Thin-Filament Pyrometry Developed for Measuring Temperatures in Flames

Many valuable advances in combustion science have come from observations of microgravity flames. This research is contributing to the improved efficiency and reduced emissions of practical combustors and is benefiting terrestrial and spacecraft fire safety. Unfortunately, difficulties associated with microgravity have prevented many types of measurements in microgravity flames. In particular, temperature measurements in flames are extremely important but have been limited in microgravity. A novel method of measuring temperatures in microgravity flames is being developed in-house at the National Center for Microgravity Research and the NASA Glenn Research Center and is described here. Called thin-filament pyrometry, it involves using a camera to determine the local gas temperature from the intensity of inserted fibers glowing in a flame. It is demonstrated here to provide accurate measurements of gas temperatures in a flame simultaneously at many locations. The experiment is shown. The flame is a laminar gas jet diffusion flame fueled by methane (CH4) flowing from a 14-mm round burner at a pressure of 1 atm. A coflowing stream of air is used to prevent flame flicker. Nine glowing fibers are visible. These fibers are made of silicon carbide (SiC) and have a diameter of 15 m (for comparison, the average human hair is 75 m in diameter). Because the fibers are so thin, they do little to disturb the flame and their temperature remains close to that of the local gas. The flame and glowing filaments were imaged with a digital black-and-white video camera. This camera has an imaging area of 1000 by 1000 pixels and a wide dynamic range of 12 bits. The resolution of the camera and optics was 0.1 mm. Optical filters were placed in front of the camera to limit incoming light to 750, 850, 950, and 1050 nm. Temperatures were measured in the same flame in the absence of fibers using 50-m Btype thermocouples. These thermocouples provide very accurate temperatures, but they generally are not useful in microgravity tests because they measure temperature at only one location at a time. Thermocouple measurements at a height of 11 mm above the burner were used to calibrate the thin-filament pyrometry system at all four wavelengths. This calibration was used to perform thin-filament pyrometry at other heights above the burner. One such profile is shown in this graph; this is for a height of 21 mm. The agreement between the pyrometry measurements and thermocouple results at this height is excellent in the range of 1000 to 2000 K, with an estimated uncertainty of 50 K and an estimated upper limit of 2500 K. Neither the thermocouple nor the thin-filament pyrometry temperatures have been corrected for radiation, but the correction is expected to be nearly the same for both methods. We anticipate that thin-filament pyrometry similar to that developed here will become an important diagnostic for studies of microgravity flames owing to its accuracy and its ability to simultaneously measure finely spaced temperatures

Viability of Various Ignition Sources to Ignite A2L Refrigerant Leaks

An international drive toward sustainability of refrigeration systems will require the adoption of low global warming potential (GWP) refrigerants. Most of these are mildly flammable. Low-GWP refrigerants are generally well characterized in terms of their lower flammability limits, heats of combustion, and flame speeds. However, they are poorly understood in terms of their susceptibility to ignition from sources commonly encountered in residential and industrial settings, including motors, electric arcs, hot surfaces, and open flames. This important gap in understanding is the focus of this project. The primary objective of this project was to perform tests to determine the viability of various ignition sources to ignite A2L refrigerants in air. Fifteen ignition sources were identified and tested. The A2L refrigerants tested were R-32, R-452B, R-1234yf, and R-1234ze. The tests were performed in a windowed stainless steel chamber with dimensions of 0.3 × 0.3 × 0.3 m and a volume of 27 L. Four of the ignition sources resulted in deflagrations or localized flames in the refrigerant-air mixtures. These were: hot wire (800 °C), safety match, lighter flame insertion, and leak impinging on candle, in order of decreasing ignition viability. Among the 15 potential ignition sources, it is remarkable that 11 were unable to ignite any of the mixtures considered here. These were: cigarette insertion, barbeque lighter, plug and receptacle, light switch, hand mixer, cordless drill, friction sparks, hair dryer, toaster, hot plate insertion, and space heater insertion. The inability of so many ignition sources to ignite A2L refrigerants is attributed here to the very long quenching distances of these refrigerants when mixed with air. Another remarkable finding is that these A2L refrigerants can act as either fuels or suppressants. For example, smoldering cigarettes were extinguished every time they encountered a stoichiometric mixture of A2L refrigerant and air

