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Pyrotechnic composition effects on cinnamic acid smoke obscuration in the infrared and visible regions

机译:烟火成分对红外和可见光区域中肉桂酸烟雾的影响

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摘要

The effect of altering the composition of cinnamic acid based smokes on thetransmission of the smoke in the visible and infrared regions was observed.The effect of the proportion of cinnamic acid (CA) in the composition, the fuelto oxidant ratio, and the inclusion of additional components in the compositionon the mass extinction coefficient is described. It is observed that thestandard CA composition is optimised for performance in the visible regioncompared to the mid-IR region in which performance is much poorer.
机译:改变肉桂酸基烟气成分对烟气的影响 观察到烟雾在可见光和红外区域的传播。 肉桂酸(CA)在组合物,燃料中的比例的影响 与氧化剂的比例,以及在组合物中包含其他成分 关于消光系数的描述。据观察, 标准CA成分针对可见区域的性能进行了优化 与中红外地区相比,在中红外地区的表现要差得多。

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