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

There are always risks associated with silos when the stored material has been characterized as prone to self-ignition or explosion. Further research focused on the characterization of agricultural materials stored in silos is needed due to the lack of data found in the literature. The aim of this study was to determine the ignitability and explosive parameters of several agricultural products commonly stored in silos in order to assess the risk of ignition and dust explosion. Minimum Ignition Temperature, with dust forming a cloud and deposited in a layer, Lower Explosive Limit, Minimum Ignition Energy, Maximum Explosion Pressure and Maximum Explosion Pressure Rise were determined for seven agricultural materials: icing sugar, maize, wheat and barley grain dust, alfalfa, bread-making wheat and soybean dust. Following characterization, these were found to be prone to producing self-ignition when stored in silos under certain conditions.