Location: Commodity Protection and Quality Research
Project Number: 2034-43000-043-077-T
Project Type: Trust Fund Cooperative Agreement
Start Date: Jul 1, 2025
End Date: Jun 30, 2026
Objective:
Establish kinetic constants associated with ethylene oxide depuration from packed dried vegetables and spices per the label maximum dose: 500 mgL-1 ethylene oxide applied for 6 hours in vacuum chamber designed for use with ethylene oxide and aerated with a “sequence of not less than 21 steam washes (injections and evacuations) between 1.5 PSIA and 5.0 PSIA while maintaining a minimum chamber temperature of 115ºF”. Monitor the concentration of ethylene oxide depurating from black peppercorn (whole), sesame seed, red pepper flakes, dried garlic, and dried ginger while being held at 45, 75 and 100ºF until the gas-phase ethylene oxide concentration is below the LOD.
Approach:
A detailed description of the work to be carried out can be found in the attached protocols and SOW. Monitor the concentration of ethylene oxide depurating from black peppercorn (whole), sesame seed, red pepper flakes, dried garlic, and dried ginger while being held at 45, 75 and 100ºF until the gas-phase ethylene oxide concentration is below the LOD.