Determination of parameters used to prevent ignition of stored materials and to protect against explosions in food industries

Journal of Hazardous Materials

Volumn 168, Issue 1, 2009, Pages 115-120

  Ramírez, Álvaro ^a   García Torrent, Javier ^a   Aguado, Pedro J ^b  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

^b UNIVERSITY OF LEÓN   (Spain)

Author keywords

Dust explosion; Ignition; Parameters; Risk of explosion; Silos

Indexed keywords

DETERMINATION OF PARAMETERS; DUST EXPLOSION; FOOD INDUSTRIES; GRAIN DUST; IGNITABILITY; LOWER EXPLOSIVE LIMITS; MAXIMUM EXPLOSION PRESSURE; MINIMUM IGNITION ENERGY; MINIMUM IGNITION TEMPERATURE; PARAMETERS; RISK OF EXPLOSION; SELF IGNITION; SILOS;

AGRICULTURAL PRODUCTS; DUST; EXPLOSIONS; FARM BUILDINGS; IGNITION; PARAMETER ESTIMATION; RISK ASSESSMENT; RISK MANAGEMENT; SILOS (AGRICULTURAL); SUGAR (SUCROSE); SUGARS;

EXPLOSIVES;

AGRICULTURAL PRODUCTION; EXPLOSION; FOOD INDUSTRY; RISK ASSESSMENT; SILO;

AGRICULTURE; ARTICLE; DUST; ENERGY; EXPLOSION; EXPLOSION RISK; FIRE; FOOD INDUSTRY; FOOD STORAGE; PRESSURE; STORAGE TEMPERATURE;

CROPS, AGRICULTURAL; DUST; EXPLOSIONS; FOOD HANDLING; FOOD INDUSTRY; SAFETY MANAGEMENT; TEMPERATURE;

GLYCINE MAX; HORDEUM; MEDICAGO SATIVA; TRITICUM AESTIVUM; ZEA MAYS;

EID: 67349179619     PISSN: 03043894     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jhazmat.2009.02.013     Document Type: Article

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