On the fire hazard assessment of corn
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In my opinion, dry corn is classified as Category C when stored; it is classified as Category E when soaked in water, and as Category C when turned into powder. However, when it is in an area prone to dust explosions, it becomes Category A after being fermented in a fermenter. I wonder if such a classification is scientific
This definition isn’t very reasonable either; if it’s turned into powder, it should be considered an explosive dust, depending on its state. Also, when it comes to the fermentation tank, it’s not the fire classification of corn that needs to be considered; rather, it’s the fermentation products.
This is an excellent question; I asked many people and they all said they didn’t know...
Can I share my own opinions?
I really don’t know; I’m only experienced in large-scale chemical manufacturing and have no experience with biochemical engineering.
After undergoing different processing methods, their physicochemical properties change; although we can generally refer to them all as corn, from a processing perspective they are actually different.
If the ethanol concentration of the product after fermentation in the fermenter is below 35%, it does not meet the requirements for Category A