13.6.3   Loss prevention measures for avoiding damage due to self-heating/spontaneous combustion
  1. The cargo information pages (TIS) take account of the risk factor self-heating/spontaneous combustion, in particular stating the percentage oil content, as it is this parameter which has a decisive influence on the risk of self-heating.
  2. Cargoes which have a tendency towards self-heating/spontaneous combustion, such as nuts, oil-bearing seeds/fruits, require a ventilated container in order to dissipate the heat and water vapor formed by self-heating and to be able to receive a supply of fresh air.
  3. If self-heating/spontaneous combustion is to be avoided in container transport, water content (TIS: rapid moisture meter) and cargo temperature (see TIS) must be continuously monitored, especially during container packing. Whatever certificates may be presented, the values may have changed during prior storage and precarriage.
  4. Green, wet and squashed peanuts with a high water content in particular have a tendency to undergo self-heating. Often, just a small seat of moisture is enough for heating to begin in the moist areas within a few hours. Sodden bags must therefore be rejected when packing the container.
  5. When packing the container, care must be taken to ensure that the bags do not come into contact with the container walls in order to prevent oxidative fat cleavage which, especially for shelled nuts, may entail a risk of brown discoloration and a rancid odor and flavor.

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