Stages Of Storage Research Articles

Algal food safety: Possible contaminations, challenges of harmonized quality assessments, and suggested recommendations for the nascent industry of microalgae-based products

Microalgae are valuable sources of human nutritional products, leading to growing interest in algae-based dietary supplements. Research is still ongoing for high-value commodities from microalgae to cover the food demands of the ever-increasing human population. Thus far, there is a dearth of comprehensive information available on the safety of microalgae-based products (MP) for the food sector. Algal food safety (AFS) is a nascent field, and consequently, quality analysis has not been adequately explored; the lack of hygienic requisites is a matter of concern for scientists, producers, policymakers, and consumers. In this review, we aim to provide the available knowledge on the potential hazards, critical insights into the necessity of AFS, as well as quality control (QC) and regulations. This paper briefly reviews bottlenecks at each step of the production process, from the pre-cultivation to the storage stage. Plus, quality assessment criteria are discussed, including toxicological and microbiological standards. Additionally, it describes the role of all stakeholders in the algal food industry. Finally, we discuss a few suggested solutions to address the gaps in AFS.

Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production.

The heightened interest in healthy dietary practices and the preference for fresh, minimally processed foods with reduced additives have witnessed a significant surge among consumers. Within this context, bioactive compounds have garnered attention as potent agents offering beneficial biological effects when integrated into food formulations. Nevertheless, the efficacy of these bioactive compounds in product development encounters numerous challenges during various processing and storage stages due to their inherent instability. Addressing these limitations necessitates exploring novel technological approaches tailored explicitly to the application of bioactive compounds in food production. These approaches should not only focus on preserving the bioactive compounds within food matrices but also on retaining the sensory attributes (color, taste, and aroma) of the final food products. The impact of microalgae and their bioactive compounds on human health and well-being has been extensively reported in the literature. However, there is still a gap regarding the processing and stability of microalgal bioactive compounds to improve their application in the food industry. The main goal of the present work is to point out how to overcome technological challenges in enhancing the stability of bioactive compounds from microalgae for optimal food applications.

The Impact of the Combined Effect of Inhalation Anesthetics and Iron Dextran on Rats' Systemic Toxicity.

Disruption of any stage of iron homeostasis, including uptake, utilization, efflux, and storage, can cause progressive damage to peripheral organs. The health hazards associated with occupational exposure to inhalation anesthetics (IA) in combination with chronic iron overload are not well documented. This study aimed to investigate changes in the concentration of essential metals in the peripheral organs of rats after iron overload in combination with IA. The aim was also to determine how iron overload in combination with IA affects tissue metal homeostasis, hepcidin-ferritin levels, and MMP levels according to physiological, functional, and tissue features. According to the obtained results, iron accumulation was most pronounced in the liver (19×), spleen (6.7×), lungs (3.1×), and kidneys (2.5×) compared to control. Iron accumulation is associated with elevated heavy metal levels and impaired essential metal concentrations due to oxidative stress (OS). Notably, the use of IA increases the iron overload toxicity, especially after Isoflurane exposure. The results show that the regulation of iron homeostasis is based on the interaction of hepcidin, ferritin, and other proteins regulated by inflammation, OS, free iron levels, erythropoiesis, and hypoxia. Long-term exposure to IA and iron leads to the development of numerous adaptation mechanisms in response to toxicity, OS, and inflammation. These adaptive mechanisms of iron regulation lead to the inhibition of MMP activity and reduction of oxidative stress, protecting the organism from possible damage.

Empirical Analysis of Food Losses and Waste in Ukraine

Abstract At each stage of the food chain, the cost of food losses differs significantly. Also, they are significantly differentiated depending on the type of products and the region, which requires different approaches to solving this problem. The purpose of our research is to assess the degree of impact of food losses and waste at each of the stages of the food chain in their total volume for a specific type of product. The empirical research was conducted using primary sources and secondary data. Primary sources were used to calculate food losses and waste according to the FAO methodology. Secondary data were used for correlation and regression analysis. According to the results of the correlation and regression analysis, the assumption of relationship absence is not confirmed, all factors are significant. It was established that the greatest impact on the volume of food losses and waste per person occurs at the stages of production and consumption, except potatoes and vegetables – the greatest impact on the amount of food losses in these groups is caused by losses at the stage of delivery and sale, at the same time food losses at the stage of handling and storage have the least impact on the performance indicator – physical restriction of access to food. The results of this empirical study are a necessary condition for making appropriate management decisions regarding the implementation of measures to achieve SDG 2, 12 in Ukraine.