Smoke Point in Co-flow Experiment

The Smoke Point In Co-flow Experiment (SPICE) determines the point at which gas-jet flames (similar to a butane-lighter flame) begin to emit soot (dark carbonaceous particulate formed inside the flame) in microgravity. Studying a soot emitting flame is important in understanding the ability of fires to spread and in control of soot in practical combustion systems space. Previous experiments show that soot dominates the heat emitted from flames in normal gravity and microgravity fires. Control of this heat emission is critical for prevention of the spread of fires on Earth and in space for the design of efficient combustion systems (jet engines and power generation boilers). The onset of soot emission from small gas jet flames (similar to a butane-lighter flame) will be studied to provide a database that can be used to assess the interaction between fuel chemistry and flow conditions on soot formation. These results will be used to support combustion theories and to assess fire behavior in microgravity. The Smoke Point In Co-flow Experiment (SPICE) will lead to a o improved design of practical combustors through improved control of soot formation; o improved understanding of and ability to predict heat release, soot production and emission in microgravity fires; o improved flammability criteria for selection of materials for use in the next generation of spacecraft. The Smoke Point In Co-flow Experiment (SPICE) will continue the study of fundamental phenomena related to understanding the mechanisms controlling the stability and extinction of jet diffusion flames begun with the Laminar Soot Processes (LSP) on STS-94. SPICE will stabilize an enclosed laminar flame in a co-flowing oxidizer, measure the overall flame shape to validate the theoretical and numerical predictions, measure the flame stabilization heights, and measure the temperature field to verify flame structure predictions. SPICE will determine the laminar smoke point properties of non-buoyant jet diffusion flames (i.e., the properties of the largest laminar jet diffusion flames that do not emit soot) for several fuels under different nozzle diameter/co-flow velocity configurations. Luminous flame shape measurements would also be made to verify models of the flame shapes under co-flow conditions. The smoke point is a simple measurement that has been found useful to study the influence of flow and fuel properties on the sooting propensity of flames. This information would help support current understanding of soot processes in laminar flames and by analogy in turbulent flames of practical interest

Autoignition of R32 and R410 Refrigerant Mixtures with Lubricating Oil

Refrigerant R32 (difluoromethane, formula CH2F2) is a working fluid with favorable environmental and performance properties. However, it can be slightly flammable under certain conditions (13 – 30% by volume in air), with a flammability classification of 2L. The risks of ignition, fire, and hazardous decomposition products are being assessed in our laboratories using experiments, risk analysis, and computational fluid dynamics simulations. R32 has entered service in Japan and is being considered for service in the US. Its adoption is being hindered by its slight flammability in air. Past research has examined the flammability of pure refrigerants without considering the effects of the presence of lubricating oil. The concentration of oil released in a refrigerant leak can vary depending on the location of the leak and the operating state of the equipment. In this study, mixtures of R32 and R410 with lubricating oil are impinged onto a hot horizontal metal surface to examine autoignition behavior. The tests simulate a leak in a cooling system that impinges on a heating element. The hypothesis of this research is that the autoignition behavior of these mixtures is dominated by the presence of lubricating oil, not by differences in the refrigerant flammability. Only preliminary results are available at the time of abstract preparation, but extensive results will be included in the presentation at Purdue

Improving Refrigerant Flammability Limit Test Methods Based on ASTM E681

An improved test method for refrigerant flammability limit measurements is presented. Such measurements are essential for determining the lower flammability limits of refrigerants, and thus their safety classifications. Predicated on expert interviews and experiments, several changes to ASTM E681 and related standards are recommended, as follows. The 12 L glass vessel should be replaced with transparent polycarbonate (or other transparent plastic) to eliminate etching by HF and to facilitate vessel penetrations. The orientation of the electrode supports and the temperature probe should be changed from vertical to horizontal to prevent flame quenching. Venting should not occur before the flame stops propagating near the vessel wall. All penetrations should be removed from the rubber stopper, it should be weighted for a total mass of 2.5 kg, and the initial pressure should be 90 kPa absolute. The flame angle should be plotted versus refrigerant concentration, whereby a least-squares line determines the flammability limit at a flame angle of 90°. Finally, the vessel pressure should be measured during each test to evaluate the pressure rise during flame propagation and to help identify the onset of venting. These changes are relatively easy to implement and they improve the test precision and reproducibility without significantly changing previously established flammability limits

Characterization of MOS Sensors for R-32 and R-454B Leaks

Owing to concerns about climate change, many jurisdictions are phasing out high global warming potential refrigerants in HVAC&R systems. Their near-term replacements are class A2L (mildly-flammable) refrigerants. Area monitoring detectors will be required for most future residential, commercial, and industrial HVAC systems that use these refrigerants. UL Standard 60335-2-40 requires these detectors to have a set-point of 25% of the lower flammability limit (LFL) and to detect the set-point within 10 s when exposed to a gas mixture at the LFL. Inexpensive detectors that meet these requirements do not exist, which has delayed the adoption of A2L refrigerants. A technology with good potential is based on metal-oxide semiconductors (MOS). MOS detectors are tested here, considering their response to leaks of R-32 and R-454B. They are characterized here for their sensitivity, response time, false alarms from contaminants, and poisoning. The sensors have good sensitivity with a steady-state output that is linear with respect to the logarithm of concentration. The sensors fail narrowly to meet the 10 s response time requirement for both R-32 and R-454B. The sensors do not alarm when exposed to the contaminants in the standard. However, several of the contaminants do poison the sensors, at least temporarily

