The vinasse-protein three-phase foam extinguishing agent was prepared by adding the vinasse particles in protein foam, which was hydrolyzed using alkali alcohol hydrolysis process. The effects of the foam stabilizing agent on the foam stability, and the influence of vinasse content on the expansion property, 25% drain?age time, spreadability of the three-phase foam fire extinguishing agent were analyzed. The fire extinguishing performance contrast between protein foam and three-phase foam was implemented. The results showed that the foam stabilizing agent could enhance the support of protein foam effectively on the vinasse particles. With the increase of vinasse content, the expansion and spreadability de?creased gradually, and the 25% drainage time increased at first and then decreased. In comparison with the protein foam fire extin?guishing agent, the extinguishing velocity of the three-phase foam fire extinguishing agent with 10%vinasse (mass fraction) decreased slightly, and the burnback time increased about 2 times. It was found that the anti-burning property improvement is mainly result?ed from the strengthening effect of vinasse particles on the foam skeleton and the shielding function of vinasse carbonization shells on the flame thermal radiation.%采用碱-醇水解工艺对酒糟蛋白进行水解,在蛋白泡沫中引入酒糟粉体第三相,制备酒糟-蛋白泡沫灭火剂,分析稳泡剂对泡沫稳定性的影响,研究泡沫发泡性能、25%析液时间和铺展性能随酒糟含量的变化规律,并与蛋白泡沫进行灭火性能对比.结果表明,稳泡剂能够有效增强蛋白泡沫对酒糟颗粒的支撑作用,提高酒糟-蛋白泡沫的稳定性;随着酒糟含量的增加,发泡倍数和铺展性能逐渐降低,25%析液时间呈现先上升后下降的趋势.当酒糟含为10%(质量分数)时,相比蛋白泡沫,在灭火速度略有降低的同时,其抗烧时间提高了约2倍.酒糟固体微粒对泡沫骨架的强化作用及其高温碳化形成壳体对热辐射的屏蔽作用是导致蛋白泡沫抗烧性能提高的主要原因.
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