| Summary: | 碩士 === 大仁科技大學 === 環境管理研究所 === 95 === The coffee roasting industry in Taiwan is booming in recent years,but the workers are also exposed to the potential risk of the pollution in the process of roasting coffee. The purpose of this study is to assessment the indoor air quality in home roast coffee shop and provide safety and hygiene advice for roasting coffee personnel. Accordingly, the working condition can be improved and the risk of exposure can be reduced. In this study, we choose home roast coffee shop in order to understand the changes of the indoor air quality in the coffee shop by three kinds of methods separately：the area measurement. The coffee shop is divided seven areas—outdoor area、roast areas、packaging areas、espresso areas、preservable area of coffee bean and two seat areas on the 2nd floor. The measurement period is eight hours inclusive of 24 hours of continuous monitoring, and collecting sample of total dust. Total examination parameters are respectively formaldehyde、CO2、CO、VOCs、particle sizes
（0.3μm、0.5μm、0.7μm、1μm、2μm、5μm）、TSP（PM1 、PM2.5、PM7、PM10）、temperatures、relative humidity. Comparing numerical analysis of Taiwan indoor air quality with the standard of WHO indoor air quality, we find that total parameters are in the standard range. The indoor VOCs concentration is easily influenced and changed by outdoor factors and indoor dust is influenced in the process of roasting. Roasting is the main source polluting the indoor air. in the course of roasting,Though the Electrostatic Precipitator is set up, instantaneous getting out of roasted beans still releases a great deal of pollutant and influences the indoor air quality.
|
|---|
