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dc.contributor.authorKarjalainen, Antti
dc.contributor.authorLeppänen, Maija
dc.contributor.authorLeskinen, Jani
dc.contributor.authorTorvela, Tiina
dc.contributor.authorPasanen, Pertti
dc.contributor.authorTissari, Jarkko
dc.contributor.authorMiettinen, Mirella
dc.date.accessioned2018-02-21T12:26:40Z
dc.date.available2018-02-21T12:26:40Z
dc.date.issued2018
dc.identifier.urihttps://erepo.uef.fi/handle/123456789/6128
dc.description.abstractIn 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.en
dc.language.isoENen
dc.publisherInforma UK Limiteden
dc.relation.ispartofseriesJOURNAL OF OCCUPATIONAL AND ENVIRONMENTAL HYGIENEen
dc.relation.urihttps://doi.org/10.1080/15459624.2017.1403611en
dc.rightsAll rights reserveden
dc.subjectoccupationalen
dc.subjectflour dusten
dc.subjectbakeren
dc.subjectexposureen
dc.titleConcentrations and number size distribution of fine and nanoparticles in a traditional Finnish bakeryen
dc.description.versionfinal draften
dc.contributor.departmentDepartment of Environmental Science, activitiesen
uef.solecris.id50992186en
dc.type.publicationarticleen
dc.rights.accessrights© Authorsen
dc.relation.doi10.1080/15459624.2017.1403611en
dc.description.reviewstatuspeerRevieweden
dc.format.pagerange194-203
dc.relation.issn1545-9624en
dc.relation.issue3
dc.relation.volume15en
dc.rights.accesslevelopenAccessen
dc.type.okmA1en
dc.type.versioninfo:eu-repo/semantics/acceptedVersionen


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