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Proceedzngs of the 7 th Internatwnal Worhng Conference on Stored-product Protection-Yoiurne 2 Heat sterilization as an alternative fumigation in cereal processing plants *
| Content Provider | Semantic Scholar |
|---|---|
| Author | Dowdy, Alan K. |
| Copyright Year | 2010 |
| Abstract | WIth the impending loss of methyl bromide for controllmg stored-product insects m food processing facilities, many compames are revisiting the use of heat treatments for insect management. The use of heat treatments IS often being considered when new facihties are being designed This study was conducted to evaluate the application of three heat treatments to one room of a cereal gram processing facility. Heat treatments in May, August and November 1997 were mom tared The heat treatment target was to mamtam 50°C for 20 hr Temperature sensors were placed in a gnd fashion at floor, mezzamne and ceilmg level m a room measunng 12m by 30m with a 6m ceiling height Temperatures were recorded at 10-mm intervals throughout the heat treatment. The maximum temperature attained averaged 3.3 to 5.1oC lower at floor level than at the mezzanme and ceiling levels The length of time the temperature was above 50°C was 9.8 to 11.3 hr less at floor level than at the higher levels Additionally, the rate of mcrease from ambient to 50°C was 0.3 to O. 7°C Ihr higher at the mezzanine and ceilmg levels than on the floor. Although the floor was cooler than the other levels, there was adequate heat and time to affect msect control The distnbution of heat was not even withm or among each level A fan was used dunng the August and November treatments that Improved heat dIstrIbution mto a corner that was IdentifIed dunng the May treatment as much cooler than the rest of the room |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://spiru.cgahr.ksu.edu/proj/iwcspp/pdf2/7/1089.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |