The thickness of laminar flames in pre-mixed reactants: optical considerations

The concept of flame thickness and the necessary criteria for its definition and measurement are briefly discussed. Owing to ray deflexions occasioned by the flames’ refractive index fields, the apparent thicknesses of luminous zones are always in part optical illusion. Expres­sions in terms of burning velocity, flame geometry and physical properties of the reactants are derived for the apparent thickness of an idealized luminous zone of no real thickness and numerical values are deduced for typical flames used in combustion research. Their similarity to measured values leads to the conclusion that, at normal pressures, such measurements do not, in general, furnish a true measure of luminous flame thickness. The second part deals with the examination of flame by extraneous light. Simple optical methods of measuring flame thickness according to various definitions are presented, their theory is discussed and their use is illustrated by sample results.

Fuel ◽  
2022 ◽  
Vol 310 ◽  
pp. 122149
Author(s):  
Ryuhei Kanoshima ◽  
Akihiro Hayakawa ◽  
Takahiro Kudo ◽  
Ekenechukwu C. Okafor ◽  
Sophie Colson ◽  
...  

2011 ◽  
Vol 77 (774) ◽  
pp. 376-385
Author(s):  
Masaya NAKAHARA ◽  
Kohei TAKAGI ◽  
Yoshiaki ONISHI ◽  
Koichi MURAKAMI ◽  
Atsushi ISHIHARA

Author(s):  
Jingfu Wang ◽  
Guoqiang Li

The radiation reabsorption effects on NOx formation and flame characteristics in CH4/Air laminar flames were numerically investigated by using full chemistry mechanism and detailed transport properties. The radiative gases were treated as non-gray gas and their spectral radiative properties were evaluated by means of the statistical narrow-band model. The radiative heat transfer equation was solved by the discrete ordinate method. It was found that the reabsorption of emitting radiation leads to substantially wider flame thickness and higher flame temperature than those calculated by using the optically thin model, and the radiation reabsorption effect on the “radiation extinction limit” becomes more important. The results show that the level of NOx is predicted to be highest in the adiabatic flames, that is, flames without radiation heat loss, and that the level of NOx is predicted to be lowest in the flames by the optically thin model. In the flames by the SNB model, the predicted amount of NOx lies between these two levels. The calculated results also show that the radiation reabsorption effect on NOx formation grows stronger as the stretch rate decreases, particularly when CO2, a strong absorber, is added to the unburned gas mixture. In this study, the effectiveness and validity of the optically thin radiation model for calculating NOx formation in laminar flames was also investigated in comparison with the SNB model.


2016 ◽  
Vol 43 (1) ◽  
pp. 1-11 ◽  
Author(s):  
J.P. Davis ◽  
K.M. Price ◽  
L.L. Dean ◽  
D.S. Sweigart ◽  
J.M. Cottonaro ◽  
...  

ABSTRACT High oleic cultivars are becoming increasing prevalent in the peanut industry due to their increased shelf life compared to conventional cultivars. High oleic peanuts are typically defined as having oleic acid/linoleic acid (O/L) ratios ≥ 9, whereas most traditional varieties have O/L ratios near 1.5-2.0. In practice, this ratio can vary substantially among commercial material; accordingly, the goal of this study was to gain an understanding of the shelf life and physical properties of 16 model oil blends with O/L ratios systematically prepared from 1.3 to 38.1. Across these samples, % oleic acid, % linoleic acid, refractive index, density and dynamic viscosity were all highly (R2 > 0.99) linearly correlated. Increasing concentrations of oleic acid and corresponding decreases in linoleic acid were associated with decreasing oil density, decreasing refractive index, and increasing viscosity. Oxidative stability index (OSI), an established method for predicting relative oil shelf life, increased more than 7X from an O/L of 1.3 to 33.8 and this response was well described by a 2nd order polynomial. Oil stability was also assessed by storing oil blends at 24 C with 50% R.H. for 24 wk and periodically sampling these oils to measure peroxide value (PV) and describe oil flavor via sensory analysis. Excellent correlations were observed among O/L chemistry and off-flavor (oxidized/cardboard/rancid) development during storage, PV development during storage, and OSI. While viscosity was greatest for high oleic samples when comparing fresh oils, after storage under abusive conditions oil viscosity increased exponentially with decreasing O/L ratio due to oxidation/polymerization reactions. Overall, these data and observations will aid processors in selection of high O/L peanuts for various food applications and better determine final product shelf life.


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