Abstract A series of experiments was conducted characterizing the flammability properties of small-scale corn oil fires. The oil was placed in a pan located on the center of an electric coil heating element associated with an electric cooktop. Ignition was accomplished with a torch with the heating element off or by auto-ignition when the heating element was on. The mass loss, heat release rate, pan bottom temperature, heat flux to the surroundings, and flame height were measured. The radiative fraction and combustion efficiency were estimated from the measurements. Heating the oil on a typical electric cooktop leads to auto-ignition of the oil. Continued heating of the oil on the cooktop enhances the vaporization of the oil and leads to rapidly growing fires with relatively large peak heat release rates. Under some conditions, heated corn oil can boil-over, a phenomenon in which the oil bulk density decreases until it flows over the pan sides. For a given pan volume, the occurrence of boil-over depends on the initial fuel volume. Compared to traditional gasoline pool fires, the corn oil undergoing auto-ignition and continued heating had larger peak values of heat release rate and peak flame height by factors of 3.1 and 1.6, respectively.

中文翻译：

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为什么灶具火灾如此危险？

摘要 进行了一系列实验来表征小规模玉米油火灾的可燃性。将油放入位于与电炉灶相连的电线圈加热元件中心的平底锅中。点火是在加热元件关闭的情况下用火炬完成的，或者在加热元件打开时通过自动点火完成。测量了质量损失、热释放速率、锅底温度、到周围环境的热通量和火焰高度。辐射分数和燃烧效率是从测量中估计出来的。在典型的电炉灶上加热油会导致油自燃。持续加热炉灶面上的油会促进油的蒸发，并导致火势迅速蔓延，并具有相对较大的峰值热释放率。在某些条件下，加热的玉米油会沸腾，这种现象是油的体积密度降低，直到它流过锅边。对于给定的锅容积，沸腾的发生取决于初始燃料容积。与传统的汽油池火相比，经过自燃和持续加热的玉米油的热释放率和峰值火焰高度分别高出 3.1 和 1.6 倍。