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Study on spontaneous ignition of stored food waste to be used for recycling
Author(s) -
Murasawa Naoharu,
Koseki Hiroshi,
Iwata Yusaku,
Gao Lijing
Publication year - 2013
Publication title -
fire and materials
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.482
H-Index - 58
eISSN - 1099-1018
pISSN - 0308-0501
DOI - 10.1002/fam.2144
Subject(s) - ignition system , spontaneous combustion , food waste , waste management , environmental science , brewing , residue (chemistry) , chemistry , food science , autoignition temperature , thermal , materials science , pulp and paper industry , thermodynamics , engineering , fermentation , physics , coal , biochemistry
Although stored at near room temperature, a large amount of stored industrial food waste or their recycled material gradually heats up and then ignites. To understand this phenomenon, soy sauce squeezing residue produced from the soy sauce brewing process and fish meal residue from processing fish were examined. We used a thermo gravimetric/differential thermal analysis system, a highly sensitive heat flux calorimeter (C80) and a spontaneous ignition tester to study their thermal properties. We applied Frank–Kamenetskii's thermal ignition theory to obtain the critical ignition temperature (Tc) and the relationship between Tc and the pile height. Copyright © 2012 John Wiley & Sons, Ltd.