Determination of SpontaneousIgnition of SSSR and Fish Meal duringTransport and Storage

Naoharu Murasawa, Hiroshi Koseki, Yusaku Iwata and Yasuhito Shibata

Journal of Food Research, 2012, vol. 1, issue 1

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.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2012
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/404961/files/14721-45406-1-SM.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:aesjfr:404961

Access Statistics for this article

More articles in Journal of Food Research from Canadian Center of Science and Education
Bibliographic data for series maintained by AgEcon Search ().