PARTICULATE MATTER IN INDOOR AIR OF A BAKERY
DOI:
https://doi.org/10.24867/13HZ03CrnjakKeywords:
Particulate Matter, Air Pollution, Safety at WorkAbstract
This paper presents the air's measurement and analysis in a bakery in Novi Sad at four locations within the production process, in the production premises, at the point of sale, warehouse of finished products, and outside. The measurement was performed with air quality sensor analyzers for the period from 14.05.2020. to 31.05.2020, and the results were read every two minutes. The parameters measured were temperature, humidity, pressure, and suspended particles from the categories: PM1, PM2.5, and PM10. The obtained results indicate very frequent exceeding of the recommended limit values, which requires improvement of the production process to minimize particulate matter emissions and the use of personal protective equipment to prevent the development of occupational inhalation diseases.
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