Causes of accidents by soy sauce squeezing residue and fish meal

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.