Earticle

초록

영어

The types of frying oil we use are divided into dry oil, semi-drying oil and non-drying oil according to the iodine value, and the higher the iodine value, the greater the degree of unsaturation and the greater the reactivity. In this study, the characteristics of spontaneous ignition of oil residues fried in oil with different iodine values were identified, and the iodine value and the flash point after rancidity were identified. As a result, it was confirmed that the higher the iodine value, the faster spontaneous ignition. The iodine value was similar before and after parity. In addition, the flash point and the ignition point decreased as the iodine value increased and the heating time increased. This is thought to be due to the difference in free fatty acids. Therefore, it is an important factor in determining the possibility of spontaneous ignition to confirm which oil was used by the fire investigator. In addition, in order to prevent such spontaneous ignition, it is necessary to cool it with a large amount of water when throwing away frying residue, and it is important to recognize that a fire may occur due to oil residue.

목차

Abstract
1. 서론
1.1 연구배경 및 목적
1.2 연구목적 및 기대효과
2. 튀김 찌꺼기 자연발화 사례 및 튀김용 기름의 종류와 특성
2.1 화재사례(1)
2.2 화재사례(2)
2.3 화재사례(3)
2.4 기름의 종류
2.5 요드가에 따른 튀김용기름의 종류
3. 요오드가에 따른 기름 종류별 자연발화 발염 성상 연구
3.1 연구가설
3.2 실험구성
3.3 실험개요
3.4. 재현실험
4. 기름 종류별 자연발화 발염 성상 연구
4.1 실험개요
4.2 시료채취
4.3 실험결과
5. 기름 종류별 요오드가 측정 실험
5.1 실험개요
5.2 시료채취
5.3 실험방법
5.4 실험결과
6. 결론
참고문헌

키워드

저자

• 이현준 [ Hyun-jun Lee | 제주소방안전본부 ]
• 진수화 [ Soo-hwa Jin | 제주소방안전본부 ]
• 고정민 [ Jung-min Ko | 제주소방안전본부 ]
• 김기필 [ Ki-pil Kim | 제주소방안전본부 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국화재감식학회 학회지 [Magazine of Fire Investigation Socity of Korea]

• 간기

  계간

• pISSN

  2092-531X

• 수록기간

  2009~2026

• 등재여부

  KCI 등재

• 십진분류

  KDC 539 DDC 628