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Modeling Skin Injury from Hot Rice Porridge Spills
1Department of Engineering, Western Norway University of Applied Sciences, 5528 Haugesund, Norway. torgrim.log@hvl.no.
Summary
Hot porridge spills can cause severe skin burns. Reducing serving temperatures below 65°C and prompt removal after spills significantly minimize burn injury and promote healing.
Area of Science:
- Burn research
- Food safety
- Thermal injury analysis
Background:
- Traditional Norwegian rice porridge spills pose a burn risk.
- Food products' viscosity can prolong heat exposure to skin.
Purpose of the Study:
- Analyze skin burn severity from hot porridge spills.
- Determine key factors influencing burn development and severity.
Main Methods:
- Simulated spills on arm models to assess thickness and adherence.
- Numerical solution of Pennes' bioheat equation for thermal analysis.
- Calculation of skin injury based on basal layer temperature.
Main Results:
- Porridge spills were typically >3mm thick and adhered for over a minute.
- Porridge temperature was the primary factor in burn severity.
- 70°C porridge caused partial-thickness burns; processing temperatures caused severe burns instantly.
- Prompt porridge removal significantly reduced burn injury.
Conclusions:
- Serving porridge and similar products above 65°C increases burn risk.
- Quick removal of spilled hot porridge is crucial to limit skin injury.
- Prolonged cooling with tempered water aids healing after scalds.
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