Experimental Study on Thermal Properties and Fire Risk According to Acid Value Change in Palm Oil
(1) Background: this study investigates the impact of acid value changes on the thermal degradation and fire risks of palm oil. It emphasizes the need for systematic risk management in food manufacturing and preparation processes to address safety challenges associated with high-temperature operatio...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-01-01
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| Series: | Fire |
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| Online Access: | https://www.mdpi.com/2571-6255/8/1/25 |
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| _version_ | 1832588504978161664 |
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| author | Myung Il Kim Jong-Bae Baek Mi Jeong Lee |
| author_facet | Myung Il Kim Jong-Bae Baek Mi Jeong Lee |
| author_sort | Myung Il Kim |
| collection | DOAJ |
| description | (1) Background: this study investigates the impact of acid value changes on the thermal degradation and fire risks of palm oil. It emphasizes the need for systematic risk management in food manufacturing and preparation processes to address safety challenges associated with high-temperature operations. (2) Methods: the study employed fire reproduction experiments, fire risk characterization tests, and thermal analyses, including differential scanning calorimetry and thermogravimetric analysis. (3) Result: higher acid values in palm oil significantly reduce smoke points, ignition points, and thermal stability, primarily due to increased free fatty acids and oxidative by-products. These effects are more pronounced in oxidative environments, highlighting the importance of controlling acid value to mitigate fire and thermal risks. (4) Conclusions: this study concludes that increased acid value in palm oil significantly reduces its thermal stability and elevates fire risks due to accelerated oxidation and thermal decomposition. It emphasizes the importance of monitoring acid value and implementing temperature control measures to enhance safety in food manufacturing and cooking processes. |
| format | Article |
| id | doaj-art-b171daba57744dfb96b615f9d19f0ce4 |
| institution | Kabale University |
| issn | 2571-6255 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fire |
| spelling | doaj-art-b171daba57744dfb96b615f9d19f0ce42025-01-24T13:32:20ZengMDPI AGFire2571-62552025-01-01812510.3390/fire8010025Experimental Study on Thermal Properties and Fire Risk According to Acid Value Change in Palm OilMyung Il Kim0Jong-Bae Baek1Mi Jeong Lee2Department of Safety Engineering, Korea National University of Transportation, Chungju 27469, Republic of KoreaDepartment of Safety Engineering, Korea National University of Transportation, Chungju 27469, Republic of KoreaDepartment of Safety Engineering, Korea National University of Transportation, Chungju 27469, Republic of Korea(1) Background: this study investigates the impact of acid value changes on the thermal degradation and fire risks of palm oil. It emphasizes the need for systematic risk management in food manufacturing and preparation processes to address safety challenges associated with high-temperature operations. (2) Methods: the study employed fire reproduction experiments, fire risk characterization tests, and thermal analyses, including differential scanning calorimetry and thermogravimetric analysis. (3) Result: higher acid values in palm oil significantly reduce smoke points, ignition points, and thermal stability, primarily due to increased free fatty acids and oxidative by-products. These effects are more pronounced in oxidative environments, highlighting the importance of controlling acid value to mitigate fire and thermal risks. (4) Conclusions: this study concludes that increased acid value in palm oil significantly reduces its thermal stability and elevates fire risks due to accelerated oxidation and thermal decomposition. It emphasizes the importance of monitoring acid value and implementing temperature control measures to enhance safety in food manufacturing and cooking processes.https://www.mdpi.com/2571-6255/8/1/25palm oilacid valuethermal degradationoxidative stability |
| spellingShingle | Myung Il Kim Jong-Bae Baek Mi Jeong Lee Experimental Study on Thermal Properties and Fire Risk According to Acid Value Change in Palm Oil Fire palm oil acid value thermal degradation oxidative stability |
| title | Experimental Study on Thermal Properties and Fire Risk According to Acid Value Change in Palm Oil |
| title_full | Experimental Study on Thermal Properties and Fire Risk According to Acid Value Change in Palm Oil |
| title_fullStr | Experimental Study on Thermal Properties and Fire Risk According to Acid Value Change in Palm Oil |
| title_full_unstemmed | Experimental Study on Thermal Properties and Fire Risk According to Acid Value Change in Palm Oil |
| title_short | Experimental Study on Thermal Properties and Fire Risk According to Acid Value Change in Palm Oil |
| title_sort | experimental study on thermal properties and fire risk according to acid value change in palm oil |
| topic | palm oil acid value thermal degradation oxidative stability |
| url | https://www.mdpi.com/2571-6255/8/1/25 |
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