用锥形量热仪研究酥油的燃烧性

An investigation of flammability of ghee by using cone calorimeter

利用锥形量热仪在50kW/m2热辐照条件下,研究了工业酥油、食用酥油和石蜡的燃烧性,获得了点燃时间、比消光面积、最大热释放速率、总释放热、有效燃烧热、最大烟产生速率、总烟释放量及质量损失速度等参数。实验结果表明,工业酥油、食用酥油比石蜡容易点燃;工业酥油和石蜡燃烧性能接近,可燃性和火灾指数均高于食用酥油;石蜡和食用酥油燃烧过程的碳烟量比工业酥油低,石蜡和食用酥油比工业酥油燃烧完全。三种材料燃烧过程中热量的释放滞后于烟气的释放,其质量的损失主要由烟气的释放造成。稳定燃烧时烟气释放速率降低,热释放速率达到最大。

The behavior of flammability of industrial ghee,edible ghee and paraffin had been investigated by using cone calorimeter at incident heat flux of 50 kW/m2 in this paper,basing upon the parameters,such as time to ignition （TTI）,specific extinction area（SEA）, peak heat release rate（pk-HRR）,total heat release （THR）, effective heat of combustion （EHC）, peak smoke production rate （pk-SPR）,total smoke production （TSP） and mass loss rate （MLR）,etc. The results were obtained as follows;industrial ghee and edible ghee were easily ignited than paraffin. The flammability of industrial ghee was close to the flammability of paraffin,their flammability and fire index were higher than edible ghee. The amount of soot of edible and paraffin were lower than industrial ghee in the combustion process,edible and paraffin burned completely than industrial ghee. The heat release rate lagged behind the smoke release rate ,the mass loss was mainly caused by the release of the flue gas. In a steady state,the combustion was characterized by decreasing the smoke release rate and increasing the heat release rate.