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http://dx.doi.org/10.7731/KIFSE.2015.29.3.001

Study on the Deep Stead Fire Spread Temperature by the Change of the Wood Flour Density  

Kim, Jin Su (Graduate School, Incheon National Univ.)
Rie, Dong Ho (Fire Disaster Prevention Research Center Incheon National Univ.)
Publication Information
Fire Science and Engineering / v.29, no.3, 2015 , pp. 1-5 More about this Journal
Abstract
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.
Keywords
Wood flour; Deep seated fire; Spread speed; Combustion; Flame spread speed;
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