@article{ref1,
title="On the interaction of a liquid droplet with a pool of hot cooking oil",
journal="Fire safety journal",
year="2003",
author="Manzello, Samuel L. and Yang, Jiann C. and Cleary, T. G.",
volume="38",
number="7",
pages="651-659",
abstract="An experimental study is presented for distilled water droplets impacting on a heated pool of cooking oil. The impaction process was recorded using a high-speed digital camera at 1000 frames per second. The initial droplet diameter was fixed at 3.1+/-0.1 mm and all experiments were performed at room temperature (20[deg]C). The impact Weber (We) number of the water droplets was fixed at 200. As the water droplet impacted the hot peanut oil pool, it fragmented, and ultimately produced a vapor explosion. Experiments were also performed applying methoxy-nonafluorobutane C4F9OCH3 (HFE-7100) to hot peanut oil with similar impact We number. Dramatic differences were observed when HFE-7100 droplets were used. At peanut oil temperatures above [approximate]180[deg]C, HFE-7100 droplets did not result in a vapor explosion.<p />",
language="",
issn="0379-7112",
doi="",
url="http://dx.doi.org/"
}