Suitability of phosphine for coffee bean fumigation and its residues during storage.
Rangaswamy, J. R. and Sasikala, V. B. (1990) Suitability of phosphine for coffee bean fumigation and its residues during storage. Journal of Food Science and Technology (India), 27 (1). pp. 38-44. ISSN 0022-1155
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At a dose of 3 aluminium phosphide tablets/ton free phosphine (PH3) residue in coffee beans is just half of that found in the round pea berry. Coffee beans (0.097 p.p.m.) is free of PH3 residue at 20 days compared to that in the peaberry (0.176 p.p.m.) which takes 33 days. Decrease of computed residues from coffee beans is faster (14 days) than that from the peaberry (26 days). Coffee beans have higher PH3 holding capacity than the peaberry variety. In its initial pattern of PH3 desorption, coffee resembles wheat. Coffee beans and peaberry dosed at 6 A1P tablets/ton had desorbed larger amounts of PH3 than those dosed at 3 tablets/ton. Even at this higher dose, both coffee beans and the peaberry varieties are free of PH3 residue within 34 days. Absorption spectra of these fumigated coffee varieties reveal the absence of any bound residues of PH3. Air oxidation of PH3 to phosphorus compounds is predominant in coffee beans. Coffee beans can safely be fumigated at 3 A1P tablets/ton without having traces of either free or bound residues of PH3.
|Divisions:||Food Protectants and Infestation Control|
|Subjects:||600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 07 Beverage Technology > 04 Coffee
|Depositing User:||Food Sci. & Technol. Information Services|
|Date Deposited:||20 Dec 2006|
|Last Modified:||28 Dec 2011 09:26|
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