Determination of skin temperature distribution and heat flux during simulated fires using Green's functions over finite-length scales

Monds, Joshua R.; McDonald, André

doi:10.1016/j.applthermaleng.2012.06.014

Cited by 20 publications

(9 citation statements)

References 17 publications

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“…For hot liquids, others refer to 43 °C for the onset of skin injury [ 11 ]. Skin models have also been built for simulating “skin” temperatures during controlled heat flux exposure [ 12 ]. The skin injury modeling assumes that the injury develops linearly with time and exponentially with absolute temperature, i.e., an Arrhenius type of damage development.…”

Section: Introductionmentioning

confidence: 99%

Modeling Skin Injury from Hot Rice Porridge Spills

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2018

IJERPH

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The present work analyzes skin burns from spills of hot rice and milk products. The traditional Norwegian rice porridge serves as an example. By testing spills on objects emulating an arm, it was concluded that spills were seldom thinner than 3 mm, and stayed in place due to the viscosity of the porridge for more than one minute. The Pennes bioheat equation was solved numerically for such spills, including heat conduction to the skin and convective heat losses from the porridge surface. Temperatures were analyzed in the porridge and skin layers, and the resulting skin injury was calculated based on the basal layer temperature. Parameters influencing burn severity, such as porridge layer thickness, porridge temperature, removal of the porridge and thermal effects of post scald tempered (15 °C) water cooling were analyzed. The spilled porridge resulted in a prolonged heat supply to the skin, and the skin injury developed significantly with time. The porridge temperature turned out to be the most important injury parameter. A 70 °C porridge temperature could develop superficial partial-thickness burns. Porridge temperatures at processing temperatures nearly instantly developed severe burns. It was demonstrated that prompt removal of the hot porridge significantly reduced the injury development. The general advice is to avoid serving porridge and similar products at temperatures above 65 °C and, if spilled on the skin, to remove it quickly. After such scald incidents, it is advised to cool the injured area by tempered water for a prolonged period to stimulate healing.

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Section: Introductionmentioning

confidence: 99%

Modeling Skin Injury from Hot Rice Porridge Spills

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2018

IJERPH

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“…Hudsimulatorer er bygd for å studere varmetransport og sammenligning med måling av temperatur i etterlignet hud med konkalorimeter (19). Jiang og medarbeidere har vist at tykkelsen av epidermis og dermis, som de modellerte med forskjellige egenskaper, påvirker resultatene betydelig (20).…”

Section: Forskningsresultaterunclassified

Med livet som innsats

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2016

Tidsskriftet

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“…Human skin pain receptors are located at approximately 0.1 mm depth and the pain temperature threshold is 44.8 °C [ 16 , 17 ]. This is above the assumed threshold temperatures for slow injury development.…”

Section: Introductionmentioning

confidence: 99%

Ethanol and Methanol Burn Risks in the Home Environment

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Moi

2018

IJERPH

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Biofuel heaters and fireplaces have in recent years been introduced for indoor and outdoor use. Due to their simplicity, they are usually equipped with few or no safety features. Worldwide, incidents resulting in major skin burn injury and long hospitalization periods have occurred when using such biofuel units. The present study analyses the characteristics of the liquids ethanol and methanol to get a scientific background for understanding related accidents. The comparably heavy vapors, especially from ethanol, may generate a pillow of combustible gas in the vicinity of the unit, particularly in quiescent indoor air conditions. It is also revealed that these fuels represent a potential severe risk, since the equilibrium vapor pressures are close to the stoichiometric fuel–air composition at normal room temperatures. Selected incidents were reviewed to understand the mechanisms involved when severe burns were received by the users. It turns out that the most severe incidents were related to refilling operations and included ignition of the fuel container vapor phase. When ignited, the container gas phase expansion propelled burning fuel from the bottle or container onto the user or other persons in the vicinity. Similar incidents involving refilling methanol for chemistry demonstrations and ethanol for endodontic (dentistry) treatment were also studied and it was shown that these accidents followed similar accident mechanisms. It may be concluded that the main contributors to burn risk are the near-stoichiometric vapor pressure of these liquids at room temperature and the close proximity of the fuel container to burning fuel. Research needs and possible technical barriers are suggested to reduce this risk for the future.

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Determination of skin temperature distribution and heat flux during simulated fires using Green's functions over finite-length scales

Cited by 20 publications

References 17 publications

Modeling Skin Injury from Hot Rice Porridge Spills

Modeling Skin Injury from Hot Rice Porridge Spills

Med livet som innsats

Ethanol and Methanol Burn Risks in the Home Environment

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