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Serial fumigation of processed and packaged food with air washed residual methyl bromide from fumigation chambers.

Muthu, M. and Srinivasan, K. S. and Majumder, S. K. (1961) Serial fumigation of processed and packaged food with air washed residual methyl bromide from fumigation chambers. Food Technology, 15 (6). pp. 295-298.

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Abstract

The poosibility of usiug residual methyl bromide left after exposure in fumatoria for more fumigations in sub· sequent fumatoria was demonstrated. Use of the air washing technique to obtain more fumigant concentralion in the atmosphere of the next fumatorium in the series proved advantageous. In the 24 hours exposure series, the residual concentralions in air were low because of prolonged sorption by the commodities, so nol more than two fumigations could be attempted, whereas in the varied-exposure series 3 fumigations could be attempted with the initial dose of 32 mg/L, stretching over an integrated exposure period of 27 hr with 100% mortality of the test insects.

Item Type: Article
Uncontrolled Keywords: fumigation, stored products, methyl bromide
Subjects: 600 Technology > 03 Agriculture > 05 Insect/Pest Control
600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
Divisions: Food Protectants and Infestation Control
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jul 2016 06:40
Last Modified: 27 Jul 2016 06:40
URI: http://ir.cftri.com/id/eprint/5339

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