Model Predictions of Occupational Exposures to Diacetyl and 2,3-Pentanedione Emitted From Roasted Whole Bean and Ground Coffee: Influence of Roast Level and Physical Form on Specific Emission Rates

• Κύριοι συγγραφείς: Ryan F. LeBouf (Συγγραφέας), Anand Ranpara (Συγγραφέας), Elizabeth Fernandez (Συγγραφέας), Dru A. Burns (Συγγραφέας), Alyson R. Fortner (Συγγραφέας)
• Μορφή: Βιβλίο
• Έκδοση: Frontiers Media S.A., 2022-03-01T00:00:00Z.
• Θέματα: article
• Διαθέσιμο Online: Connect to this object online.

Roasted coffee emits hazardous volatile organic compounds including diacetyl and 2,3-pentanedione. Workers in non-flavored coffee roasting and packaging facilities might inhale diacetyl and 2,3-pentanedione from roasted coffee above occupational exposure limits depending on their work activities and...