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Free phosphine in the void space of food commodities during phosphine fumigation.

Rangaswamy, J. R. and Gunasekaran, N. (1993) Free phosphine in the void space of food commodities during phosphine fumigation. Lebensmittel Wissenschaft und Technologie, 26 (5). 447-449, 9 ref..

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The phosphine-holding capacities of different foods are known to vary. As a result, the amount of phosphine remaining in the void vol. as free toxicant varies from commodity to commodity. With this in mind, attempts were made to determine the amount of free phosphine in the void vol. of a fumigation flask. Foods used were green gram and dhal, Bengal gram and dhal, black gram and dhal, field bean and dhal, hard brown Punjab wheat, soft white wheat, whole wheat flour, white flour, semolina, paddy, raw rice, parboiled rice, Arabica coffee beans, Robusta coffee beans and Peaberry coffee beans. On fumigation with 6 phosfume tablets/t, cereals and milled wheat products showed greater amounts of free phosphine in their void space than gram, dhal and paddy. Paddy retained the least amount at 40 mug/mg. Raw rice retained a greater amount of free phosphine than paddy; dhals retained less than the corresponding grams before milling. Arabica coffee beans retained less free phosphine than Robusta beans. It is concluded that it is not advisable to offer the same dose for all commodities, as the free phosphine content in the void space is different for different commodities.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 13 Quality control > 02 Safety
600 Technology > 03 Agriculture > 05 Insect/Pest Control
Divisions: Food Protectants and Infestation Control
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2011 06:01
Last Modified: 28 Dec 2011 09:53
URI: http://ir.cftri.com/id/eprint/6373

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