动压作用下乳化剂含量对乳化炸药破乳程度的影响

Influence of Emulsifier Content on Demulsification Degree of Emulsion Explosive under Dynamic Pressure

利用水下爆炸测试装置对乳化炸药施加动压作用,并用水溶法测量了受动压作用后的乳化炸药析晶量,用析晶量的大小来表征乳化炸药的破乳程度,分析了乳化剂的含量对乳化炸药破乳程度的影响。实验结果表明:动压作用下乳化剂含量对乳化炸药的破乳程度有重要的影响,随着乳化剂Span-80含量从2%增加到4%,乳化炸药的析晶量呈减小趋势,其压力减敏程度也相应降低。因此,适当提高乳化剂的含量可以减少乳化炸药的破乳和析晶,提高乳化炸药的抗动压性能。

Emulsion explosive was carried on dynamic pressure by underwater explosion test device, and the crystallization quantity was measured by dissolved method after emulsion explosive was pressed. Demulsification degree was denoted by crystallization quantity, the effects of emulsifier content on demulsification degree were analyzed. Experimental results show that the emulsifier content has important effect on demulsificafion degree under dynamic pressure. The crystallization quantity of emulsion explosive will be reduced with emulsifier span-80 content from 2% to 4%, and the pressure desensitization degree will also be decreased. So improving proper emulsifier content can reduce demulsification and crystallization of emulsion explosive and improve its dynamic pressure resistance ability.