Characteristics of Particulate Matter Generated during the Operation of a Small Directly Fired Coffee Roaster

소형 직화식 커피 로스터 이용 시 발생하는 미세먼지 특성 연구

  • Yu, Da Eun (Department of Public Health, Keimyung University) ;
  • Kim, Seung Won (Department of Public Health, Keimyung University)
  • 유다은 (계명대학교 공중보건학전공) ;
  • 김승원 (계명대학교 공중보건학전공)
  • Received : 2020.06.05
  • Accepted : 2020.06.24
  • Published : 2020.06.30


Objectives: The purpose of this study was to evaluate the concentrations of particulate matter generated during coffee roasting and to study various factors affecting the concentrations. Methods: Differences in concentration levels were investigated based on various factors to understand the emission rates of particulate matter over time and to compare the mass and number concentrations according to their size. Sampling was performed in closed laboratories without the operation of air conditioning or ventilation. Optical Particle Sizer(OPS) was used as a measuring device. An OPS measures using a light-scattering method. Sampling was performed for sixty minutes at one-minute intervals. The background concentration was measured for about 30 minutes before starting of coffee roasting. The concentrations of particulate matter generated during coffee roasting were monitored until roasted coffee beans were removed from the roaster and cooled down. Several factors affecting the concentrations of particulate matter were investigated, which includes the origins of green beans, the roasting level, and the input amount of green beans. Results: The results of this study may be summarized as follows: 1) There was no difference in particulate matter concentration levels by the origin of the green beans, but a statistically significant difference in concentration levels by roasting level and the input amount of green beans; The higher the roasting level, the higher was the particulate matter concentration. The more green beans we put in the roaster, the higher were the concentrations; 2) The PM10 mass concentrations increased over time. The average concentration after roasting was higher than the average concentration during roasting; 3) In the distribution of mass and number concentration by particle diameter, the majority of particles was below 2.5 ㎛. 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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