• Title/Summary/Keyword: Smoldering fire

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Experimental Study of the Blowoff Flame Phenomena Due to Changes of Balcony Length (발코니 길이변화에 의한 화염분출성상의 실험적 고찰)

  • Kim, Hoe-Cheon;Sohn, Jang-Yeul;Park, Hyung-Ju
    • Korean Journal of Air-Conditioning and Refrigeration Engineering
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    • v.19 no.3
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    • pp.235-244
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    • 2007
  • In the case of the fire outburst within a partitioned space, it can disappear inside it through smoldering process if the fire cannot obtain sufficient imflammability. On the contrary, if it obtains it, the fire is not restricted within the room, spreading to the higher levels beyond outside windows and the compartment room. The method to prevent the fire spread through windows is considered to build a balcony or equip with sprinkler facilities. This case study is to identify which effects and controlibility a balcony brings about on the spread of fire through a full scale model experiment. In order to understand the effects of fire spread on the upper levels of the room on fire by changing the length of balcony, the temperature was measured, radiant heat was investigated, and products of combustion were analyzed. The result showed that when fire occured, longer length of the balcony, which linked to the outside wall of the apartments, led to the blocking of the fire spread, lower level of radiant heat, and significantly less transfer of toxic gases, and the driving force of the outburst of flame was identified as the attractive force due to the turbulence of uncombusted gases, which exist on the upper level of the outbursting flame.

Effects of Char Produced from Burning Wood Combustibles on Thermal Pyrolysis (목재 가연물의 연소 시 생성되는 탄화가 열분해에 미치는 영향)

  • Hong, Ter-Ki;Ryu, Myung-Ho;Lee, Jong Won;Park, Seul-Hyun
    • Fire Science and Engineering
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    • v.33 no.5
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    • pp.7-12
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    • 2019
  • To investigate the influence of the char layer formed during the combustion process on the pyrolysis of wood combustibles, ISO 5660-1 cone calorimetry experiments and Fire dynamics simulator (FDS) simulations were performed, and the results from these two methods were compared. The wood combustible selected as the fuel for this study, Douglas fir, has been widely used for the production of building materials, furniture, etc. The heat release rate (HRR) measured from the cone calorimetry experiment was in good agreement with the result predicted by the FDS simulation. However, the FDS simulation failed to predict the heat released by the smoldering combustion process, due to the absence of the char surface reaction in the model. The FDS simulation results clearly indicate that the char layer formed on the surface of combustibles produces a thermal barrier which prevents heat transfer to the interior, thickening the thermal depth and thus reducing the pyrolysis rate of combustibles.

Study on the Deep Stead Fire Spread Temperature by the Change of the Wood Flour Density (목분의 밀도변화에 따른 온도전이에 관한 실험적 연구)

  • Kim, Jin Su;Rie, Dong Ho
    • Fire Science and Engineering
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    • v.29 no.3
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    • pp.1-5
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    • 2015
  • The productivity and demand of porous material has been increasing by development of industry and increasing income. In particular, the fire caused by using wood flour risks wood processing industry and stock farm. The heat transfer of wood flour is carried into the depth direction by effect of oxidizer around flame, flame sometimes is progressed as smoldering. In the case of progressing as combustion fire, identifying the location of fire is difficult, and it leads to failing fire aid fire fighting. Therefore potential cause is acted as raising additional damage. This paper conducts experiments of downward deep seated fire of natural convection conditions. The samples is New Zealand wood flour that is demanded much in the domestic and oversea market. In this experiment, temperature of deep seated side is measure by changing wood flour density in holder The densities used in experiment are 3%, 5%, 10%, 15%. As a result, the tendency of temperature inside decreases as wood flour density increases. But, in the case of density which is above $0.2140g/cm^3$, the phenomenon, decreasing temperature, is not shown. The result of measurement show that average flame spread speed of wood flour is 0.249 mm/min.

CO and Soot Yields of Wood Combustibles for a Kitchen Fire Simulation (주방 화재시뮬레이션을 위한 목재 가연물의 CO 및 Soot Yields)

  • Mun, Sun-Yeo;Hwang, Cheol-Hong;Kim, Sung-Chan
    • Fire Science and Engineering
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    • v.33 no.1
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    • pp.76-84
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    • 2019
  • Experimental studies using an open cone calorimeter were conducted to provide information on the CO and soot yields of wood combustibles required for a kitchen fire simulation of PBD. A total of eight specimens were examined for medium density fiberboard (MDF) and particle board (PB), which are used widely in kitchen furniture production, depending on the water content, surface processing method, and surface color. The thermal penetration time related to the fire spread rate in the depth direction differed significantly according to the surface processing treatment method, even for a specimen of identical thickness. The CO yield ($y_{CO}$) of the MDF and PB series did not change significantly according to the combustion mode and surface treatment process in flaming mode. On the other hand, $y_{CO}$ was approximately 10 times higher in smoldering mode than in flaming mode. The soot yield ($y_{soot}$), however, varied considerably depending on the combustion mode and surface treatment process. In particular, a higher $y_{soot}$ was found in flaming mode and in the surface-treated specimens. Finally, the $y_{CO}$ and $y_{soot}$ of MDF and PB measured for the kitchen fire simulation of PBD were applied.

A Study on the Comparison of Explosive Lower Limit Concentration & Thermal Specific of Wheat Powder Dust & Salicylic Acid Dust (밀가루분진 및 살리실산분진의 폭발하한농도 및 열적특성 비교에 관한 연구)

  • Ko, Jae-Sun
    • Fire Science and Engineering
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    • v.26 no.4
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    • pp.1-9
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    • 2012
  • We have examined In order to compare each other from explosion and combustion characteristics about the dusts which collects from manufacturing process of wheat flour and cosmetics manufacturing process of functional Keratin removal soap at the small and medium enterprise style. We measured explosive pressure and explosive lower limit which follows in change of concentration change at the time of talc addition uses Hartman dust explosion apparatus, also measured weight loss and endothermic quantity uses DSC and TGA. The explosion test results show that increased explosive lower limit concentration and explosive pressure decreased by the increased ratio of the talc dust. And the DSC results show that heat flux and temperature decreased by the increased ratio of the talc dust. Also increased in raising temperature causes initial smoldering temperature to move towards low temperature section and the endothermic quantity increased on a large scale. Together the TGA results show that weight loss decreased by the increased ratio of the talc dust. From this research we have assured the successive dust explosion mechanism study will play a key role as a significant safety securing guideline against the dust explosion.