firehga02

FIRE PREVENTION INVESTIGATIONS IN HOPS: 

FIRE PREVENTION INVESTIGATIONS IN HOPS by David Hysert, John I. Haas, Inc. Presented at Hop Growers of America 2002 Annual Convention Gleneden Beach, OR Thursday, January 31, 2002

Fire prevention investigations in hops - presentation outline: 

Fire prevention investigations in hops - presentation outline Introduction Spontaneous combustion of hops Laboratory tests Bale tests - harvest 2001 Conclusions Future work Questions & Answers

INTRODUCTION: 

INTRODUCTION Warehouse fires 1999 & 2000 (photo). Common (unproven) beliefs: CTZ is the culprit. High moisture is bad. High baling temperature is bad. Industry sharing. Operations changes. Scientific investigations. The imperative: NO MORE FIRES!

2000 Hop Warehouse Fire: 

2000 Hop Warehouse Fire

INTRODUCTION: 

INTRODUCTION Warehouse fires 1999 & 2000. Common (unproven) beliefs: CTZ is the culprit. High moisture is bad. High baling temperature is bad. Industry sharing. Operations changes. Scientific investigations. The imperative: NO MORE FIRES!

Spontaneous combustion of hops: 

Spontaneous combustion of hops Warehouse and kiln fires Effects on operations Effects on insurance The main culprit - CTZ Our primary objective: NO MORE FIRES! Our approach: Scientific investigation Two phases: Laboratory tests Bale tests @ harvest

Western Fire Center, Inc.: 

Western Fire Center, Inc. Located in Kelso, WA Fire Testing, Research, Investigation, Consulting, Litigation Support, Modeling, Animation, Code Approval.

Laboratory Testing: 

Laboratory Testing 4’ Oven with Technician for Size Perspective

Laboratory Testing: 

Laboratory Testing Small Oven

Laboratory Testing: 

Laboratory Testing 4 Cube Sizes: 18”, 8”, 4”, 2”

Laboratory Testing: 

Laboratory Testing Thermocouples In 8” Basket

Laboratory Testing: 

Laboratory Testing 4” Cube Unpacked 4” Cube Packed

Laboratory Testing: 

Laboratory Testing Calculations can be made to show self-ignition point and critical radius. The Columbus variety performs the worst. When insulated by other bales the inner bales have a greater tendency to smolder. Identified a need for further field tests. Conclusions

Video of Hop Bale Burn: 

Video of Hop Bale Burn

Bale Testing - Harvest 2001: 

Bale Testing - Harvest 2001 Further the understanding of the science behind hops bale self-ignition. Quantify time and temperature information of bale self-ignition. Look at effect of ambient temperature on preventing self-ignition. Objectives

Bale Testing - Harvest 2001: 

Bale Testing - Harvest 2001 Bale Testing Area The WFCi team set-up a Remote testing facility at the Sunny Hops Farm.

Bale Testing - Harvest 2001: 

Bale Testing - Harvest 2001 Two fully functional data acquisition and interpretation systems. Front View Rear View The two systems continuously monitored bale temperatures for 7 days.

Bale Testing - Harvest 2001: 

Bale Testing - Harvest 2001 Results Data from the tests were graphed to show the results of the different scenarios. We had some very interesting findings.

Bale Testing - Harvest 2001: 

Bale Testing - Harvest 2001 Results Data from the tests were graphed to show the results of the different scenarios. We had some very interesting findings.

Smoldering and Fire: 

Smoldering and Fire

Smoldering and Fire: 

Smoldering and Fire

Smoldering and Fire: 

Smoldering and Fire

Smoldering and Fire: 

Smoldering and Fire

Bale receivingaccept - reject criteria - 2001: 

Bale receiving accept - reject criteria - 2001 Bale T Bale moisture Bale weight HSI Grower risk factor Lot risk factor  90°F 8 - 10% 205 lb  0.250 If high, pelletize Inspect above.

Conclusions: 

Conclusions Low Moisture is BAD Low moisture CTZ is higher risk for self-heating than high. High Kiln T is BAD CTZ should not be dried at > 150 °F. High Bale T is BAD Hops must be cooled properly before baling (< 90 °F) .

Conclusions - continued: 

Conclusions - continued Focus on the farms to lower the risk of self-heating. The secret of reducing the risk of self-heating of hops is in the kilning, cooling & baling operations. Good harvesting practices Lower self-heating risk = better quality. Everything we do to lower the risk of self-heating also improves the quality.

Conclusions - continued: 

Conclusions - continued Delmhorst moisture meters are not suitable for low moisture (< 8%). Temperature correction for DMM. We must find a method for low moisture. CTZ is a very high risk variety. Special handling and precautions are needed for CTZ.

Future Work: 

Future Work Validate laboratory method for predicting self-heating behavior. Use the information obtained in this study to validate specifications, QC, procedures for kilning, cooling, baling, take-in and warehousing. Continue investigations during harvest 2002. Obtain industry financial support.

Future Work - continued: 

Future Work - continued Continue investigations during harvest 2002. Develop method for low moisture hops. Study more varieties. Bale-scale tests to validate specifications, QC, procedures for kilning, cooling, baling, take-in and warehousing. What is “sweating”? Effect of HSI & harvest time.

Future Work - continued: 

Future Work - continued Collect samples for post-harvest testing. Hot-bale remediation. Develop bale probing tools. Warehouse safety monitoring. Study causes of spontaneous combustion of hops.

Future Work - continued: 

Future Work - continued Study causes of spontaneous combustion of hops. Hop variety, temperature, critical radius, moisture, bale density, composition of hops (eg oil content), HSI, ruptured lupulin glands. Oxygen ingress. Microbiological self-heating Safe period. Endogenous antioxidants. Mechanism of self-heating / smoldering / spontaneous combustion of hops.

Acknowledgements: 

Acknowledgements John I. Haas, Inc. Scott Garden Tammy Pruneda & Team Pete Mahony & Team Randy Devall &Team Gene Probasco & Team Dean Desserault & Team Bob Mondor Western Fire Center, Inc. Team Bernard Cuzzillo - BEAR, Inc.