Determination of SpontaneousIgnition of SSSR and Fish Meal duringTransport and Storage

Naoharu Murasawa, Hiroshi Koseki, Yusaku Iwata, Yasuhito Shibata

Abstract


Trends of wastes-recycle generated from the food industry have started to appear. There are some cases in which food wastes or products manufactured by recycling have generated heat at the low temperatures because of fermentation or oxidization, resulting in spontaneous ignition during transport or storage. In addition, the case in which depletion of oxygen in the storage area owing to fermentation and oxygen deprivation causing death of workers has been reported.In this study, Soy sauce squeezing residue produced during the brewing of soy sauce and Fish meal produced during the processing of Fish residue were considered. Hazard assessment tests focusing on heat analysis were conducted, aiming to acquire basic data for recurrence prevention.


Full Text: PDF DOI: 10.5539/jfr.v1n1p320

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

Copyright © Canadian Center of Science and Education

To make sure that you can receive messages from us, please add the 'ccsenet.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.