Evolution of CO2 Storage Mechanisms in Low-Permeability Tight Sandstone Reservoirs

Understanding the storage mechanisms in CO2 flooding is crucial, as many carbon capture, utilization, and storage (CCUS) projects are related to enhanced oil recovery (EOR). CO2 storage in reservoirs across large timescales undergoes the two storage stages of oil displacement and well shut-in, which cover multiple replacement processes of injection–production synchronization, injection only with no production, and injection–production stoppage. Because the controlling mechanism of CO2 storage in different stages is unknown, the evolution of CO2 storage mechanisms over large timescales is not understood. A mathematical model for the evaluation of CO2 storage, including stratigraphic, residual, solubility, and mineral trapping in low-permeability tight sandstone reservoirs, was established using experimental and theoretical analyses. Based on a detailed geological model of the Huaziping oilfield, calibrated with reservoir permeability and fracture characteristic parameters obtained from well test results, a dynamic simulation of CO2 storage for the entire reservoir life cycle under two scenarios of continuous injection and water–gas alternation were considered. The results show that CO2 storage exhibits the significant stage characteristics of complete storage, dynamic storage, and stable storage. The CO2 storage capacity and storage rate under the continuous gas injection scenario (scenario 1) were 6.34 × 104 t and 61%, while those under the water–gas alternation scenario (scenario 2) were 4.62 × 104 t and 46%. The proportions of storage capacity under scenarios 1 and 2 for structural or stratigraphic, residual, solubility, and mineral trapping were 33.36%, 33.96%, 32.43%, and 0.25%; and 15.09%, 38.65%, 45.77%, and 0.49%, respectively. The evolution of the CO2 storage mechanism showed an overall trend: stratigraphic and residual trapping first increased and then decreased, whereas solubility trapping gradually decreased, and mineral trapping continuously increased. Based on these results, an evolution diagram of the CO2 storage mechanism of low-permeability tight sandstone reservoirs across large timescales was established.

Synthesis of robust memory modes for linear quantum systems with unknown inputs

In this paper, the synthesis of robust memory modes for linear quantum passive systems in the presence of unknown inputs has been studied, aimed at facilitating secure storage and communication of quantum information. In particular, we can switch on decoherence-free (DF) modes in the storage stage by placing the poles on the imaginary axis via a coherent feedback control scheme, and these memory modes can further be simultaneously made robust against perturbations to the system parameters by minimizing the condition number associated with imaginary poles. The DF modes can also be switched off by tuning the controller parameters to place the poles in the left half of the complex plane in the writing/reading stage. We develop explicit algebraic conditions guiding the design of such a coherent quantum controller, which involves employing an augmented system model to counter the influence of unknown inputs. Examples are provided to illustrate the procedure of synthesizing robust memory modes for linear optical quantum systems.

Effect of Chitosan/Gum Arabic Blends Enriched by Sodium Nitroprusside or Methyl Salicylate on the Storability and Antioxidant Activity of Tomato Fruit.

The impact of methyl salicylate (MeSA) or sodium nitroprusside (SNP) in chitosan (CS)/Gum Arabic (GA) mixture on physio-chemical characteristics and antioxidant status during the postharvest ripening of green tomato fruits was studied. CS/GA-MeSA at a 1 mM formulation was the best treatment to retard firmness and titratable acidity (TA) losses. Moreover, this formulation retarded pigmentation progress where it had the lowest significant values of total carotenes (TCs) and lycopene (LYP) contents until the 15th day of the storage period, as well as efficiently faced the rise in malondialdehyde (MDA) levels. Moreover, peroxidase (POD), polyphenol oxidase (PPO), catalase (CAT), and phenylalanine ammonia-lyase (PAL) activities of tomatoes treated with CS/GA-SNP at 2 mM were significantly better than that of control in the primary stages of storage. CS/GA-SNP at a 2 mM formulation showed an extremely high significant content of total polyphenol (TP) in the early stage of storage, while CS/GA and CS/GA-MeSA at 1 and 2 mM accumulated higher significant TP contents than uncoated fruits at the late stage of storage. All formulations were characterized by FTIR spectroscopy. Furthermore, the polymer formulations exhibited strong antifungal activity against Alternaria alternata and Botrytis cinerea as major pathogens of postharvest tomatoes. Transmission electron microscope (TEM) observations for the mycelia of both fungi treated by CS/GA-MeSA at 2 mM revealed serious ultrastructural damage, including distortion of the cell wall and cell membrane and degradation of cytoplasmic organelles.

SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages

Understanding the evolution of aroma profiles in stored sesame paste (SP) is essential for maintaining its quality. This study investigated the storage quality of SP and potential aroma markers indicative of sensory degradation. The descriptive sensory analysis demonstrated changes in aroma attributes during storage, transitioning from roasted sesame and nutty aromas to fermented and green aromas. Physicochemical analysis showed deepening color, intensified lipid oxidation, decreased levels of bioactive components, increased particle aggregation, and deteriorated flowability over 63 days at 40 °C. Gas chromatography-olfactometry-mass spectrometry identified 37 aroma-active compounds, with pyrazines, aldehydes, and phenols identified as the major constituents. Partial least squares regression analysis revealed 2-ethyl-3-methyl-pyrazine, 2-methoxy-4-vinylphenol, and benzaldehyde as key aroma-active compounds contributing significantly to the distinctive aromas “roasted nut and roasted sesame” found in SP. Conversely, hexanal and dimethyl disulfide emerged as potential markers of undesirable aromas in SP, including “rancid, green, and fermented”. These findings provide insights into SP changes during storage, which is vital for preservation and quality enhancement strategies.

Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stage

As an emerging physical technology, magnetic fields have been used to improve the quality of frozen and refrigerated foods. This study compared the effect of applying a static magnetic field (2 mT) at different stages of freezing and storage on the quality of frozen dough. Results suggested that the magnetic field significantly impacted frozen dough quality. It not only prevented the formation of ice crystals during the pre-freezing stage but also inhibited ice crystal growth during the following frozen storage. This effect helped to maintain the integrity of gluten proteins and their adhesion to starch granules by preventing the breakage of disulfide bonds and the depolymerization of gluten macromolecules. It was also observed that yeast inactivation and glutathione release were reduced, resulting in improved air retention and air production capacity of the dough. This, in turn, led to a more appealing volume and texture quality of the finished bread.

Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure

This study investigated the impact of adding tea polyphenols (TP) on the quality of mackerel puree during refrigerated storage. The study used whole mackerel fish and analyzed the sensory characteristics, physicochemical properties, and microstructure of the puree. As storage time increased, significant changes occurred in the puree, including increased levels of thiobarbituric acid value, protein carbonyl, and free radicals. The water holding capacity, whiteness, and pH value of the puree decreased. However, the addition of TP helped to preserve the quality of the mackerel puree, particularly in the later stages of storage. This was evidenced by reduced oxidation of lipids and proteins, minimal color change, and a more compact microstructure. The study also revealed that TP contributes to the development of a gel network within the mackerel puree, enhancing water retention and sensory qualities. These findings suggested that TP treatment has potential for preserving mackerel puree during refrigeration.

Quantitative Analysis of Fungal Contamination of Different Herbal Medicines in China.

Herbal medicines are widely used for clinical purposes worldwide. These herbs are susceptible to phytopathogenic fungal invasion during the culturing, harvesting, storage, and processing stages. The threat of fungal and mycotoxin contamination requires the evaluation of the health risks associated with these herbal medicines. In this study, we collected 138 samples of 23 commonly used herbs from 20 regions in China, from which we isolated a total of 200 phytopathogenic fungi. Through morphological observation and ITS sequencing, 173 fungal isolates were identified and classified into 24 genera, of which the predominant genera were Fusarium (27.74%) and Alternaria (20.81%), followed by Epicoccum (11.56%), Nigrospora (7.51%), and Trichocladium (6.84%). Quantitative analysis of the abundance of both Fusarium and Alternaria in herbal medicines via RT-qPCR revealed that the most abundant fungi were found on the herb Taraxacum mongolicum, reaching 300,000 copies/μL for Fusarium and 700 copies/μL for Alternaria. The in vitro mycotoxin productivities of the isolated Fusarium and Alternaria strains were evaluated by using liquid chromatography-tandem mass spectrometry (LC-MS/MS), and it was found that the Fusarium species mainly produced the acetyl forms of deoxynivalenol, while Alternaria species mainly produced altertoxins. These findings revealed widely distributed fungal contamination in herbal medicines and thus raise concerns for the sake of the quality and safety of herbal medicines.

Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review

Over the last decades, a significant rise in fruit consumption has been noticed as they contain numerous nutritional components, which has led to the rise in fruit production globally. However, fruits are highly liable to spoilage in nature and remain vulnerable to losses during the storage and preservation stages. Therefore, it is crucial to enhance the storage life and safeness of fruits for the consumers. To keep up the grade and prolong storage duration, various techniques are employed in the food sector. Among these, biopolymer coatings have gained widespread acceptance due to their improved characteristics and ideal substitution for synthetic polymer coatings. As there is concern regarding the safety of the consumers and sustainability, edible coatings have become a selective substitution for nurturing fruit quality and preventing decay. The application of polysaccharide-based edible coatings offers a versatile solution to prevent the passage of moisture, gases, and pathogens, which are considered major threats to fruit deterioration. Different polysaccharide substances such as chitin, pectin, carrageenan, cellulose, starch, etc., are extensively used for preparing edible coatings for a wide array of fruits. The implementation of coatings provides better preservation of the fruits such as mango, strawberry, pineapple, apple, etc. Furthermore, the inclusion of functional ingredients, including polyphenols, natural antioxidants, antimicrobials, and bio-nanomaterials, into the edible coating solution matrix adds to the nutritional, functional, and sensory attributes of the fruits. The blending of essential oil and active agents in polysaccharide-based coatings prevents the growth of food-borne pathogens and enhances the storage life of the pineapple, also improving the preservation of strawberries and mangoes. This paper aims to provide collective data regarding the utilization of polysaccharide-based edible coatings concerning their characteristics and advancements for fruit preservation.

Storage Temperature Affects the Accumulation of Phenolics in Fresh-Cut Melon by Accelerating the Sucrose Decomposition

To accurately evaluate the role of storage temperature in improving the quality of fresh-cut fruits and vegetables, the effects of two storage temperatures (5 °C and 15 °C) on the phenylpropanoid pathway and sucrose metabolism in fresh-cut melon (cv. Yugu) cubes were determined. A higher temperature (15 °C) expedited sucrose decomposition in the melon cubes at the early stage of storage, resulting in higher levels of glucose and fructose. This effect was corroborated by increased activities of acid invertase (AI), neutral invertase (NI), and sucrose synthase cleavage (SS-c), along with higher expressions of CmAI1/2, CmNI1/2, and CmSS1/2 in the melon cubes at 15 °C. Additionally, the higher activity and gene expression of hexokinase in melon cubes at 15 °C led to an increase in the utilization rate of sugars toward downstream metabolic pathways. Moreover, the melon cube storage at 15 °C elevated the activities and gene expressions of phenylalanine ammonia lyase (PAL), cinnamic acid 4-hydroxylase (C4H), and 4-coumaric acid: CoA ligase (4CL), thereby increasing the synthesis of phenolics. Sucrose showed a significant negative correlation with PAL, C4H, and 4CL, as well as with CmPAL5/7 and CmC4H1/3. However, hexokinase displayed a significant positive correlation with PAL, C4H, and 4CL, as well as with CmPAL1, CmPAL3-9, CmC4Hs, and Cm4CLs. These findings demonstrate that a higher-temperature storage of melon cubes can accelerate the phenylpropanoid pathway and sucrose metabolism by regulating the activity and gene expression of related enzymes, thereby inducing phenolic accumulation. These results also indicate that lower-temperature storage is not conducive to the conversion of sugars into phenolics in fresh-cut melon. Therefore, the temperature can be appropriately and briefly raised in the production and preservation process of fresh-cut melon to obtain higher levels of phenolics.

A Sustainable Material for Sheep's Cheese Wedges Stored under Different Atmosphere Conditions.

This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep's cheese wedges packaging as an alternative to conventional non-sustainable plastic materials. Four different packaging treatments (air, vacuum, and CO2/N2 gas mixtures 50/50 and 80/20% (v/v)) were studied. Changes in gas headspace composition, sensory properties, cheese gross composition, weight loss, pH, colour, and texture profile were investigated at 5 ± 1 °C storage for 56 days. The sensory analysis indicated that vacuum packaging scored the worst in paste appearance and holes, and air atmosphere the worst in flavour; it was concluded that cheeses were unfit from day 14-21 onwards. Air and vacuum packaging were responsible for most of the significant changes identified in the texture profile analysis, and most of these happened in the early stages of storage. The colour parameters a* and b* differentiated the air packaging from the rest of the conditions. As in previous studies using conventional plastic materials, modified atmosphere packaging, either CO2/N2 50/50 or 80/20% (v/v), was the most effective preserving technique to ensure the quality of this type of cheese when comparing air and vacuum packaging treatments.

