主管：中华人民共和国应急管理部
主办：应急管理部天津消防研究所
ISSN 1009-0029  CN 12-1311/TU
消防科学与技术

消防科学与技术 ›› 2023, Vol. 42 ›› Issue (11): 1518-1522.

• • 上一篇    下一篇

含表面活性剂高压细水雾抑制食用油池火研究

彭伟, 任俊生, 谢奇, 李金虎   

  1. （安徽理工大学 安全科学与工程学院，安徽 淮南 232001）
  • 出版日期:2023-11-15 发布日期:2023-11-15
  • 作者简介:彭 伟（1981- ），男，安徽淮南人，安徽理工大学安全科学与工程学院教授，主要从事火灾防治理论与技术、安全评价理论与方法等研究，安徽省淮南市田家庵区泰丰大街168号，232001。
  • 基金资助:
    安徽省杰出青年科研项目（2022AH030084）

Study of high pressure water mist containing surfactant to suppress cooking oil pool fire

Peng Wei, Ren Junsheng, Xie Qi, Li Jinhu   

  1. (School of Safety Science and Engineering, Anhui University of Science and Technology, Anhui Huainan 232001, China)
  • Online:2023-11-15 Published:2023-11-15

摘要： 为研究含表面活性剂添加剂高压细水雾对食用油池火的抑制效果，在尺寸为6 m×6 m×4 m的受限空间内开展相关试验，通过分析油温、火焰温度、表面活性剂相关特性等情况，研究含表面活性剂添加剂高压细水雾对食用油池火的抑制效果。结果表明：含表面活性剂的细水雾对食用油油温的冷却和火焰的抑制有很好的效果，主要与添加剂的表面张力和起泡性有关。含表面活性剂细水雾对油温冷却效果从高到低依次为：含1%CAB-35细水雾>含0.01%正庚醇细水雾>含0.01%FS-51细水雾>纯水；对火焰的抑制效果依次为：含1%CAB-35细水雾>含0.01%FS-51细水雾>含0.01%正庚醇细水雾>纯水。因此，对食用油油温的冷却要考虑适中表面张力和较高起泡性的表面活性剂作为添加剂，而对火焰的抑制则要考虑较低表面张力和较高起泡性的表面活性剂作为添加剂。

关键词: 细水雾, 食用油, 表面活性剂添加剂, 表面张力, 泡沫, 冷却效果, 抑制效果

Abstract: The experiments were carried out in a confined space of 6 m×6 m×4 m to investigate the effect of high pressure water mist containing surfactant additives on cooking oil pool fires by analysing the oil temperature, flame temperature and surfactant related properties. Through the experiment, it can be found that the water mist containing the surfactant has a good effect on cooling the cooking oil and suppressing the flame, mainly related to the surface tension and foaming properties of the additives. Containing surfactant water mist on oil temperature cooling effect from high to low: 1% CAB-35 water mist > 0.01% 1-heptanol water mist > 0.01% FS-51 water mist > pure water; flame inhibition effect in turn: 1% CAB-35 water mist >0.01% FS-51 water mist > 0.01% 1-heptanol water mist > pure water. Therefore, surfactants with moderate surface tension and high foaming properties should be considered as additives for the cooling of cooking oil temperatures, while surfactants with lower surface tension and higher foaming properties should be considered as additives for the suppression of flames.

Key words: water mist, cooking oil, surfactant additive, surface tension, foam, cooling effect, suppression effect