摘要
采用锥形量热仪,选取六安瓜片和黄山毛峰分别在25、35、45kW/m2热辐射强度下,测定茶叶的点燃时间、热释放速率、CO生成量以及质量损失速率。结果表明:黄山毛峰的火灾潜在危险性大于六安瓜片;随着热辐射强度增加,茶叶的点燃时间缩短,热辐射强度大于35kW/m2后,热辐射强度的增加对点燃时间的影响越来越小;茶叶在热辐射强度为35kW/m2时热释放速率峰值最大,CO体积分数出现双峰,绝对质量损失最小,平均质量损失速率最大。
To study the Lu’an tea combustion characteristics in different thermal radiation intensities,cone calorimeter is used to measure the ignition time,heat release rate,CO yield and mass loss rate at thermal radiation intensities of 25 kW/m2,35 kW/m2 and 45 kW/m2.The results show that： with the increase of thermal radiation intensity,ignition time of Lu’an tea product shortens,while little difference was observed between the peak heat release rates.Among the three radiation conditions,peak heat release rate,CO yield and average mass loss rate are the highest when the thermal radiation intensity is 35 kW/m2.
出处
《消防科学与技术》
CAS
北大核心
2013年第6期589-591,共3页
Fire Science and Technology
关键词
茶叶
热辐射
点燃时间
热释放速率
一氧化碳
green tea
thermal radiation
ignition time
heat release rate
carbon monoxide