Nanomaterials with Enzyme-like Properties for Combatting Foodborne Pathogen Infections: Classifications, Mechanisms, and Applications in Food Preservation.

During the transportation and storage of food, foodborne spoilage caused by bacterial and biofilm infection is prone to occur, leading to issues such as short shelf life, economic loss, and sensory quality instability. Therefore, the development of novel and efficient antibacterial agents capable of efficiently inhibiting bacteria throughout various stages of food processing, transportation, and storage is strongly recommended by researchers. The emergence of nanozymes is considered to be an effective candidate for inhibiting foodborne bacteria agents in the food industry. As potent antibacterial agents, nanozymes have the advantages of low cost, high stability, strong broad-spectrum antibacterial ability, and biocompatibility. Herein, we aim to summarize the classification status of various nanozymes. Furthermore, the general catalytic bacteriostatic mechanism of nanozymes against intracellular bacteria, planktonic bacteria, and biofilm activities are highlighted, mainly concerning the destruction of cell walls and/or membranes, reactive oxygen species regulation, HOBr/Cl generation, damage of intracellular components, and so forth. In particular, the review focuses on the pivotal role of nanozymes as antibacterial agents and delivery vehicles in the fields of food preservation applications. We look forward to the future prospects, especially in the field of food preservation, to promote broader applications based on antimicrobial nanozymes.

Effect of storage on microbioa and enzyme proteomic profile of low-temperature Daqu

Daqu provides microbiota, flavor substances and enzymes for liquor fermentation. Storage after fermentation is an essential stage for the mature of Daqu. However, it is still unclear about the effect of storage on the microbiota structure and enzyme profile. Here, this work revealed the variation of microbiota structure and enzyme profile after storage of low-temperature Daqu using amplicon sequencing and proteomic profile analysis. Results showed that the content of acidity significantly increased by 13.79% (P ＜0.05). The saccharification power, liquefaction power and fermentation power significantly increased by 2.90%, 17.32% and 16.04%, respectively (P ＜0.05). The contents of 3-methyl-1-butanol and 1-octen-3-ol increased by 147.19% and 29.12%, respectively (P ＜0.05). Lichtheimia, Saccharomyces, Rhizopus, Aspergillus, Pantoea, Lactiplantibacillus, Pichia, Lacticaseibacillus, Pseudomonas, Linnemannia, Levilactobacillus, Pediococcus, Paenibacillus and Lactobacillus were the major enzyme-producing microbiota (average protein abundance >1%) using proteomic profile analysis. After storage, the relative abundances of Lactobacillus and Aspergillus increased from 2.59% to 17.63%, and 7.53%–33.67% using amplicon sequencing, respectively. The protein abundance of α-amylase produced by Aspergillus increased from 0.05% to 0.11%, and was consistent with variations of the relative abundance of Aspergillus, and the liquefaction power. The protein abundance of lactic acid dehydrogenase produced by Lactobacillus increased from 0.07% to 0.11%, and was consistent with the variation of relative abundance of Lactobacillus. This work revealed the effect of storage on microbioa and enzyme proteomic profile of low-temperature Daqu. It would be beneficial for controlling the storage stage of Daqu, and help improving the quality of Daqu.

Insights into the antibacterial effectiveness of linalool against Shigella flexneri on pork surface: Changes in bacterial growth and pork quality

Shigella flexneri has the ability to contaminate pork and cause foodborne diseases. This study aimed to examine the effectiveness of linalool (a natural preservative) against S. flexneri and explore its potential application in contaminated pork. The results showed that linalool was capable of damaging the cell membrane and binding to the DNA of S. flexneri, and inhibiting biofilm formation and disrupting mature biofilms. The antibacterial effectiveness of linalool on the surface of pork was further demonstrated by analyzing the physicochemical properties of the pork (i.e., weight loss rate, pH value, color index, and TVB-N value) and its protein profiles. Linalool did not completely kill S. flexneri in pork at minimum bactericidal concentration (MBC) concentration and its antibacterial effect of linalool was stronger during the initial stage of storage. During storage, linalool influenced the abundance of specific proteins in the pork, particularly those involved in pathways related to fat metabolism. These findings offer novel insights into the antibacterial efficacy of linalool and its underlying mechanism in pork.

