Auto-Ignition of Cooking Oils

dc.contributor.advisorSunderland, Peter B.
dc.contributor.authorBuda-Ortins, Krystyna
dc.contributor.departmentFire Protection Engineering
dc.date.accessioned2011-03-31T17:27:40Z
dc.date.available2011-03-31T17:27:40Z
dc.date.issued2011
dc.description.abstractThe ignition of cooking oils plays a large role in the problem of residential fires. Past experiments were researched to give insight into the temperature ranges at which cooking oil will auto-ignite. Experimental procedures were designed to test the auto-ignition temperatures of liquid cooking oils, butter, and margarine. The auto-ignition temperatures were determined to be as follows: canola oil, 424˚C; vegetable oil, 406˚C; and olive oil, 435˚C. The flame point of canola oil was at 379˚C. The auto-ignition temperature for Smart Balance was 432˚C, and the butter did not auto-ignite.en_US
dc.identifier.urihttp://hdl.handle.net/1903/11333
dc.language.isoen_USen_US
dc.relation.isAvailableAtDigital Repository at the University of Maryland
dc.relation.isAvailableAtUniversity of Maryland (College Park, Md)
dc.relation.isAvailableAtA. James Clark School of Engineering
dc.subjectfiresen_US
dc.subjectcooking oilsen_US
dc.subjectignitionen_US
dc.subjecttemperatureen_US
dc.titleAuto-Ignition of Cooking Oilsen_US
dc.typeOtheren_US

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