{rfName}
Co

Indexed in

License and use

Citations

2

Altmetrics

Analysis of institutional authors

Castells BCorresponding AuthorAmez IAuthorLeón D.AuthorGarcía-Torrent JAuthor

Share

November 13, 2023
Publications
>
Article
No

Coloured powder potential dust explosions

Publicated to:Journal Of Loss Prevention In The Process Industries. 83 105014- - 2023-07-01 83(), DOI: DOI: 10.1016/j.jlp.2023.105014

Authors: Castells, B; Amez, I; León, D; García-Torrent, J

Affiliations

ETSI Minas y Energía, Universidad Politécnica de Madrid, Madrid, Spain, Laboratorio Oficial JM de Madariaga, Universidad Politécnica de Madrid, Getafe, Spain - Author
Univ Politecn Madrid, ETSI Minas & Energia, Madrid, Spain - Author
Univ Politecn Madrid, Lab Oficial JM Madariaga, Getafe, Spain - Author

Abstract

The use of Coloured powder (Holi powder orcolour dust) has been largely used in India for their festivities. Due to their popularity is extensive around the world since the popularity of the parties and events with this kind of show is increasing considerably. Despite the fact of its extensive use, its highly flammable nature is poorly known. Currently, some serious accidents related to the Coloured powder have been registered. Coloured powder organic nature implies a significant increase in the probability to form an explosive atmosphere as their use includes dust dispersion, leading to explosion hazards as has been previously reported. Moreover, it is important to take into account the effects on the flammability of the additives and the colorings existing in the Coloured powder as they might increase the hazard. To properly understand Coloured powder potential for producing an explosive atmosphere, and the attached risk of dust explosions, several samples were tested. Coloured powder from 6 different manufacturers were gathered. Each manufacturer provided several colours (between 5 and 8) which were characterized through moisture content and particle size determination. Once each sample was characterized, screening tests were performed on each sample determining whether ignition was produced or not. Those screening tests were carried out under certain conditions using the equipment for minimum ignition temperature on cloud determination (0.5 g set at 500 °C and 0.5 bar), and minimum ignition energy determination (using 100 and 300 mJ energies and 900 and 1200 mg). From those test results, important differences were seen between manufacturers, but most important, differences between colours of the same manufacturer were observed. The screening tests allowed the selection of 11 samples that were fully characterized through thermogravimetric analysis, maximum pressure of explosion, Kst, minimum ignition temperature on cloud, and minimum ignition energy. When carrying out thermogravimetric analysis, some samples increased mass at temperatures close to 300 °C and unexpectedly absorbed energy, followed by the expected combustion reaction at higher temperatures. From the obtained results it was noticed that the colour powders that included talcum in its composition did not produce explosion. Flammability and explosion tests, again, showed important differences between manufacturers and colours, and so it was possible to determine the relative flash fire and explosion risks of the various tested powders. © 2023 Elsevier Ltd

Keywords

corn starchdust explosionshazardholiignition behaviorparticle-sizepreventionAdditivesColorColored powder (holi powder)Colored powdersColoured powder (holi powder)DustDust dispersionDust explosionDust explosionsExplosionsExplosive atmosphereExplosivesFlame propagationFlammabilityHazardsMinimum ignition energyMinimum ignition temperatureOrganicsParticle sizeParticle size analysisPowdersPreventionScreeningScreening testsThermogravimetric analysis

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Journal Of Loss Prevention In The Process Industries due to its progression and the good impact it has achieved in recent years, according to the agency Scopus (SJR), it has become a reference in its field. In the year of publication of the work, 2023, it was in position , thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2025-07-31:

  • WoS: 1
  • Scopus: 1

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-07-31:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 5 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: https://oa.upm.es/87508/

As a result of the publication of the work in the institutional repository, statistical usage data has been obtained that reflects its impact. In terms of dissemination, we can state that, as of

  • Views: 49
  • Downloads: 1

Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (CASTELLS SOMOZA, BLANCA) and Last Author (GARCIA TORRENT, JAVIER).

the author responsible for correspondence tasks has been CASTELLS SOMOZA, BLANCA.