科研之友
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摘要
Since the initial smoke detector was developed, research has been ongoing to reduce the response times to fire sources and improve the ability of detectors to ignore nuisance sources. Research has been conducted to analyze the signatures from cooking activities, ranging from normal cooking to the flaming ignition of food products with the intent of identifying the precursors to flaming ignition. In particular, the goal of the research is to provide an alarm sufficiently prior to flaming ignition to allow homeowners to take corrective actions to prevent a fire. For the 11 experiments analyzed, the optical density measured in the range hood was the most accurate precursor signal, having the greatest ability to predict the imminent transition to a flaming fire with a minimum of false positives. Though plagued by false positives, the temperature of the heating element and response of an ionization detector provided a faster response than the optical density measure. Given that this research only included 11 experiments, further research should be conducted on a broader range of cooking styles and items being cooked.
- 出版日期2016-9
