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This reference book covers traditional and recent technologies in the disinfestation of stored foods. Storage of durables is challenging and demands scientific management protocols. Chemical fumigants have been used for decades, and several reports detail their impact on the environment, in addition to other concerns.
This book focuses on the use of non-chemical methods of disinfestation in durables like cereals, pulses, oilseeds, millets, and spices. It discusses important disinfestation techniques like biological control, extreme-temperature-based approaches, insect-repellent packaging, and nano-based techniques. The book also covers the detection of pests and some chemical methods of disinfestation.
It is an important reference for professionals, researchers, industry personnel, and post-graduate students in the field of food and grain storage. Key Features:Focuses on the non-chemical methods for grain disinfestationReviews the rising need for a shift to non-chemical methods of disinfestation of stored foodsIncludes a blend of topics on entomology, food engineering, food design, and regulationsDiscusses conventional methods of disinfestation as well as chemical approachesCovers topics like extreme temperature-based approaches, dielectric heating, insect traps, and use of inert materials
