基于正交实验的面粉爆炸特性研究

为探究面粉爆炸实验中粉尘质量浓度、点火能量、点火延迟时间对面粉爆炸的影响,采用正交实验法并利用20 L球形爆炸测试装置比较研究了粉尘质量浓度、点火延迟时间以及点火能对面粉爆炸的影响程度。结果表明:对最大爆炸压力影响最为显著的因素是点火延迟时间,对最大爆炸指数影响最为显著的因素是粉尘质量浓度;在实验浓度范围内,存在最佳实验条件。当粉尘质量浓度500 g/m3、点火延迟时间100 ms时,面粉爆炸最剧烈。

Flour Explosion Characteristics Based on Orthogonal Experiment

In order to explore the influences of dust concentration,ignition energy and ignition delay time on flour explosion in dust explosion experiment,the orthogonal experiment method and 20 L spherical explosion test device were used to compare and study the influence degree of dust concentration,ignition delay time and ignition energy on flour explosion.The results show that the ignition delay time is the most significant factor affecting the maximum explosion pressure,and the dust concentration is the key factor affecting the maximum explosion index.Within the experimental concentration range,the maximum explosion pressure and the maximum explosion index increase first and then decrease with the increase of dust mass concentration and ignition delay time.When the dust concentration is 500 g/m3 and the ignition delay time is 100 ms,the dust explosion is the most severe.