Grains Disinfestation  [ Return towards  Applications  ]

Reasons for disinfestation

Desinfestation with CO2 is a technology which allows the elimination of insects present in dry food products, using only CO2 at a high concentration and without use of any toxic chemical pesticides. The technology is applied to dry products, with a water content less than 20%, which are those attacked by insects.The technique can be applied to food products: rice, dried fruit or mushrooms, herbal products, cocoa, hazelnuts ... ; or non food products such as tobacco, paintings, furniture ...Disinfestation can be necessary throughout the production process, from the raw materials stage prior to manufacturing, to finished products prior to packaging.

• Environmentally friendly technique

Products to be disinfested are kept in an atmosphere with a CO2 concentration above 60% for a period (1-10 days) depending on the temperature and pressure during the disinfestation. CO2 at a concentration above 60% has a real toxic effect on insects and on their larvae and eggs, and is not just a simple asphyxiation.

Other techniques do exist (e.g. contact with liquid insecticide, phosphine or Methyl Bromide gas), but all these products leave residues on the treated products. The wastes are toxic and the operation is not without risk for the operator. Against this, CO2 treatment is environmentally friendly and not as damaging ti health.

Agri-Food & Beverage

Contact us now

For any technical information on this topic, a quotation...

Please, fill the form

Click Here