Desorption of phosphine from milled products of wheat.

Rangaswamy, J. R. (1986) Desorption of phosphine from milled products of wheat. Lebensmittel Wissenschaft und Technologie, 19 (4). 279-282, 11 ref..

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Abstract

2 kg samples of whole wheat flour (WWF), white flour (WF) and semolina (S) were experimentally fumigated with phosphine for 2 wk. Phosphine levels in the flours were determined immediately after fumigation ceased, and then samples of each commodity were aired for 1, 2 or 7 days and the subsequent desorption of phosphine over a 60 day period monitored. Occasional observations were made for an additional period up to 92 days on WWF. The results are fully tabulated and discussed. WF (aired 1 or 2 days) and WWF (aired 1 day) showed linearity of desorption of phosphine for up to 22 days, and the coeff. of desorption K for the 3 types of flour varied from 0.41-0.62. Evidence from absorption spectra of AgNO3-PH3 residue chromophores suggests the formation of bonds between phosphine and receptor sites of low electron density present in constituents of the flours. WWF aired for 2 days or 1 wk was still desorbing significant amounts (0.033 or 0.28 p.p.m., resp.) of phosphine after 92 days.

Item Type:	Article
Uncontrolled Keywords:	FUMIGATION-; wheat flour, fumigation & phosphine desorption from; semolina, fumigation & phosphine desorption from; FLOUR-SPECIFIC; PASTA-; WHEAT-; fumigation & phosphine desorption from wheat flour
Subjects:	600 Technology > 03 Agriculture > 05 Insect/Pest Control 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Food Protectants and Infestation Control
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Mar 2022 09:37
Last Modified:	10 Mar 2022 09:37
URI:	http://ir.cftri.res.in/id/eprint/3704

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