In this paper we describe a novel approach to environmental control in a bakery, based on an integration system of qualitative and quantitative information. The aim is to identify prevention policy for allergic diseas. Specifically, the dust concentration evaluated continuously by deposimeters and the realization of chemical-analytical investigations on flours samples, used in the production cycle, have given qualitative evaluation on powders dispersion; the integration of an electronic device, characterized by measurement reliability and low cost implementation, supported the development and evaluation of an environmental monitoring system in a bakery. The environmental control system could be used in other work environments where occupational asthma occurred. © PI-ME, Pavia 2012.
Evaluation of the dustiness of a Bakery: An integrated system with an experimental electronic device | Valutazione della polverosità ambientale in un panificio: Un sistema integrato con un dispositivo elettronico sperimentale
Ancona Valeria;
2012
Abstract
In this paper we describe a novel approach to environmental control in a bakery, based on an integration system of qualitative and quantitative information. The aim is to identify prevention policy for allergic diseas. Specifically, the dust concentration evaluated continuously by deposimeters and the realization of chemical-analytical investigations on flours samples, used in the production cycle, have given qualitative evaluation on powders dispersion; the integration of an electronic device, characterized by measurement reliability and low cost implementation, supported the development and evaluation of an environmental monitoring system in a bakery. The environmental control system could be used in other work environments where occupational asthma occurred. © PI-ME, Pavia 2012.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
