A Study on the Explosibility of Rice Bran Produced in Rice Milling Process

Abstract

In order to investigate the explosibility of rice bran which produces in rice milling process, the maximum explosion pressure and the maximum rate of pressure rise were measured by utilizing Hartman aparatus. The main results obtained were the following:
(1) The maximum explosion pressure and the maximum rate of pressure rise decreased as the moisture content of rice bran increased.
(2) The flame propagation time increased as the moisture content and the particle diameter increased.
(3) The burning velocity was determined based on the flame propagation time and substituted in the theoretical equation. The results coincided with the experimental results which were obtained from the 1m³ vessel. Thus, it seems that using cylindarical Hartman aparatus obtains useful data for plant design.
(4) The absolute explosion severity of the rice bran was the least when it is compared with lycopodium, potato starch, coal, rice husk and wheat. Kst value of rice bran was small, and the second in value next to potato starch. Hence, the explosibility of rice bran seems to be not so large.