Ignition Sensitivity Analysis of Selected Food Dusts
Aim: The paper presents a comparative analysis of parameters for ignitability, flammability and thermal stability for each of the selected types of flour. The tests were performed using food products available on the market and used in the catering and food industry as well as in households, i.e. ch...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Scientific and Research Centre for Fire Protection - National Research Institute
2018-11-01
|
| Series: | Bezpieczeństwo i Technika Pożarnicza |
| Subjects: | |
| Online Access: | https://sft.cnbop.pl/wp-content/uploads/2019/01/BiTP-Vol.-51-Issue-3-2018-pp.-14%E2%80%9324.pdf |