Sterilization of foods with low-energy electrons (“soft-electrons”)

Electrons with an energy of 300 keV or lower were defined as “Soft-electrons”, which showed several advantages over conventional irradiation with gamma-rays or high-energy electrons in decontamination of grains and spices. Energies of electrons necessary to reduce microbial loads to levels lower than 10 CFU/g were 60 keV for brown rice, 75 keV for wheat, 100 keV for white pepper, coriander and basil, 130 keV for buckwheat, 160 keV for rough rice, and 210 keV for black pepper. Electrons with such energies did not significantly influence the quality.     

The Chemistry of Dichloromethylenammonium Salts (“Phosgenimonium Salts”)

Dichloromethylenammonium salts, particularly dichloromethylenedimethylammonium chloride, occupy a unique place as stable but reactive building blocks for synthesis. They contain three mobile chlorine atoms activated by an amino group on the same carbon atom. These salts can be regarded as chlorinated Vilsmeier or Mannich reagents and are thus at a higher oxidation level. As in the Mannich or Vilsmeier reaction, the carbon condenses here as an electrophile with formation of C? C or C? hetero atom bonds in a variety that is still far from being exhausted.