freezing the product for several days has proven to be an effective control measure. Infested products should be kept in temperatures of 0°F (-18°C) until the cold penerates all areas of the packaging. Four days should kill the life stages of most stored product pests. Heat will also kill stored product pests if temperatures of 130°F to 150°F (54°C to 66°C) are maintained for 24 hours in infested facilities. Small quantities of infested materials can be treated in their original packaging or the loose material may be placed in a shallow pan. Then heat the material for 150°F (66°C) for 20 minutes. However, one reference advises propping the oven door open to keep it from getting too hot (Mallis 2004).
Page 116 ,ch7 of David Hagstrum 2006. Fundamentals of Stored-Product Entomology. American Associate of Cereal Chemists International Elsevier, Pp.323, ISBN0128104287, 9780128104286
Pls. find the attached files, may help in your research, good luck