Experimental study of tip-opening phenomenon in premixed Bunsen flame
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The tip-opening phenomenon of Bunsen flame is considered a very important research topic in understanding the laminar flamelet model, as it is a local extinction phenomenon in which various variables act, such as preferential diffusion effect, flame stretch, flame curvature, molecular weight, and equivalence ratio. Several studies have suggested various interpretations to evaluate the criteria for tip opening, the most popular of which is the evaluation method using the Lewis number and Karlovitz number. The Lewis number represented as an imbalance between heat and mass diffusion is generally known to indicate tip opening at Le < 1 in a negative stretched flame. For the Karlovitz number, the ratio of the flow residence time and the characteristic reaction time is defined, and it is known that the tip opening occurs when the reactant is excessively introduced into the flame surface relative to the chemical reaction time. Therefore, in this paper, we suggest a new dimensionless number based on recognized theories to define the tip-opening phenomenon by adjusting the co-flow velocity of a Bunsen flame.
Abstract
The tip-opening phenomenon of Bunsen flame is considered a very important research topic in understanding the laminar flamelet model, as it is a local extinction phenomenon in which various variables act, such as preferential diffusion effect, flame stretch, flame curvature, molecular weight, and equivalence ratio. Several studies have suggested various interpretations to evaluate the criteria for tip opening, the most popular of which is the evaluation method using the Lewis number and Karlovitz number. The Lewis number represented as an imbalance between heat and mass diffusion is generally known to indicate tip opening at Le < 1 in a negative stretched flame. For the Karlovitz number, the ratio of the flow residence time and the characteristic reaction time is defined, and it is known that the tip opening occurs when the reactant is excessively introduced into the flame surface relative to the chemical reaction time. Therefore, in this paper, we suggest a new dimensionless number based on recognized theories to define the tip-opening phenomenon by adjusting the co-flow velocity of a Bunsen flame.
참고문헌 (10)
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