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HEAT RELEASE RATE OF VEGETABLE OILS DURING COMBUSTION
Abstract
This paper deals with the burning of edible vegetable oils. Their primary use is in the field of food preparation, but they are increasingly being used as a basic raw material for biodiesel production. Four types of oils were used for the measurements: canola, sunflower, olive and pistachio. All samples were tested on a cone calorimeter using an initiator source at an external heat flux with a density of 35 kW.m-2. Time to initiation and termination of burning, as well as parameters characterizing the released heat пїЅ the heat release rate and the total released heat per square meter were observed. On the basis of the measured results it can be stated that the tested vegetable oils behave significantly similarly. The initiation time for each sample was in the range of 285 пїЅ 320 s, the maximum heat release rate was approx. 800 kW.m-2 and the average value of the total heat released per square meter was determined to 340 MJ.m-2. The process of combustion itself took place in three phases, of which the highest rate of heat release was measured in the first and the lowest in the last phase.
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References15
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