Earticle

초록

영어

Looking at the fire statistics related to dust explosions, the number of fires is small, but the damage to life and property is large. Among the substances of such dust explosion, food is used in our daily life, so we do not recognize the danger and cause even greater damage. Previous research on foods dust explosion studied the ignition and explosive properties of flour, sugar, and corn flour, based on this, in this study, not only the above substances, but also soybean flour and potato starch were carried out in-house dust ignition test and lower explosive concentration test using a Hartman type dust explosion device. As a result of the experiment, flour, sugar, and corn flour were ignited by the flame during the dust ignition test, and in the lower explosive limit(LEL) test, the LEL concentration(explosion probability) was 1.67g/L(33.3%) for flour, 4.17g/L(33.3%) for sugar, and 4.17g/L(66.6%) for cornstarch, respectively. However, in the case of soybean flour and potato starch, no explosion occurred even at a maximum of 10g.

목차

Abstract
1. 서론
2. 본론
2.1 화재통계
2.2 이론적 배경
2.3 실험 및 결과
3. 결론
감사의 글
참고문헌

키워드

저자

• 김순영 [ Soon Young Kim | 인천소방학교 ]
• 박명선 [ Myeong-seon Park | 송도소방서 ]
• 정민 [ Min Jung | 영종소방서 ]
• 정덕균 [ Deok Kyun Jeong | 공단소방서 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국화재감식학회 학회지 [Magazine of Fire Investigation Socity of Korea]

• 간기

  계간

• pISSN

  2092-531X

• 수록기간

  2009~2026

• 등재여부

  KCI 등재

• 십진분류

  KDC 539 DDC 628