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HEAT RELEASE RATE OF VEGETABLE OILS DURING COMBUSTION

Ing. Peter Rantuch, PhD., Ing. Igor Wachter, Ing. Robert Esek

First published: 2017-11-20https://doi.org/10.5593/sgem2017h/43/s29.087View metrics

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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Publication details

Title
HEAT RELEASE RATE OF VEGETABLE OILS DURING COMBUSTION
Authors
Ing. Peter Rantuch, PhD., Ing. Igor Wachter, Ing. Robert Esek
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Energy and Clean Technologies
Publisher
STEF92 Technology
Year
2017
Pages
695-702
SWS Citekey
Rantuch201729695702
ISSN
1314-2704
ISBN
978-619-7408-28-7
Language
en
Publication type
Conference Paper
Keywords
heat release ratecone calorimetervegetable oilscombustion
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