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首页> 外文会议>5th Eighth Annual Technical Meeting of the Sugar Industry Technologists, 5th, May 9-12, 1999, Estoril, Portugal >Explosive Decomposition of Low Raw Fillmass
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Explosive Decomposition of Low Raw Fillmass

机译：低原料填充量的爆炸分解

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The spontaneous decomposition of molasses is well known and well documented in the history of the sugar industry. The results of such decompositions have ranged from simple losses of product to more disastrous events with significant damage to equipment, injuries, and even loss of life. Such decompositions have historically been observed more frequently with sugarcane molasses than sugarbeet materials, most likely because of factors such as the higher level of invert in cane molasses and the generally higher ambient temperatures in areas where cane molasses is produced and stored. However, such spontaneous decompositions can definitely occur with sugarbeet molasses under certain conditions. The well-known cases of spontaneous decomposition have generally occurred in storage conditions involving large volumes of low-purity material (final molasses) stored under conditions that allow exothermic reactions (such as the Maillard Reaction and various thermal degradations of sugars) to proceed and the accumulated heat to produce a runaway reaction. However, it is important for sugar industry workers to remember that destructive exothermic reactions can occur in relatively small volumes of material. In fact, Hoewart has previously reported the explosive destruction of a jacketed sugarbeet molasses pipeline in which the heating jacket was maintained at 160℃ after the flow of molasses was stopped and valves were closed. An additional important point to remember is that destructive decomposition reactions can occur in materials of higher purity than molasses if the necessary conditions are present. Foster has described one such event, the failure of a massecuite pipe that was being steamed out at 181℃. Such incidents with relatively low volumes of higher purity material may be more of a safety hazard than a storage tank incident simply because they would be more likely to occur in the working area of a factory rather than in a more remote storage area. The purpose of the current paper is the description of another such event, in the interest of general sugar industry safety, and the discussion of factors leading to such incidents.
机译：糖蜜的自发分解在制糖工业的历史中是众所周知的，并有据可查。这种分解的结果从简单的产品损失到更具灾难性的事件不等，对设备，人身伤害甚至生命损失造成重大损害。从历史上看，用甘蔗糖蜜比用甜菜原料更容易观察到这种分解，这很可能是由于诸如甘蔗糖蜜的转化率较高以及生产和储存甘蔗糖蜜的地区的环境温度较高等因素。但是，在某些条件下，甜菜糖蜜肯定会发生这种自发分解。自发分解的众所周知情况通常发生在储存条件下，其中涉及大量低纯度物质（最终糖蜜）的储存，这些条件允许放热反应（例如美拉德反应和糖的各种热降解）进行，并且积聚的热量产生失控的反应。但是，对于制糖业工人来说，重要的是要记住破坏性的放热反应可能发生在相对少量的物料中。实际上，Hoewart以前曾报道过一个夹套甜菜糖蜜糖浆管道的爆炸性破坏，该过程中，当糖蜜糖浆停止流动并关闭阀门后，加热套保持在160℃。要记住的另一个重要点是，如果存在必要的条件，则与糖蜜相比纯度更高的材料会发生破坏性分解反应。福斯特（Foster）曾描述过这样的事件，即在181℃蒸出的按摩管的故障。此类事件相对较少的高纯度材料事故可能比储罐事故更具安全隐患，这仅仅是因为它们更可能发生在工厂的工作区域而不是更偏远的存储区域。本文的目的是为了通用糖业的安全性描述另一种此类事件，并讨论导致此类事件的因素。

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