Intensification of vaporization and secondary atomization of droplets of fire-extinguishing liquid composition

The results of experimental studies of evaporation and fragmentation of droplets of fire extinguishing compositions by the example of suspensions and emulsions are presented. It is shown that when a flammable liquid of vegetable origin is added to their composition by the example of rapeseed oil, micro-explosion and puffing can be realized, which are the regimes of secondary atomization of droplets. The ranges of changes in the lifetimes of droplets at different heating temperatures and component concentrations are established.