Pool Fire Suppression Using CO2 Hydrate

Improving Water Spray Efficacy for Fire Suppression via CO2 Addition at High Pressures and Low Temperatures: Evidence for CO2 Clathrate Hydrate Formation

This paper describes a technique for achieving a compact aqueous spray that incorporates CO2 into the spray at low temperatures (T < 10 °C) and high pressures (P > 10 MPa). A high-pressure spray apparatus was used to explore the effects of temperature (4-25 °C), nominal CO2 mole fraction (0-0.12), in-line filter pore size (0.5-7 μm), and additives on the high-pressure (12-19 MPa) water spray pa...

A New Investigation on Tunnel Pool Fire Phenomenon Using CFD Technique

In this study, the amount of generated pool fire, as a result of the release of chemicals in the case of an accident in tunnels, was simulated and the results were compared to the experimental data. At first, various amounts of spatial resolution (R*) were considered to compare the existing experimental data at different heights at the upstream, downstream and above the pool fire...

Rendering of Pool Fire Data

Reexamining fire suppression impacts on brushland fire regimes

California shrubland wildfires are increasingly destructive, and it is widely held that the problem has been intensified by fire suppression, leading to larger, more intense wildfires. However, analysis of the California Statewide Fire History Database shows that, since 1910, fire frequency and area burned have not declined, and fire size has not increased. Fire rotation intervals have declined...

CO2 Hydrate Slurries For Rapid Chilling Of Fresh Food Products

For rapid chilling fresh products we propose the immersion in melting carbon dioxide hydrate crystals, produced at +8 oC and 30 bar. We compare the chilling time of a specific fresh product from 30 to 4 oC making use of a “shock freezer” (2 m/s air velocity, air at -10 oC) and applying a slurry of CO2 hydrate crystals. Furthermore the effect of these two methods on the weight loss of the produc...