Following localized (i.e. hot-spot) ignition, there is a minimum pressure required for combustion to propagate in water-based commercial explosives. The latter is usually referred to as the 'Minimum Burning Pressure' (MBP) of the explosive. In the present work, both an apparatus based on hot-wire ignition and an associated methodology were developed to measure the MBP of water-based explosives. It was demonstrated that the MBP constitutes a sharp pressure threshold below which the probability of inducing sustained burning in these explosives becomes very small. It was found that each emulsion explosive tested has a distinct MBP value, which depends critically on its formulation. It appears that this test may offer a firm basis for the classification of emulsion explosives for regulatory purposes.
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