Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor | Department of Building Services Engineering | en_US |
| dc.creator | Wong, Kwok-keung Arthur | - |
| dc.identifier.uri | https://theses.lib.polyu.edu.hk/handle/200/5863 | - |
| dc.language | English | en_US |
| dc.publisher | Hong Kong Polytechnic University | - |
| dc.rights | All rights reserved | en_US |
| dc.title | Experimental study of induction cooker fire hazard | en_US |
| dcterms.abstract | In the past, kitchen fires were caused by using the gas cooker. Consequently, different researches were carried out to study the fire hazards in Hong Kong and overseas. Induction cookers are popular in the modern family. However, there is still a lack of understanding to induction cooker fire hazards, thus our experimental study of induction cooker fire hazard was necessary. In this dissertation, the fire hazard of traditional cooker and induction cooker were investigated. The Ordinance, Code of Practice and Standards of Institution to the traditional cooker and induction cooker were also reviewed. Since the induction cooker is a new technology in cooking device, the principle of operation with induction cooker and the relationship between induction cooker, cookware and fuel oil should be considered. In the experiment, the temperature different location including the oil temperature, cookware temperature and hot air temperature at the top of the cookware were recorded. The study focused on Time of ignition, ignition temperature, smoke layer height, flame height and radiation heat intensity in case of fire by using the induction cooker. Based on the induction cooker fire size in the experimental study, the radiation heat flux, time of smoke filling period by FDS were investigated. As a result, it was found that the minimum auto -ignition temperature of oil was approximately 192°C. The minimum time of ignition was approximately 200 sec. The maximum oil temperature was approximately 700°C and the maximum visible flame height could reach 1.2m. The visible smoke layer depth was not less than 1.0 m depth and maximum radiation heat flux intensity was 2.77kW/m². The distance to measure the heat flux intensity was approximately 520mm height above the cookware. In FDS result, it was found that the smoke filling period from the open kitchen to the corridor was less than 100 sec but the traditional kitchen was more than 100 sec. The heat flux intensity was approximately 0.22kW/m². | en_US |
| dcterms.extent | xi, 102 leaves : ill. ; 31 cm. | en_US |
| dcterms.isPartOf | PolyU Electronic Theses | en_US |
| dcterms.issued | 2009 | en_US |
| dcterms.educationalLevel | All Master | en_US |
| dcterms.educationalLevel | M.Sc. | en_US |
| dcterms.LCSH | Hong Kong Polytechnic University -- Dissertations | en_US |
| dcterms.LCSH | Electric apparatus and appliances -- Fires and fire prevention | en_US |
| dcterms.LCSH | Household appliances, Electric -- China -- Hong Kong -- Safety measures | en_US |
| dcterms.LCSH | Electromagnetic induction | en_US |
| dcterms.accessRights | restricted access | en_US |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| b23564957.pdf | For All Users (off-campus access for PolyU Staff & Students only) | 12.37 MB | Adobe PDF | View/Open |
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