The fire risks with most of the fruits can be considered low, but in some conditions, their oil content, sugar concentrations and how they are processed might cause specific concerns. This article shows the specific properties of oily fruits during their transportation.
Food products with oily properties, such as avocados, coconuts, and dates, are associated with various risks, especially in terms of storage and handling. Multiple research studies have highlighted the potential of derived materials for use as biomass. However, each of these products presents unique challenges in their natural state, particularly concerning self-heating, flammability, and spoilage according to the Transport Information Service from the German Insurance Association.
Coconuts, particularly the copra layer, have a high oil content that can lead to self-heating, making them behave similarly to materials classified under Class 4.2 of the IMDG Code (Substances liable to spontaneous combustion). The decomposition of fats in coconuts further exacerbates the risk of self-heating and potential cargo fires. Coconut fiber, which contains 2-5% coconut oil, is classified as Class 4.1 (Flammable solids) under the IMDG Code. Its high cellulose content makes it highly susceptible to ignition from external sources. Therefore, it is essential to protect coconut fiber from sparks, open flames, and smoking, and to manage moisture exposure carefully. Overly moist bales, particularly during prolonged storage or transit, are at risk of heating and subsequent decay rather than spontaneous combustion.
Date seeds possess significant energy potential due to their combustion characteristics. Although they are not used directly as fuel, they must undergo a biomass transformation process to be effectively utilized. Chemical reactions in date seeds can proceed rapidly at temperatures above 25°C, leading to syrup formation and self-heating. This requires careful handling and storage to prevent excessive heat buildup.
Avocados, in their natural form, do not present a risk of spontaneous combustion. However, their storage conditions are crucial. Without adequate ventilation, avocados can ferment, leading to increased CO2 levels and a decreased supply of atmospheric oxygen. Proper ventilation is necessary to prevent spoilage and ensure optimal storage conditions.
While avocados, coconuts, and dates are valuable materials with potential biomass applications, their storage and handling involve specific risks. Coconuts are prone to self-heating and flammability due to their oil content, requiring stringent precautions. Date seeds, although not directly used as fuel, can self-heat at elevated temperatures, necessitating careful management. Avocados, while not at risk of spontaneous combustion, need proper ventilation during storage to avoid fermentation and spoilage. Addressing these risks effectively ensures safe and efficient transportation of these materials.
I'm an economist specializing in agricultural economics, agribusiness planning, bioeconomy, and renewable energy. My passion for writing fuels my goal to contribute to a more resilient and efficient agricultural system that balances economic profitability with environmental stewardship. Through my research, I aim to advocate for sustainable practices that benefit both farmers and the environment.
