Concentrations and number size distribution of fine and nanoparticles in a traditional Finnish bakery
| Autor: | Jarkko Tissari, Pertti Pasanen, Jani Leskinen, Antti Karjalainen, Tiina Torvela, Mirella Miettinen, Maija Leppänen |
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| Přispěvatelé: | Department of Environmental Science, activities |
| Rok vydání: | 2017 |
| Předmět: |
010504 meteorology & atmospheric sciences
Flour Nanoparticle Fraction (chemistry) Air Pollutants Occupational complex mixtures 01 natural sciences Respirable dust baker 03 medical and health sciences 0302 clinical medicine Occupational Exposure Size fractions Humans occupational Food science Food-Processing Industry Particle Size Finland 0105 earth and related environmental sciences Exposure assessment Inhalation Exposure Flour dust flour dust fungi Public Health Environmental and Occupational Health food and beverages Dust Pulp and paper industry 030210 environmental & occupational health exposure Particle Gravimetric analysis Environmental science Nanoparticles |
| Zdroj: | Journal of occupational and environmental hygiene. 15(3) |
| ISSN: | 1545-9632 |
| Popis: | In bakeries, high concentrations of flour dust can exist and ovens release particles into the air as well. Particle concentrations (mass, number) and number size distribution may vary considerably but the variation is not commonly studied. Furthermore, the role of the smallest size fractions is rarely considered in the exposure assessment due to their small mass. The objectives of this work were to find out how concentrations and number size distribution of fine and nanoparticles vary in a traditional Finnish bakery, and to determine the exposure of a dough maker to the nanoparticle fraction of the inhalable dust. Two measurement campaigns were carried out in a traditional, small-scale bakery. Sampling was performed at the breathing zone of the dough maker and three stationary locations: baking area, oven area, and flour depository. Both real-time measurements and conventional gravimetric sampling were conducted. Nanoparticle fraction of the inhalable dust was determined using an IOM sampler with a customized pre-cyclone. Number concentration of fine and nanoparticles, and mass concentrations of both the inhalable dust and nanoparticles were high. The nanoparticle fraction was 9–15% of the inhalable dust at the breathing zone of the dough maker. Different sources, such as ovens and doughnut baking affected the number size distribution. Flour dust contained nanoparticles but most of the fine and nanoparticles were released into the air from the oven operations. However, nanoparticles are not a primary concern in bakeries compared to health effects linked to the large flour particles such as flour-induced sensitization or asthma and development of occupational rhinitis. final draft peerReviewed |
| Databáze: | OpenAIRE |
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