Spontaneous heating and ignition in stored palm kernels—the role of anaerobic fermentation

Abstract

495preparations of standardized potency, such as those reviewed in this paper, might well develop. In the absence of such a trend there is still much scope for standardized fungal enzyme preparations in the mill and bakery either as correctives or as a means of improving dough behaviour and loaf quality.The rate of absorption of oxygen by moist palm kernels which had previously fermented under anaerobic conditions has been studied. No evidence was found of the formation of reactive fermentation products able to absorb oxygen rapidly and heat the kernels, thus leading to spontaneous ignition. I t is concluded that the spontaneous ignition of palm kernels in jute bags is less likely than was originally believed, and that the observed outbreaks of fire in these materials may have been due to other causes.