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KMID : 1039220200300020236
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Journal of Korean Society of Occupational and Environmental Hygiene
2020 Volume.30 No. 2 p.236 ~ p.248
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Characteristics of Particulate Matter Generated during the Operation of a Small Directly Fired Coffee Roaster
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Yu Da-Eun
Kim Seung-Won
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Abstract
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Objectives: The purpose of this study was to evaluate the concentrations of particulate matter generatedduring coffee roasting and to study various factors affecting the concentrations.
Methods: Differences in concentration levels were investigated based on various factors to understand theemission rates of particulate matter over time and to compare the mass and number concentrations accordingto their size. Sampling was performed in closed laboratories without the operation of air conditioning orventilation. Optical Particle Sizer(OPS) was used as a measuring device. An OPS measures using alight-scattering method. Sampling was performed for sixty minutes at one-minute intervals. The backgroundconcentration was measured for about 30 minutes before starting of coffee roasting. The concentrations ofparticulate matter generated during coffee roasting were monitored until roasted coffee beans were removedfrom the roaster and cooled down. Several factors affecting the concentrations of particulate matter wereinvestigated, which includes the origins of green beans, the roasting level, and the input amount of greenbeans.
Results: The results of this study may be summarized as follows: 1) There was no difference in particulatematter concentration levels by the origin of the green beans, but a statistically significant difference inconcentration levels by roasting level and the input amount of green beans; The higher the roasting level, thehigher was the particulate matter concentration. The more green beans we put in the roaster, the higher werethe concentrations; 2) The PM10 mass concentrations increased over time. The average concentration afterroasting was higher than the average concentration during roasting; 3) In the distribution of mass and numberconcentration by particle diameter, the majority of particles was below 2.5 μm.
Conclusions: Persons who work in roastery cafes can be exposed to high concentrations of particulate matter.
Therefore, personal exposure and risk assessment should be conducted for roastery cafe workers.
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KEYWORD
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coffee beans, coffee roasting, particulate matter, roasting level
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