RESEARCH PAPER
DUST EMISSION RATES FROM FOOD PROCESSING
 
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1
University of Illinois at Chicago, School of Public Health, Division of Environmental & Occupational Health Sciences, Chicago, IL, USA
2
University of Illinois at Chicago, School of Public Health, Division of Epidemiology & Biostatistics, Chicago, IL, USA
CORRESPONDING AUTHOR
Steven E. Lacey   

University of Illinois at Chicago, School of Public Health, Division of Environmental & Occupational Health Sciences, 2121 W. Taylor (M/C 922) Chicago, IL 60612 USA
 
Ann Agric Environ Med. 2006;13(2):251–257
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ABSTRACT
A field study was performed to develop emission rates for dust exposure at a food processing facility. Eight 2-hour periods were monitored over 2 days. Area total suspended particulate samples were collected on 37 mm polyvinyl chloride filters with 5 µm pore size according to NIOSH Method 0500. Filters were analyzed gravimetrically. Ventilation and production activity data were collected during air sampling. Two mass balance models were used to calculate emission rates. The first was an experimental mass balance model, with the mass of contaminant generated determined by air flow and concentration measurements at room exit and entry points. The second treated the work environment as a completely mixed space, utilizing ventilation and area concentration measurements. Emission rates generated from mass balance models ranged from 2.09-542 mg/min for the various processing operations and food products. Process emission rates with production activity data allow estimation of dust exposure in similar facilities, and help direct development of exposure control strategies.
eISSN:1898-2263
ISSN:1232-1966