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Reducing phosphine after the smoking process using an oxidative treatment.

G Nota1, D Naviglio, R Romano

  • 1Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli "Federico II", Via Università 100, 80055 Portici, Napoli, Italy. nota@cds.unina.it

Journal of Agricultural and Food Chemistry
|February 26, 2000
PubMed
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This study developed a pilot system to reduce phosphine gas after food smoking. The system effectively neutralizes phosphine, offering an environmentally sound alternative to current fumigants.

Area of Science:

  • Environmental Chemistry
  • Industrial Safety

Background:

  • Phosphine gas is a fumigant used in food processing.
  • Current release of phosphine into the atmosphere causes environmental damage.
  • Methyl bromide, a regulated fumigant, has limited use until 2002.

Purpose of the Study:

  • To describe a laboratory pilot system for reducing phosphine after food smoking.
  • To evaluate methods for rendering phosphine inert and non-toxic.
  • To develop a system for complete phosphine decontamination.

Main Methods:

  • Utilized oxidant solutions (potassium permanganate, potassium bichromate) with and without silver nitrate catalyst.
  • Implemented a recycling system for complete phosphine reduction.
  • Developed a mathematical model for phosphine concentration decay.

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Main Results:

  • Oxidant solutions showed moderate effectiveness in reducing phosphine.
  • Silver nitrate catalyst enhanced reduction efficiency but was not fully effective.
  • A recycling system achieved complete phosphine decontamination.
  • A mathematical function accurately describes phosphine concentration reduction over time.

Conclusions:

  • A pilot recycling system effectively reduces phosphine gas after food smoking.
  • The system offers a viable method for environmental protection and safe fumigant use.
  • Mathematical modeling aids in predicting and managing phosphine reduction processes.