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Sorption and desorption of sulfuryl fluoride by wheat, flour and semolina

Hwaidi, Mudhir and Collins, Patrick J. and Sissons, Mike and Pavic, Hervoika and Nayak, Manoj K. (2015) Sorption and desorption of sulfuryl fluoride by wheat, flour and semolina. Journal of Stored Products Research, 62 . pp. 65-73. ISSN 0022-474X

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Article Link(s): http://dx.doi.org/10.1016/j.jspr.2015.04.005

Publisher URL: http://www.sciencedirect.com/science/article/pii/S0022474X15300059

Abstract

Sulfuryl fluoride (SF) has been developed as a fumigant for control of insect pests in stored grain. However, there is very limited information on the sorption behaviour of this fumigant, which can be critical to its bioactivity, application and potential for residues. We undertook a comprehensive laboratory study of the sorption and desorption of SF by wheat (bread and durum), flour and semolina at 15, 25 and 35 °C, moisture contents 12% and 15%, and concentration × time combinations at CT = 1500 mgh/L (4.167 mg/L × 360 h, 8.928 mg/L × 168 h and 31.25 mg/L × 48 h). At each dosage, sorption rate increased as commodity temperature and moisture content increased. The highest rates of sorption occurred at 35 °C and 15% m.c., and lowest rates at 15 °C and 12% m.c., and the rate was independent of initial concentration. Sorption followed first order reaction kinetics described by the exponential decay equation, Ct = C0·e−k*t, where k is the sorption rate constant. The most important factors determining the rate of sorption were commodity particle size (exposed surfaces) and temperature. Little sorption of fumigant occurred within the first 24 h whereas longer fumigation times resulted in significant sorption. Unbound SF was rapidly lost from the commodity upon aeration with no further desorption detected under any of the test conditions.

Item Type:Article
Business groups:Crop and Food Science
Keywords:Sulfuryl fluoride Sorption Wheat Flour Semolina
Deposited On:09 Feb 2016 03:00
Last Modified:15 Feb 2016 22:05

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