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/npsi/ctrl?lang=en http://nparc.cisti-icist.nrc-cnrc.gc.ca/npsi/ctrl?lang=fr Access and use of this website and the material on it are subject to the Terms and Conditions set forth at http://nparc.cisti-icist.nrc-cnrc.gc.ca/npsi/jsp/nparc_cp.jsp?lang=en
NRC Publications Archive Archives des publications du CNRCThis publication could be one of several versions: author's original, accepted manuscript or the publisher's version. / La version de cette publication peut être l'une des suivantes : la version prépublication de l'auteur, la version acceptée du manuscrit ou la version de l'éditeur. For the publisher's version, please access the DOI link below./ Pour consulter la version de l'éditeur, utilisez le lien DOI ci-dessous.http://dx.doi.org/10.1016/j.jlp.2005.12.009 Industries, 19, 6, pp. 516-526, 2006-11-01 Characteristics of large cooking oil pool fires and their extinguishment by water mist Liu, Z. G.; Carpenter, D. W.; Kim, A. K.
Journal of Loss Prevention in the Processhttp://irc.nrc-cnrc.gc.ca
Cha ra c t e rist ic s of la rge c ook ing oil pool fire s a nd t he ir ex t inguishm e nt by w at e r m istLiu, Z.; Carpenter, D.; Kim, A.K.
NRCC-48139A version of this document is published in / Une version de ce document se trouve dans: Journal of Loss Prevention in the Process Industries, v. 19, no. 6, Nov. 2006, pp. 516-526
ABSTRACTLarge cooking oil pool fires, occurring in industrial oil cookers, present a severe hazard to food processing plants due to their size and the large amount of hot oil involved. This paper reports a series of full-scale fire experiments conducted in a large industrial oil cooker mock-up. The characteristics of large cooking oil pool fires and the effect of oil depth and hood position in the oil cooker on fire growth were studied. The use of water mist for extinguishing large oil pool fires and their extinguishing performance under different discharge pressure and with different types of water mist systems were investigated. Experimental results showed that the cooking oil underwent a substantial expansion in volume during heating. The fires developed quickly once the oil auto-ignited. The fire growth rate was affected by the oil depth in the pan and the hood position in the oil cooker. The water mist fire suppression systems effectively extinguished large cooking oil fires and prevented them from re-igniting. Their extinguishing performance was determined by the type of water mist system, discharge pressure and hood position in the oil cooker.
This paper presents a distributed fiber optic Brillouin scattering investigation, which involves measuring the Brillouin intensity versus time for real-time temperature measurements. This can be applied in practical fire detection schemes through the use of a threshold temperature that corresponds to the maximum Brillouin intensity. In the experiments, a 11 km fiber length was interrogated by 20 ns pulses (2 m spatial resolution) to monitor the temperature variations in a 10 m fiber region. The corresponding theory has confirmed the suitability of real-time intensity monitoring for temperature measurement.
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