Study of Technology for Detecting Pre-Ignition Conditions of ... - NIST

Figure 23.
Figure 24.
Figure 25.
Figure 26.
Figure 27.
Figure 28.
Figure 29.
Figure 30.
Figure 31.
Figure 32.
Figure 33.
Figure 34.
Figure 35.
Figure 36.
Figure 37.
Table 1.
Table 2.
Table 3.
Table 4.
asc-uG95-1145
Plot of range hood inside surface temperature versus time for all tests on
thehigh-output gas range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Plot of vertical velocity 35.6 cm above the burner versus time for oil
heated on the electric range with the range hood off . . . . . . . . . . . . . . . 42 .
Plot of vertical velocity 35.6 cm above the burner versus time for all the
tests onthe electric range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Plot of vertical velocity 35.6 cm above the burner versus time for all the
tests onthehigh-output gas range . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Plot of laser attenuation versus time for oil heated on the eiectric range
with therange hood off...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Plot of laser attenuation 17.8 cm above the burner versus time for all the
tests onthe electric range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Plot of laser attenuation 1‘7.8 cm above the burner versus time for all the
tests onthehigh-output gas range . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Plot of FTIR hydrocarbon and water areas versus time for oil heated on the
electric range with the range hood off . . . . . . . . . . . . . . . . . . . . . . . . . 50
Plot of FTIR hydrocarbon area versus time for all the tests on the electric
range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Plot of FTIR hydrocarbon area versus time for all the tests on the highoutput
gas range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Plot of FTIR water area versus time for all the tests on the electric
range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Plot of FTIR water area versus time for all the tests on the high-ouqut gas
range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...54
Infrwed image of the thermal environment one second before ignition for
oil heated on the electric range with the hood off . . . . . . . . . . . . . . . . . 56
Plot of the 16.8 cm pan-centerline and pan-side temperatures versus time
for repeated tests of bacon cooked on the electric range with the range
hood off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Plot of laser attenuation 17.8 cm above the burner versus time for repeated
tests of oil cooked on the gas range with the range hood on . . . . . . . . . 60
List d’ Tables
Conditions a.ndresults ofparametric tests . . . . . . . . . . . . . . . . . . . . . . . . 6 -
Food types, mounts, mdtiepms used . . . . . . . . . . . . . . . . . . . . . . . . . 7
Experimental test matrix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Detector technology comparison. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 ,
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