Process to control pest in stored products

Abstract

The underlying invention involves a process to control pests in stored products, and tobacco products in particular, whereby goods that are prone to infestation are intermittently shock-frozen at temperatures below zero, and whereby the minimum duration and minimum temperature of the shock treatment are selected so as to ensure that the stored product pests are killed in all stages of their development. Accordingly, the underlying invention is advantageous in that it enables effective, long-lasting pest control of goods prone to infestation because it kills not only beetles and their larvae, but also the eggs of the any pests, thus preventing the development of the eggs into the larval stage at a later point in time. Also, the invention's process makes it possible to eliminate the use of highly toxic chemicals which can leave residues in the treated goods and thereby constitute a health hazard to the consumers thereof. Because it is no longer necessary to use highly toxic chemicals the process is also very economical, in that it eliminates time-consuming and cost-intensive safety measures.

1 . Process to control pests in stored products, especially in tobacco products,  
       wherby 
 goods which are prone to infestation are intermittently shock-frozen at temperatures below zero, the minimum duration and minimum temperature of the shock treatment are selected so as to ensure that the stored product pests are killed in all stages of their development.  
 
     
     
         2 . Process according to  claim 1 , whereby stored products are shock-frozen at temperatures of at least −10° C. to −40° C., preferably −25° C.  
     
     
         3 . Process according to either of claims  1  or  2 , whereby the duration and temperature of the shock-freezing process are adapted to each other so as to ensure their suitability for the type of stored product in question.  
     
     
         4 . Process according to one or more of  claims 1  to  3 , whereby the shock-freezing takes place over a period of up to 72 hours.  
     
     
         5 . Process according to one or more of  claims 1  to  4 , whereby the shock-freezing takes place at the end of the product manufacturing process.  
     
     
         6 . Process according to one or more of  claims 1  to  5 , whereby the goods prone to infestation are intermittently treated with microwaves, whereby the duration of treatment and the average strength of the microwaves are adapted to each other so as to ensure that both the pests themselves and their eggs are killed.  
     
     
         7 . Process according to one or more of  claims 1  to  5 , whereby the goods prone to infestation are irradiated with microwaves before and/or after shock-freezing.  
     
     
         8 . Process according to one or more of  claims 1  to  7 , whereby goods prone to infestation are treated with microwaves for less than one minute at approximately 200-1200W, preferably at 700W, whereby parameters are adjusted to the quantity of goods prone to infestation to be irradiated.  
     
     
         9 . Process according to one or more of  claims 1  to  8 , whereby the microwave frequency used is adjusted to the required depth of penetration of the goods by the microwaves, whereby microwaves are used in a range of 2 to 20 GHz, preferably 2 to 5 GHz.  
     
     
         10 . Process according to one or more of  claims 1  to  9 , whereby the duration of treatment, temperature and average strength of the microwaves are adapted to each other so as to ensure that both the pests themselves and their eggs are killed, but that the stored products themselves are not damaged.