Abstract
Recently, a demand for the reuse, recycling and reduction of waste has arisen. In the food industry, efforts are being made to recycle the waste produced and use resources more efficiently. However, some industrial food waste or recycled waste materials generate heat as a result of fermentation and oxidation, which leads to an increase in temperature during storage and transport, ultimately resulting in spontaneous ignition. In this study, we examined the fermentation and heat generation by soy sauce squeezing residue (SSSR) produced during the brewing of soy sauce and by the fish meal produced during the processing of fish residue. The objective of this study was to investigate the causes of fires using various heat analysis methods and to understand the processes of fermentation and oxidation of food industry waste that lead to spontaneous ignition.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
