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Kinetics of phosphine residue dissipation from wheat and its milled products in storage.

Rangaswamy, J. R. and Sasikala, V. B. (1986) Kinetics of phosphine residue dissipation from wheat and its milled products in storage. Journal of Food Science and Technology, 23 (1). 54-58, 9 ref..

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Abstract

A detailed and comparative study of the kinetics of phosphine (PH3) residue in 2 wheat types, hard brown Punjab wheat and soft white wheat and the milled products of wheat (whole wheat flour, white flour and semolina) was made for the first time. Using the linear relationship between log computed PH3 residues and days in storage, coeff. of desorption of PH3 for each of the commodities was calculated. Samples were fumigated, aired for 2, 4 or 7 days, then desorption was studied in sealed containers over 34 days. Hard brown Punjab wheat had the highest, and semolina the lowest initial residue content, and dissipation of this residue during storage was slowest in whole wheat flour and fastest in semolina. Due to stratification of desorbed PH3, increases and decreases in the desorption rate of PH3 occurred. This study has provided an answer not only to the problem of prolonged desorption of PH3 which was not understood till now, but also evidence for the presence of bound residues of PH3 in fumigated commodities.

Item Type: Article
Uncontrolled Keywords: KINETICS-; wheat, phosphine residues dissipation kinetics in stored; STORAGE-; FUMIGATION-; FLOUR-SPECIFIC; wheat flour, phosphine residues dissipation kinetics in stored; PASTA-; wheat semolina, phosphine residues dissipation kinetics in stored; WHEAT-; phosphine residues dissipation kinetics in stored wheat
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 03 Agriculture > 05 Insect/Pest Control
Divisions: Food Protectants and Infestation Control
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 07:08
Last Modified: 28 Dec 2011 09:53
URI: http://ir.cftri.com/id/eprint/6459

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