食品工业科技2013，Vol.34Issue(14)：91-93,98,4.
用锥形量热仪研究酥油的燃烧性
An investigation of flammability of ghee by using cone calorimeter
摘要
Abstract
The behavior of flammability of industrial ghee,edible ghee and paraffin had been investigated byusing cone calorimeter at incident heat flux of 50 kW/m2 in this paper,basing upon the parameters,such astime to ignition (TTI),specific extinction area (SEA),peak heat release rate (pk-H RR),total heat release (THR),effective heat of combustion (EHC),peak smoke production rate (pk-SPR),total smoke production (TSP) andmass loss rate (MLR),etc.The results were obtained as follows:industrial ghee and edible ghee were easilyignited than paraffin.The flammability of industrial ghee was close to the flammability of paraffin,theirflammability and fire index were higher than edible ghee.The amount of soot of edible and paraffin were lowerthan industrial ghee in the combustion process,edible and paraffin burned completely than industrial ghee.Theheat release rate lagged behind the smoke release rate,the mass loss was mainly caused by the release of theflue gas.In a steady state,the combustion was characterized by decreasing the smoke release rate andincreasing the heat release rate.关键词
锥形量热仪/工业酥油/食用酥油/石蜡/燃烧性Key words
cone calorimeter /industrial ghee/ edible ghee/ paraffin /flammability分类
轻工纺织引用本文复制引用
李海朝,贾普友..用锥形量热仪研究酥油的燃烧性[J].食品工业科技,2013,34(14):91-93,98,4.基金项目
教育部科学技术重点项目(210236). （210236）
