Creation of odor maps based on odor changes during cooking for use in odor fire detection

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K04566
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 25020:Safety engineering-related
• Research Institution: Suwa University of Science
• Principal Investigator: Kamiya Kyoko 公立諏訪東京理科大学, 工学部, 准教授 (10803356)
• Co-Investigator(Kenkyū-buntansha): 岡 泰資 横浜国立大学, 大学院環境情報研究院, 教授 (10240764)
• Project Period (FY): 2021-04-01 – 2024-03-31
• Keywords: ニオイ / 火災臭 / 調理臭 / 火災感知 / 誤検知 / ニオイ分析 / ニオイの質

Outline of Final Research Achievements

We judge various things by smell, such as sensing abnormalities in burnt smells. In this study, the odor changes that occur during fire and/or cooking and propose a criterion for odor-based fire detection that does not falsely detect cooking odors as fire. The odor was analyzed by electronic nose. And criteria for the emission of odor-quality fire detectors are proposed. Cotton, wood, polyurethane, pork, chicken, beef, vegetables, and mackerel were used for samples. As a result, different changes were observed in the fire odors and the cooking odors due to the difference in the main component. Among them, aldehyde-based, hydrogen sulfide, ammonia, and aromatic smell similarity, which had characteristic changes, were used, the similarity index ratio of (aldehyde) / (hydrogen sulfide) and (aldehyde) / (ammonia) is 1.5 or more, If the similarity index ratio of (aldehyde) / (aromatic) is 4 or more, it can be determined that a fire has occurred.

Free Research Field

安全工学関連

Academic Significance and Societal Importance of the Research Achievements

ニオイは構成する分子(約10-10m)数個～十数個で感知可能であるのに対し、煙粒子(10^-8～10^-7m)は10^10個／m^3程度、燃焼ガスは1000ppm～数%程度で感知レベルになる。このため、ニオイによる火災感知が実用化されれば、既存の熱・煙感知器よりも早い火災段階での感知可能性が高い事を示唆している（図1）。米国を中心に、煙・熱感知器にCOガス検知器を追加したマルチ火災感知器に関する研究が行われているが、ニオイ着目した研究はない。