Flame Design: A Novel Approach Developed to Produce Clean, Efficient Diffusion Flames

Soot formation and flame extinction are vital concerns in the combustion of fossil fuels. In particular, soot is responsible for pollutant emissions, and extinction can cause inefficient or unstable burning. Normal-gravity experiments have demonstrated that flames can be designed to improve both characteristics by redirecting some or all of the nitrogen from the oxidizer into the fuel. Such nitrogen exchange can produce permanently blue flames, which are soot free under all possible flame conditions. Furthermore, this approach can lead to stronger, extinction-resistant flames. Past investigations of nitrogen exchange were unable to identify the physical mechanisms responsible for its benefits because these mechanisms cannot be isolated when normal-gravity flames are studied. In contrast, the Diffusion Flame Extinction and Soot Inception (DESI) experiment considers spherical flames, where nearly perfect spherical symmetry affords new levels of control. Because of buoyancy, spherical flames cannot be created in Earth s gravity. DESI was conceived by principal investigator Professor R.L. Axelbaum of Washington University in St. Louis. Tests to date have utilized the 2.2-Second Drop Tower at the NASA Glenn Research Center at Lewis Field. The experiment is slated for testing aboard the International Space Station in a few years. Two mechanisms have been proposed to explain the connection between nitrogen exchange and permanently blue flames. These are the structure (chemical effects) and hydrodynamics (flow direction and speed). In normal-gravity flames, the structure and hydrodynamics are coupled, since nitrogen exchange simultaneously modifies both. Spherical microgravity flames, on the other hand, allow independent control of these factors. Specifically, structure can be modified via nitrogen exchange, and flow direction can be reversed by swapping the ambient and burner-feed gases. In DESI, these variations can be accomplished without changing the theoretical flame temperature

The contributions of biodiversity to the sustainable intensification of food production:Thematic Study to support the State of the World’s Biodiversity for Food and Agriculture

Biodiversity supports sustainable food production, although recognition of its roles has been relatively neglected in the sustainable intensification literature. In the current study, the roles of biodiversity in sustainable food production are considered, assessing how these roles can be measured, the current state of knowledge and opportunities for intervention. The trajectory of global food production, and the challenges and opportunities this presents for the roles of biodiversity in production, are also considered, as well as how biodiversitybased interventions fit within wider considerations for sustainable food systems. The positive interactions between a diverse array of organisms, including annual crops, animal pollinators, trees, micro-organisms, livestock and aquatic animals, support food production globally. To support these interactions, a range of interventions related to access to materials and practices are required. For annual crops, major interventions include breeding crops for more positive crop–crop interactions, and the integration of a wider range of crops into production systems. For animal pollinators, major interventions include the introduction of pollinator populations into production landscapes and the protection and improvement of pollinator habitat. For trees, a major required intervention is the greater integration of perennial legumes into farmland. For micro-organisms, the implementation of agronomic practices that support beneficial crop-microbe interactions is crucial. For livestock production, breed and crop feedstock diversification are essential, and the implementation of improved methods for manure incorporation into cropland. Finally, in the case of aquatic production, it is essential to support the wider adoption of multi-trophic production systems and to diversify crop- and animal-based feed resources. These and other interventions, and the research needs around them, are discussed. Looking to the future, understanding the drivers behind trends in food systems is essential for determining the options for biodiversity in supporting sustainable food production. The increased dominance of a narrow selection of foods globally indicates that efforts to more sustainably produce these foods are crucial. From a biodiversity perspective, this means placing a strong emphasis on breeding for resource use efficiency and adaptation to climate change. It also means challenging the dominance of these foods through focusing on productivity improvements for other crop, livestock and aquaculture species, so that they can compete successfully and find space within production systems. New biodiversity-based models that support food production need not only to be productive but to be profitable. Thus, as well as describing appropriate production system management practices that enhance production and support the environment, the labour, knowledge, time required to operationalize, and other costs of new production approaches, must be considered and minimized. To support the future roles of biodiversity in sustainable food production, we recommend that particular attention be given to the longitudinal analysis of food sectors to determine how the diversity of foods consumed from these sectors has changed over time. Analysis is already available for crops, but related research is needed for livestock and aquaculture sectors. This analysis will then support more optimal cross-sectoral interactions, in terms of the contributions each sector provides to supplying the different components of human diets. Additional meta-analyses and synthetic reviews of case studies are required as an evidence base for biodiversity-based food production system interventions, but future studies should pay more attention to articulating the potential biases in case study compilation (the problem of ‘cherry picking’ positive examples) and the measures that have been taken to minimize such effects