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

• Հիմնական հեղինակներ: Ryan F. LeBouf (Հեղինակ), Anand Ranpara (Հեղինակ), Elizabeth Fernandez (Հեղինակ), Dru A. Burns (Հեղինակ), Alyson R. Fortner (Հեղինակ)
• Ձևաչափ: Գիրք
• Հրապարակվել է: Frontiers Media S.A., 2022-03-01T00:00:00Z.
• Խորագրեր: article
• Առցանց հասանելիություն: 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...