure when the mass is set at 0.4 g,and the minimum ignition temperature is 458.5℃.When the injection pressure is set at 30 kPa and the mass concentration is 1820 g/m^(3),the minimum ignition temperature of cassava dust cloud is 458.5℃.When the concentration is less than or greater than this,the ignition temperature increases.When the thickness of the dust layer is 5 mm,the ignition temperature is 420℃;when the thickness of the dust layer is 15 mm,the ignition temperature is reduced to 290℃;when the thickness of the dust layer is greater than 15 mm,the ignition temperature of the dust layer remains unchanged.The minimum ignition temperature of cassava starch is 290℃.In the process of heating,the dust layer of tapioca starch generally appears cracking and upwarping phenomena to varying degrees.After the heating is stopped,the dust layer cannot be completely burned up.At the same time,a loose carbonization layer is formed at the bottom of the dust layer,which prevents the effective transfer of heat and affects the continued combustion of tapioca starch.

关 键 词：木薯原淀粉 最小引燃温 碳化层 

分 类 号：S53[农业科学—作物学]