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영어

The types of frying oil we use are divided into dry oil, semi-drying oil and non-drying oil according to the iodine value, and the higher the iodine value, the greater the degree of unsaturation and the greater the reactivity. In this study, the characteristics of spontaneous ignition of oil residues fried in oil with different iodine values were identified, and the iodine value and the flash point after rancidity were identified. As a result, it was confirmed that the higher the iodine value, the faster spontaneous ignition. The iodine value was similar before and after parity. In addition, the flash point and the ignition point decreased as the iodine value increased and the heating time increased. This is thought to be due to the difference in free fatty acids. Therefore, it is an important factor in determining the possibility of spontaneous ignition to confirm which oil was used by the fire investigator. In addition, in order to prevent such spontaneous ignition, it is necessary to cool it with a large amount of water when throwing away frying residue, and it is important to recognize that a fire may occur due to oil residue.