A Study on the Characteristics of Spontaneous Ignition for Rice Cracker

쌀과자의 자연발화 특성에 관한 연구

  • 김홍 (호서대학교 산업안전공학과) ;
  • 강영구 (호서대학교 산업안전공학과)
  • Published : 1995.12.30


Spontaneous ignition characteristics of rice cracker were observed by preforming experiments at constant ambient temperature. As the results of the experiments, the critical spontaneous ignition temperature were exponentially decreased with the increase of ambient temperature. Type of combustion of rice cracker are smouldering combustion at low ignition temperature and flame combustion at high temperature. The rice cracker containing pam oil showed lower spontaneous ignition temperature than pure rice cracker because of oxidation heat of pam oil.