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[content] => In the world every year millions and millions of dollars are lost as a result of the damage caused by different types of pests that attack the stored grain, the seeds exposed to hot conditions and high humidity generate an environment where insect pests proliferate and generalize, fungi and bacteria that damage the quality of the grain and generate large losses in the grains. The conservation of grains is of the utmost importance for the food of man, animals, agriculture and the economy in general of the towns.
New Methods HOW IT WORKS
Ozone is a gas that is characterized by its high oxidizing power, it is not storable because its molecule is very unstable and rapidly decomposes into oxygen its produced on site, the action of ozone eliminates bad odors, attacks bacteria, fungi and virus, With its strong sterilizing properties it can reduce contamination of fungal spores and toxins located in the surface of the grain.
[**]part from the microbes, storage pests and mycotoxins in food products can be efficiently eliminated or degraded by ozone treatment. [**]lso, it can effectively eradicate 100% of adult insects present in the grain mass. Ozone treatment provides several safety advantages and it is more environmentally friendly over traditional pesticides and fungicides according to USD[**] & FD[**].
There are no residues on products, no presence of toxic chemicals, no danger of chemical mixing hazards and no issues about disposal of left over insecticides or containers The excessive ozone automatically decomposes in oxygen, leaving no residue in grain.
Its generating a sanitized environment inside the silos. Laboratory studies indicate that 50 ppm of ozone is necessary for 3 days to achieve the total mortality of adult insects commonly found in stored corn and wheat and with concentrations of 25 ppm were needed 5 days This same study showed that the fumigation of ozone grains has two distinct phases. Corn not previously treated with ozone has inherent sites on its surface that react with ozone during initial fumigation The challenge of ozone fumigation, to produce sufficiently high concentrations of ozone to penetrate the entire bulk of the grain in a short
period of time.
In addition to being free of waste, ozone spraying has advantages over existing fumigation technologies. Ozone can reduce the number of insects and fungal spores in grains in just 3 days. In [**]ppropriate air circulation conditions, ozone concentrations are maintained continuously and automatically regulated during the fumigation process. The short half-life of ozone and its degradation in molecular oxygen eliminates obvious environmental contamination with other fumigants.
The contact of the ozonized air with the grain, impurities and plague causes reactions and sustained consumption of ozone, especially due to the unsaturated fatty acid content of the grains, which explains the cases of high ozone consumption and necessary contact times (days ) to achieve complete insect mortality. Insects do not need long times or high concentrations to die. The slower the flow rate of ozone, it has a longer contact time with the surface of the grain and impurities and has more time to degrade or consume reducing the effectiveness to combat the pest itself. Being the Ozone a moving gas allows to achieve a penetration capacity in the intergranular spaces and maintain appropriate concentration of fumigation, this is an advantage over passive fumigation with Phosphine.
The introduction of ozone through the upper part of the column is preferable because most insects are usually found in the dome space and the upper part of the grain mass. This area also has the greatest potential damage caused by fungi due to the possibility of higher moisture content. The effectiveness of ozone is greater in humid and cold environments, it better eliminates all types of spores and microorganisms.
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[title] => Efficacy of Ozone Fumigation [**]gainst the Major Grain Pests in Stored Wheat
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In the world every year millions and millions of dollars are lost as a result of the damage caused by different types of pests that attack the stored grain, the seeds exposed to hot conditions and high humidity generate an environment where insect pests proliferate and generalize, fungi and bacteria that damage the quality of the grain and generate large losses in the grains. The conservation of grains is of the utmost importance for the food of man, animals, agriculture and the economy in general of the towns.
New Methods HOW IT WORKS
Ozone is a gas that is characterized by its high oxidizing power, it is not storable because its molecule is very unstable and rapidly decomposes into oxygen its produced on site, the action of ozone eliminates bad odors, attacks bacteria, fungi and virus, With its strong sterilizing properties it can reduce contamination of fungal spores and toxins located in the surface of the grain.
[**]part from the microbes, storage pests and mycotoxins in food products can be efficiently eliminated or degraded by ozone treatment. [**]lso, it can effectively eradicate 100% of adult insects present in the grain mass. Ozone treatment provides several safety advantages and it is more environmentally friendly over traditional pesticides and fungicides according to USD[**] & FD[**].
There are no residues on products, no presence of toxic chemicals, no danger of chemical mixing hazards and no issues about disposal of left over insecticides or containers The excessive ozone automatically decomposes in oxygen, leaving no residue in grain.
Its generating a sanitized environment inside the silos. Laboratory studies indicate that 50 ppm of ozone is necessary for 3 days to achieve the total mortality of adult insects commonly found in stored corn and wheat and with concentrations of 25 ppm were needed 5 days This same study showed that the fumigation of ozone grains has two distinct phases. Corn not previously treated with ozone has inherent sites on its surface that react with ozone during initial fumigation The challenge of ozone fumigation, to produce sufficiently high concentrations of ozone to penetrate the entire bulk of the grain in a short
period of time.
In addition to being free of waste, ozone spraying has advantages over existing fumigation technologies. Ozone can reduce the number of insects and fungal spores in grains in just 3 days. In [**]ppropriate air circulation conditions, ozone concentrations are maintained continuously and automatically regulated during the fumigation process. The short half-life of ozone and its degradation in molecular oxygen eliminates obvious environmental contamination with other fumigants.
The contact of the ozonized air with the grain, impurities and plague causes reactions and sustained consumption of ozone, especially due to the unsaturated fatty acid content of the grains, which explains the cases of high ozone consumption and necessary contact times (days ) to achieve complete insect mortality. Insects do not need long times or high concentrations to die. The slower the flow rate of ozone, it has a longer contact time with the surface of the grain and impurities and has more time to degrade or consume reducing the effectiveness to combat the pest itself. Being the Ozone a moving gas allows to achieve a penetration capacity in the intergranular spaces and maintain appropriate concentration of fumigation, this is an advantage over passive fumigation with Phosphine.
The introduction of ozone through the upper part of the column is preferable because most insects are usually found in the dome space and the upper part of the grain mass. This area also has the greatest potential damage caused by fungi due to the possibility of higher moisture content. The effectiveness of ozone is greater in humid and cold environments, it better eliminates all types of spores and microorganisms.
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