细水雾扑灭食用油火的有效性及影响因素研究  

Study on effectiveness of water mist in suppressing cooking oil fire and factors affecting it

作　　者：张天巍[1,2] 杜志明[1] 刘凯[1] 

机构地区：[1]北京理工大学爆炸科学与技术国家重点实验室,北京100081 [2]中国人民武装警察部队学院消防指挥系,河北廊坊065000

出　　处：《中国安全科学学报》2015年第7期55-61,共7页China Safety Science Journal

摘　　要：为研究细水雾抑制熄灭厨房火灾的性能,按照家庭、酒店或快餐店小规模厨房的场景,开展封闭空间细水雾灭火技术缩小比例火灾试验。基于自行设计的细水雾灭火试验系统,采用分体式激光粒度仪测定细水雾粒径,改变喷嘴类型和工作压力,进行多工况灭火有效性试验。结果表明:细水雾扑灭食用油火的有效性随压力和细水雾流量的增大而提高,并且增加流量比增大压力有效;细水雾抑制熄灭食用油火的主要机理为冷却燃料表面,当液滴粒径大于200岬且工作压力大于0.2 MPa时,细水雾能够穿过火羽到达食用油表面进行冷却,同时,细水雾动量和雾锥角也影响细水雾的灭火有效性。In order to research the extinguishing performance of cooking oil fires by water mist, based upon a factual fire scenario in the kitchen of family, hotel or noshery, small-scale fire experiments in compartment were carried out. Based on experimental system designed by the authors for fire extinguishing by water mist, a split type laser particle size analyzer was used to measure the droplet size of water mist, fire extinguishment experiments were performed with different nozzles and pressures. The experiment results indicate that the effectiveness of water mist in suppressing cooking oil fire is improved with the increased pressure and water flux density, and increasing the water flux density is more effective than increasing the pressure , that the main mechanism of extinguishing cooking oil fire by water mist is to cool down the cooking oil surface , when the droplets size are greater than 200μm, and the discharge pressure is more than 0.2 MPa, water mist can penetrate the flame of cooking oil fires to cool the oil surface, and that the spray momentum and spray angle also affect the fire efficiency of water mist.

关 键 词：细水雾 食用油火 灭火时间 水流量 油面温度 

分 类 号：X932[环境科学与工程—安全科学]