Polymers and their processing by engineering production technologies (injection, molding or additive manufacturing) are increasingly being used. Polymers used in engineering production technologies are constantly being developed and their properties are being improved. Granulometry, X-ray, FTIR and TGA were used to characterize polymer samples. Determination of the fire parameters of powder samples of polyamide (PA) 12, polypropylene, and ultra-high molecular weight (UHMW) polyethylene is the subject of the current article. An explosive atmosphere can be created by the powder form of these polymer materials, and introduction of preventive safeguards to ensure safety is required for their use. Although the fire parameters of these basic types of polymers are available in databases (e.g., GESTIS-DustEx), our results showed that one of the samples used (polypropylene) was not flammable and thus is safe for use in terms of explosiveness. Two samples were flammable and explosive. The lower explosive limit was 30 g·m⁻³ (PA12) and 60 g·m⁻³ (UHMW polyethylene). The maximum explosion pressure of the samples was 6.47 (UHMW polyethylene) and 6.76 bar (PA12). The explosion constant, K_st, of the samples was 116.6 bar·m·s⁻¹ (PA12) and 97.1 bar·m·s⁻¹ (UHMW polyethylene). Therefore, when using polymers in production technologies, it is necessary to know their fire parameters, and to design effective explosion prevention (e.g., ventilation, explosive-proof material, etc.) measures for flammable and explosive polymers.

A commercially available pyrotechnic igniter was used according to the EN 14034 and ASTM E1226a Standards to study the explosiveness of dispersed dusts. Its pyrotechnic composition consists of 1.2 g of zirconium (40% wt.), barium peroxide (30% wt.) and barium nitrate (30% wt.). The energy released during the combustion of that amount of composition is 5 kJ. The article investigates the influence of aging of the pyrotechnic composition in the igniter on its initiation parameters. In the study, igniters of different years from date of manufacture were used: Igniter 1, manufactured in 2021 (less than 1 year from date of manufacture), and Igniter 2 (more than 2 years from date of manufacture). The study was performed in the KV 150M2 explosion chamber with a volume of 365 L and the 20 L sphere chamber with a volume of 20 L. A standard sample of Lycopodium clavatum was used in the KV 150M2 explosion chamber. Magnesium and benzoic acid were used as the samples in the 20 L sphere explosion chamber. The experiment showed that the explosion pressure P_max of the igniter with more than 2 years from date of manufacture decreased by up to 10%, while the value of the explosion constant K_st decreased by up to 40%. The attained results proved that aging of igniters affects their explosion parameters and measurement accuracy.

This research was aimed at comparing the fire characteristics of different types of pepper in the context of explosion prevention. The following characteristics were studied: explosion pressure P_max and K_st at selected concentrations, ignition temperature of the deposited dust layer from the hot surface, and minimum ignition energy. The comparison of the chemical properties of the used types of pepper was performed using TG/DSC. The results of the measurements suggest that different types of peppers exhibit different explosion characteristics. Each sample reached the maximum value of the explosion pressure and rate of pressure rise at different concentrations. The volume of the explosion chamber used also influenced the explosion characteristics. It is a consequence of the fact that the explosion characteristics strongly depend on the mechanism of action of a particular igniter. The minimum effect on the safety characteristics was observed when measuring the minimum ignition energy and the minimum ignition temperature of the dust layer from the hot surface. The results of the measurements suggest that different types of peppers exhibit different explosion characteristics. This information should then be considered in explosion prevention.

Polymers and their processing by engineering production technologies (injection, moulding or additive manufacturing) are being increasingly used. An explosive atmosphere can be created by the powder form of these polymer materials, and introduction of preventive safeguards to control safety is required for their use. Determination of the fire parameters of powder samples of Polyamide PA12, Polypropylene, and ultra-high molecular weight polyethylene (UHMW Polyethylene) is the subject of the current article. The results showed? that one of the samples used was not flammable and thus safe for use in terms of explosiveness. Two samples were flammable and explosive. The lower explosive limit was 30 g.m-3 (Polyamide PA12) and 60 g.m-3 (UHMW Polyethylene). The maximum explosion pressure of the samples was 6.47 (UHMW Polyethylene) and 6.76 bar (Polyamide PA 12). The explosion constant Kst of the samples was 116.6 bar.m.s-1 (Polyamide PA 12) and 97.1 bar.m.s-1 (UHMW Polyethylene). Therefore, when using polymers in production technologies, it is necessary to know their fire parameters, and to design effective explosion prevention measures for flammable and explosive polymers.

The research was aimed at comparing the fire characteristics of different types of pepper in the context of designing explosion prevention. The following characteristics were studied: explosion pressure pmax and Kst at selected concentrations, ignition temperature of the deposited dust layer from the hot surface and minimum initiation energy. The comparison of the chemical properties of the used types of pepper was performed using TG/DSC. Results of the measurements suggest that different types of peppers exhibit different explosion characteristics. Each of the samples reached the maximum value of the explosion pressure, and their rate of pressure rise increased at different concentrations. The volume of the explosion chamber used also influenced the explosion characteristics. It is a consequence of the fact that the explosion characteristics strongly depend on the mechanism of action of a particular igniter. The minimum effect on the safety characteristics was observed when measuring the minimum initiation energy and the minimum ignition temperature of dust layer from the hot surface. The results of the measurements suggest that different types of peppers exhibit different explosion characteristics. This information should then be considered in explosion prevention.