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| 아라비카 커피 분말에서 방출되는 VOCs의 특성 | |||||
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| 글쓴이 | 관리자 (IP: *.223.176.122) | 작성일 | 2022-10-14 13:20 | 조회수 | 217 |
아라비카 커피 분말에서 방출되는 VOCs의 특성 Characteristics of VOCs emitted from Arabica coffee bin powder
Abstract Coffee is the most popular beverage in the world and various pollutants, including volatile organic compounds (VOCs), are emitted from the coffee manufacturing workplace (roasting process). In this study, we analyzed the characteristics of VOCs emissions from roasted Arabica coffee bean powder using a VOCs emission chamber with a PTR-ToF-MS. The emission test was maintained under constant temperature (20 ± 2oC) and humidity (50 ± 5%) conditions. As a result of the emission test, most of the target compounds had a high concentration in the initial period, and decreased emissions as time lapsed. Acetaldehyde showed the highest concentration and was initially 78 ppm during the test period. Acetaldehyde was followed by propionic acid at 61 ppm, propanal at 51 ppm, and isobutanal at 50 ppm. As a result of comparing the occupational exposure limits (OELs) of individual VOC emitted during the coffee roasting process, the OELs of four substances, including acetaldehyde, propionic acid, acetic acid, and pyridine were identified. Of all four substances, only pyridine exceeded the OELs, and the other compounds had levels of 10% to 30% of the OELs. Key words Arabica coffee, Emission test, OELs, PTR-ToF-MS, VOCs ▶출처 : 실내환경 및 냄새 학회지 21권 3호, 2022.09 p.181-190 |
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| 파일 | 아라비카 커피 분말에서 방출되는 VOCs의 특성.pdf(1.4M) | ||||