Chickpea dust was found to be the most distinguishing sample with the highest values of p max, (dp/dt) max, and K St recorded (7.7 bar, 313.08 bar/s, and 85 mbar/s, respectively). Despite similar origins, samples were characterized by slightly different courses of explosion, leading to significant differences in required venting areas. The results were used to calculate the explosion venting area according to EN 14491. The chosen ignition and explosion indices were determined (heat of combustion, p max, (dp/dt) max) and TGAs were conducted. This article presents a study on four selected types of flours: rice flour, oat flour, cornmeal, and chickpea flour.
If explosion venting systems are not properly designed, an explosion might lead to many causalities, substantial losses, and significant release of combustion products into the ambient atmosphere.
Air pollution, caused by explosion and/or fire of flammable substances, is typical for the majority of technological processes, e.g., flour storage and transportation systems in the food industry.
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