Auto-Ignition of Cooking Oils
| dc.contributor.advisor | Sunderland, Peter B. | |
| dc.contributor.author | Buda-Ortins, Krystyna | |
| dc.contributor.department | Fire Protection Engineering | |
| dc.date.accessioned | 2011-03-31T17:27:40Z | |
| dc.date.available | 2011-03-31T17:27:40Z | |
| dc.date.issued | 2011 | |
| dc.description.abstract | The 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.uri | http://hdl.handle.net/1903/11333 | |
| dc.language.iso | en_US | en_US |
| dc.relation.isAvailableAt | Digital Repository at the University of Maryland | |
| dc.relation.isAvailableAt | University of Maryland (College Park, Md) | |
| dc.relation.isAvailableAt | A. James Clark School of Engineering | |
| dc.subject | fires | en_US |
| dc.subject | cooking oils | en_US |
| dc.subject | ignition | en_US |
| dc.subject | temperature | en_US |
| dc.title | Auto-Ignition of Cooking Oils | en_US |
| dc.type | Other | en_US |