Thermal fogging technology is a method based on vaporizing an oil in liquid form at high temperatures and dispersing it into the air as fine particles (fog). These devices heat the oil liquid to 400 °C to vaporize it and then rapidly spray it over crops as a dense fog (white smoke). Because the oil is sprayed as smoke, it protects flowers with an anti-freeze effect. The oil must be vaporized at temperatures that meet criteria and standards. Devices vaporizing at 800 °C overcook the oil, resulting in excessively small micron sizes that do not provide effective protection, resembling rubber smoke. The sprayed fog must be vaporized with micron sizes that comply with standards. To provide effective protection, it must be sprayed raw. Oils such as diesel, paraffinic oil, vegetable glycerin, and LP fogging oil can be used.
This method plays a very effective role in combating agricultural frost and can also be used in pest and harmful organism control.
Application Areas and Conditions
Thermal fogging method is especially preferred in the following areas:
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Fruit orchards (plum, almond, apricot, peach, apple, walnut, etc.)
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Greenhouses (strawberry, tomato, pepper, eggplant, cucumber, etc.)
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Field vegetable cultivation areas (potato, watermelon, etc.)
Advantages
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It is portable and can be easily transported to different regions.
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Does not require electrical infrastructure.
- More economical than frost fans and has a greater capacity to protect larger areas.
With correct device selection and timely application, thermal fogging becomes an important protective method for sustainable production in agriculture.