화재예방을 위한 들깻묵의 자연발화 특성에 관한 연구

Abstract

In this study, autoignition temperature and critical ignition temperature were measured according to the thickness of containers based on the same cross-section area using perilla oil-cake after perilla oil had been obtained at an oil shop. In addition, in order to identify the ignition risk of the material, apparent activation energy was estimated, which has led to the following conclusions.

(1) When the thickness of the sample container was 3 cm, the autoignition temperature of the perilla oil press cakes was 115 ℃ and their critical ignition temperature 112.5 ℃. (2) When the thickness of the sample container was 5 cm, the autoignition temperature of the perilla oil press cakes was 95 ℃ and their critical ignition temperature 92.5 ℃. (3) When the thickness of the sample container was 7 cm, the autoignition temperature of the perilla oil press cakes was 80 ℃ and their critical ignition temperature 77.5 ℃. (4) The apparent activation energy of the perilla oil press cakes was calculated to be 60.7421 [kJ/mol] and the coefficient of determination 0.9966.