细水雾出流参数对食用油火灾灭火效果的研究  

Study on the Suppressing Effectiveness of Water Mist Spray Parameters in Cooking Oil Fire

作　　者：张培红[1] 高新宇[1] 张新春[1] 

机构地区：[1]沈阳建筑大学市政与环境工程学院,辽宁沈阳110168

出　　处：《沈阳建筑大学学报（自然科学版）》2010年第5期951-956,共6页Journal of Shenyang Jianzhu University：Natural Science

基　　金：住房和城乡建设部研究开发项目(2007-K3-5);沈阳市大型科学仪器设备共享服务专项基金项目(2007GX-45)

摘　　要：目的分析厨房食用油火灾采用细水雾灭火的最佳设计参数,为大型商业厨房性能化防火设计提供理论支持.方法采用火灾动力学软件(FDS)进行数值模拟,采集温度、有害气体质量浓度以及氧气质量浓度等参数,分析细水雾不同出流速度和流量情况下,火灾烟气蔓延以及火灾热释放速率的变化趋势以及细水雾对食用油火灾的灭火机理.结果细水雾喷头采用5m/s流速、3L/min的流量具有良好的灭火和降温效果,并能实现对室内有害物的有效控制.结论针对K类火的特点,使用参数恰当的细水雾喷头能够控制复杂的厨房火灾,减少K类火灾造成的损失.Based on software of Fire Dynamic Simulator,the optimum parameters of water mist were analyzed to suppress the K-class fire.Under different flux velocity and flow rate of water mist by FDS,flame temperature,concentration of hazardous gas and oxygen,as well as heat release rate were recorded to analyze the spreading trend of cooking oil fire and the fire suppression mechanism.The simulation results show that kitchen fire can be effectively extinguished and the harmful gases are under control by using appropriate water mist,with the optimum spray parameter was 3 L/min and 5 m/s for the studied scenario.Featured on K-class fires,this research can provide theoretical supports for performance-based fire safety design on water mists with proper parameters to control complicated kitchen fires in large-scale commercial kitchen buildings.

关 键 词：细水雾 食用油火灾 出流参数 热释放速率 

分 类 号：X932[环境科学与工程—安全科学]