Application of fourier transform infrared (FTIR) spectroscopy to investigate the degradation of cooking oils during fire suppression

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Author	Search for: Kanabus-Kaminska, J. M.; Search for: Liu, Z. G.
Format	Text, Article
Conference	Spring Technical Meeting of the Combustion Institute, Canadian Section: 13 May 2001, Montreal
Subject	Water mist
Abstract	Full-scale water-mist suppression tests of cooking oil fires were conducted and Fourier Transform Infrared (FTIR) spectroscopy was used to investigate the degradation of the oil. This paper reviews the qualitative differences between the IR spectral features of the fresh, heated, and exposed-to-water oil. It describes the breakdown products generated during the oxidative and hydrolytic degradation of the cooking oil, explains the main degradation pathways of the oil, and describes the role of the flash-hydrolysis products in the lowering of the auto-ignition temperature of the oil.
Publication date	2001-06-01
Language	English
Peer reviewed	Yes
NRC number	NRCC 44996 NRC-IRC-10349
NPARC number	20386072
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Record identifier	2342f803-12f5-4014-96ef-fec6bcf7699c
Record created	2012-07-25
Record modified	2020-03-27