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

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...

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Detalles Bibliográficos
Autores principales: LeBouf, Ryan F., Ranpara, Anand, Fernandez, Elizabeth, Burns, Dru A., Fortner, Alyson R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Public Health
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8983963/
https://www.ncbi.nlm.nih.gov/pubmed/35400070
http://dx.doi.org/10.3389/fpubh.2022.786924

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8983963/
https://www.ncbi.nlm.nih.gov/pubmed/35400070
http://dx.doi.org/10.3389/fpubh.2022.786924

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