2018
DOI: 10.3390/recycling3020026
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Investigation of Accidents during Storage Caused by Fermentation or Oxidation from SSSR and Fishmeal Using Thermal Analysis and Frank-Kamenetskii Theory

Abstract: Abstract:In Japan, where soy sauce production and the fishery industries thrive, soy sauce squeezing residue (SSSR) and fishmeal, which are operational byproducts of these sectors, are produced as waste materials for recycling. SSSR and fishmeal have resulted in accidents due to spontaneous ignition and oxygen deprivation, which are believed to have been caused by the heat generated through fermentation or oxidation; consequently, it is desirable to develop measures that prevent such accidents during storage a… Show more

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“…Microorganisms normally produce heat flows in the range 1-10 pW per cfu (colony forming unit) [13], therefore, an isothermal calorimeter with a detection limit of 1 µW can measure the heat release of as few as 10,000 active bacterial cells [14]. IMC has previously been used for assessment of safe storage conditions for such materials as soy sauce squeezing residue, fish meal, wood chips and forest residues [11,15]. IMC has also been applied to the measurement of heat production in biomass [9,16].…”
Section: Introductionmentioning
confidence: 99%
“…Microorganisms normally produce heat flows in the range 1-10 pW per cfu (colony forming unit) [13], therefore, an isothermal calorimeter with a detection limit of 1 µW can measure the heat release of as few as 10,000 active bacterial cells [14]. IMC has previously been used for assessment of safe storage conditions for such materials as soy sauce squeezing residue, fish meal, wood chips and forest residues [11,15]. IMC has also been applied to the measurement of heat production in biomass [9,16].…”
Section: Introductionmentioning
confidence: 99%