Re: Outstanding explanation, Moses: clarifications
Miles
>Unfortunately, Moses' explanation isn't technically correct, though he does capture the common sense facts that air, and a suitable oil composition, are both required.
Heat is not generated by evaporation of anything.
I am some sort of chemist, and this is how I would explain it:
The drying oils like BLO, Danish, Tung etc have unsaturated, reactive molecules that react with oxygen, which starts the polymerisation process and enables them to form a film. The reaction with oxygen is exothermic - releases heat. The reaction also goes faster if the temperature is higher, so it can 'run away' if the conditions are right.
The role of the drying agent (usually a metal like cobalt, but iron and copper are also powerful accelerators) is to speed up the initial reaction with oxygen.
Air is needed to provide oxygen - not much needed at first, but of course a fire can't continue to burn in a closed container, so that is a good precaution. You'd find your rags go stiff (the oil has 'dried' fully) even in a closed container, I think, as not much oxygen is needed to just polymerise the oil.
The key seems to be that the heat from the reaction, if it results in the rags (oil) getting warmer, causes a substantial acceleration of the oxidation reaction, and hence faster heat production and....poof! A big bundle of rags is a good insulator - the ones in the middle can't lose heat very easily, and they all warm each other. Spreading them out obviously prevents this runaway stage of the process. However, the worst case would be any sort of stove or chimney where air would be drawn through the warming rags, and would enable a really good burn once they ignite.
SO - the common practice is perfectly correct, and common sense is explained by the chemistry - but there are a few extra points that might be worth noting:
1) the air supply makes most difference at the burning stage, unless you were to positively squeeze out almost all the air from your closed container, your rag will still dry and stiffen up.
2) evaporation has nothing much to do with the process - it's all about the escape of heat, and there is usually little evaporable solvent involved unless you have diluted the oil with turpentine - in which case ventilating the rags is even more important.
3) heat flow and air flow are not the same - think about stoves and chimneys, and convection from a source of heat driving airflow as a dangerous combination
4) drying agents greatly accelerate the initial reaction rate and do increase the risk of combustion - AND contamination with iron, rust, copper, and so on can act as very effective drying agents so contamination of rags could be an issue - don't mix metalworking and drying oils (might also spoil your finish)
5) Chemistry shows that light also greatly accelerates oxidation reactions, so putting drying oil in the sun can speed it up - how much depends on the oil. It would be interesting to know if anyone has noticed this in practice... (this is why potato chips in clear bags don't last so long).
One key thing that is hard to specify is how long is long enough to leave the rags before they stop being able to self-ignite. The answer will vary so much for different oils, ambient temperatures, and drying agents that no one answer could be right. However, once the rags have gone stiff, it's probably a fair bet that they have done most of the oxidation (though they will keep on slowly hardening for a long time). It may be that the smell could tell you something, but I don't know if that would work in practice. Staying on the safe side and taking positive precautions is going to remain the only good bet.
I hope this helps to explain some of what most people already know, and if anyone wants more detail on how oils oxidise, I have plenty of technical material that goes into detail - it's actually an extremely complex bit of chemistry, and the paint, varnish, and food oil industries have studied it for the last hundred and fifty years without figuring out all the mechanisms. However, we do know why BLO smells that way and that you can't make good-tasting oily food that lasts a long time!
Miles