Issue Information
روزنامه با شماره پیاپی سال 2002
Pages
9
From page
83
To page
91
Abstract
The ignitability of various forest species was measured with a specifically designed apparatus, under precisely controlled temperature and airflow conditions. The ignitability tests were based on ignition delay time versus temperature measurements using five different forest species: Pinus halepensis, Pistacia lentiscus, Cupressus sempervirens, Olea europaea, Cistus incanus. These species are common in the Mediterranean region and frequently devastated by forest fires. The ignition characteristics of the forest fuels examined were related to thermogravimetric analysis data. The DTG curves showed that the mass changes related to cellulose decomposition in the temperature range of 320–370 °C are greatly responsible for the ignition behavior of the species tested. In addition, the mass of volatiles evolving between 120–160 °C has a significant effect on the ignitability. On the contrary, the inorganic ash content of forest fuels, measured by atomic absorption spectroscopy, seems to play an insignificant role on the ignitability characteristics of the forest fuels examined.
Journal title
Food Microbiology
Serial Year
2002
Journal title
Food Microbiology
Record number
1191013
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