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Self-heating behaviour of low moisture content particles—modelling the basket-heating of solid particles and some aspects of the cross over behaviour using milk powder as an example

Published online by Cambridge University Press:  17 February 2009

Xiao Dong Chen
Xiao Dong Chen
Affiliation:
Department of Chemical and Materials EngineeringThe University of Auckland, Private Bag 92019, Auckland, New Zealand. Email: d.chen@auckland.ac.nz
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Abstract

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Self-heating in packed paniculate that is exothermically reactive is a major cause of fire and explosion in the powder industry. This study is focused on part of the Auckland development of a mathematical model dealing with this hazardous process in industry using milk powder as an example. Milk powder is a primary powdered food product around the world.

An update of the detailed mathematical model is given here, and predictions are made using the model to simulate the basket-heating behaviour of a milk powder in the laboratory (so the model can thus be validated). Basket heating in an oven is a standard laboratory technique for measuring the exothermic reactivity of a solid material.

After a favorable comparison with the laboratory results, several aspects of basket-heating were investigated with a view to further improving the technique. Firstly, the model was used to explore the effect of elevated ambient humidity and initial sample water content upon the heating process in the basket. Secondly, the model was used to explore the cross over phenomenon which is related to a novel procedure for measuring activation energy and exothermicity (that is, the Crossing-Point-Temperature (CPT) method, which is a new version of the basket heating technique). The predictions together with the experimental evidence show that the reaction kinetics obtained using the Heat Release (HR) method (another version of the basket heating technique well published in the literature) may not be correct, especially for those measured at elevated oven temperatures and for larger basket sizes. Thirdly, simulations were performed to illustrate that the CPT phenomenon does not just occur at the center of the basket but also occurs everywhere else in the sample. This can become a significant advantage for further development of the CPT method in terms of reducing experimental duration and improving reproducibility.

Type
Research Article
Information
The ANZIAM Journal , Volume 43 , Issue 1 , July 2001 , pp. 165 - 181
Copyright
Copyright © Australian Mathematical Society 2001

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