Cooling characteristics of cooking oil using water mist during fire extinguishment

Tian wei Zhang, Zhi yue Han*, Zhi ming Du, Kai Liu, Ze lin Zhang

*此作品的通讯作者

科研成果: 期刊稿件文章同行评审

20 引用 (Scopus)

摘要

This study analyzed the effects of both water mist and water mist with different additives on cooling of cooking oils during fire extinguishment. The sizes of water mist drops with different additives were measured using a split-type laser particle analyzer. Full-scale extinguishment–cooling experiments using different fire extinguishing agents and oil temperatures were also conducted. The boiling over layer formed during the cooling of cooking oil using water mist could significantly enhance the cooling rate. Moreover, the expanding rate of this boiling over layer is related to oil temperature and water mass in oils. Although additives reduce water evaporation and hinder oil cooling, such additives also inhibit the expansion of the boiling over layer, thereby reducing the risk of secondary damage caused by abundant oil overflow after the fire extinguishment.

源语言英语
页(从-至)863-869
页数7
期刊Applied Thermal Engineering
107
DOI
出版状态已出版 - 25 8月 2016

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