Riboflavin alleviates the occurrence of anthracnose caused by Colletotrichum gloeosporioides in postharvest mango and the possible mechanisms involved

Colletotrichum gloeosporioides is a major pathogenic fungus that causes anthracnose in stored mangoes, and it exhibits higher pathogenicity compared to Colletotrichum acutatum. This study primarily investigates the mechanism by which riboflavin prevents mango anthracnose caused by Colletotrichum gloeosporioides. In vitro experiments demonstrated that a concentration of 1.0 mmol L−1 riboflavin exhibited a strong inhibitory effect on spore germination of Colletotrichum gloeosporioides strains isolated from different major mango-producing regions in China, surpassing the efficacy of the chemical agent pyrimethanil. Furthermore, mango fruits infected with Colletotrichum gloeosporioides and treated with 1.0 mmol L−1 riboflavin exhibited a significant reduction in disease index. The mechanism behind this is that riboflavin not only generated reactive oxygen species (ROS) but also induced the production of ROS in the fruit during the early stages of storage, directly killing Colletotrichum gloeosporioides. Additionally, riboflavin activated phenylalanine ammonia lyase (PAL) and peroxidase (POD), leading to the production of total phenols and lignin, enhancing the fruit's disease resistance. Riboflavin also increased the activity of β-1,3-glucanase (GLU) and chitinase (CHI), which can disrupt the cell wall of Colletotrichum gloeosporioides. Moreover, riboflavin enhanced the activity of superoxide dismutase (SOD) and catalase (CAT) in the fruit, reducing weight loss percentage and minimizing the degradation of total soluble solids (TSS). These findings highlight the efficacy of riboflavin in preventing and controlling mango anthracnose.

“Age” of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction

This study investigates the dynamic changes in the aroma profile of Tuo tea during long-term storage, a process not well understood yet critical to the formation of aged tea’s unique characteristics. Aroma profiling of Tuo tea samples stored for 2 to 25 years was conducted using sensory evaluation and the HS-SPME/GC × GC-QTOFMS technique, revealing a progressive transition from fresh, fruity, and floral scents to more stale, woody, and herbal notes. Among 275 identified volatiles, 55 were correlated with storage duration (|r| > 0.8, p < 0.05), and 49 differential compounds (VIP > 1, FC > 1.2, FC < 0.833, p < 0.05) were identified across three storage stages (2–4, 5–10, and 13–25 years). Furthermore, theaspirane, eucalyptol, o-xylene, and 1-ethylidene-1H-indene were selected as potential markers of Tuo tea aging, incorporating the implementation of a Random Forest (RF) model. Additionally, our model exhibited high accuracy in predicting the age of Tuo tea within a prediction error range of −2.51 to 2.84 years. This research contributes to a comprehensive understanding of the impact of storage time on tea aroma and aids in the precise identification of tea age.

Assessment of Syngas Storage Tank Hazards Taking Account of the Domino Effect

In most countries energy needs are satisfied using fossil fuels. Fossil fuel combustion involves environmental pollution and greenhouse gas emissions. The effect of the depletion of natural resources and the growing awareness of the need to protect the environment are the reasons that clean energy and alternative energy sources have been significant research issues. One of the most important technologies enabling efficient generation of low-emission energy is the gasification process of synthesis gas production. Syngas is primarily composed of hydrogen and carbon monoxide, but depending on the feedstock, it can also contain smaller concentrations, e.g., of carbon dioxide, methane and nitrogen. Because synthesis gas contains flammable and toxic substances, it may pose hazards to humans and the environment at every stage of gas production, storage, transport or final utilization if released uncontrollably. This paper presents the results of analyses related to hazards created by an uncontrollable release of synthesis gas during storage. A failure of a syngas system may cause damage to other, subsequent technological systems and facilities located in the neighborhood and containing dangerous substances. The problem gains special significance if syngas is stored in many tanks, where a failure of one may result in damage to subsequent tanks due to the so-called domino effect. The conditions in which the domino effect may occur are analyzed and the effect occurrence probability is determined depending on the mutual location of the tanks.