Carbon monoxide emission rates from roasted whole bean and ground coffee

Journal of the Air & Waste Management Association
Ryan F LeBouf, Michael Aldridge

Abstract

Carbon monoxide (CO) emitted from roasted coffee is a potential occupational respiratory exposure hazard to workers within the coffee industry. The current study objective was to estimate CO emission factors from commercially available roasted whole bean and ground coffee measured in loose form, not packaged, and to assess the utility of CO monitoring in nonventilated storage spaces such as within coffee roasting and packaging facilities, transport vessels, and cafés. Determinants affecting CO emissions from coffee were investigated, including form (whole bean vs. ground), roast level (light, medium, medium-dark, dark), and age (time since the package was opened). CO emission factors were estimated for roasted coffee samples from a variety of manufacturers purchased from local grocery stores and online. Emission tests were performed on 36 brands of coffee, some with more than one sample per brand and with various roast levels. Decaying source equations or smoothing functions were fitted to the CO concentration measurements. Maximum observed emission factors at the peak of the predicted concentration curve were adjusted by the time required to reach the maximum CO concentration and reported as emission factors (EFbuildup). Groun...Continue Reading

References

Nov 7, 1996·Nature·J Kirkman
Sep 10, 2002·Applied Occupational and Environmental Hygiene·John Newton
Jul 17, 2003·JAMA : the Journal of the American Medical Association·Fusae NishimuraTatsushige Fukunaga
May 5, 2017·American Journal of Respiratory and Critical Care Medicine·Brie HawleyKristin J Cummings
Sep 19, 2017·Journal of Environmental Science and Health. Part A, Toxic/hazardous Substances & Environmental Engineering·Wen-Hsi ChengYu-Jen Chang

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