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Table 1 Number of chain baking stores and brands in Taiwan
year Number of brands Nuber of stores
2006 45 677
2010 55 779
2011 83 1234
Table 2 The total number of factories and workers
year Number of factories Number of workers Revenues (thousand dollars)
2001 551 12,661 29,262,656
2006 418 13,710 30,318,140
2011 910 20,428 40,470,764
Table 3 Sampling methods and results in different reasearch
Analyte Sampling method Concentration
P. Bulat et al.,
Teflon filters 0.56-2.10 mg/m
3J. Elms et al., 2004
inhalable dust
Small to large bakeries
IOM samplers
glass fiber filters 2.2-4.7 mg/m
3R Baatjies et al.,
Teflon® filters 0.235-65 mg/m
3 E. H. Page et al.,2013
inhalable dust Breading plant
IOM samplers
Teflon® filters 0.22-93 mg/m
3Table 4 Air sampling and surveys at food flavoring workplaces
Reference Sampling target Results
M. Huey et al.
2012.
Air sampling at different working areas in food falvoring plants
Diacetyl TWA: 4.31ppm;
STEL: 50.95ppm
higher concentration around mixing machine
G. Day et al.
2011.
Air sampling and raw material survey at working areas in baking mix plants using diacetyl substitutes
FEMA priority compounds in cheese, margarine, oil spreads
Highest concentration in products (μg/g):
Acetoin: 130,000
Air sampling and lung fuction test in food falvoring plants
Powdered flavoring production: TVOC concentrations >100,000 ppb
Diacetyl, and acetoin: 0.002-0.223ppm Acetaldehyde: 0.0001-0.271ppm
G. A. Day et al.
2009.
Air sampling and raw material survey at working areas in baking mix plants using diacetyl substitutes
The inhaled risk of flavoring dust is unknown but may be important
Table 5 Properties of the analytes
CAS NO.
Molecular weight (g/mol)
Boiling point (oC)
Melting point (oC)
Desity (g/cm3 @
20 oC)
Vapor pressure (mm Hg @
25 oC)
Diacetyl 431-03-8 86.09 88 3 0.99 56.8
Acetoin 513-86-0 88.1 148 15 1.005 2.7
2,3-pentanedione 123-54-6 100.12 138 -23 0.972 2.96
2,3-hexanedione 3848-24-6 114.14 128 -30 0.934 10
2,3-heptanedione 96-04-8 128.17 176 149.7 0.92 3.97
Acetaldehyde 75-07-0 44.05 21 -123.5°C 1.52 757
Furfural 98-01-1 96.09 161.85 -36.15 1.16 75
Table 6 GC-MS conditions of analytes
Chemicals Column Front inlet /
inject volume Programs Diacetyl,
Table 7 Retention times and selected ions of GC-MS Retention time
(mins)
Quantitative ions (m/z)
Qualitative ions (m/z)
Table 8 Detection limit of target analytes
Analytes
Instrument Detection Limit
(ng/μL)
detectable air concentrations
(mg/m3)
Diacetyl 0.074 0.0024
2,3-pentanedione 0.082 0.0027
Acetoin 0.081 0.0027
2,3-hexanedione 0. 147 0.0049
2,3-heptanedione 0.081 0.0026
Acetaldehyde 0.043 0.0040
Furfural 0.008 0.0010
Table 9 Walk through survey toward 10 baking workplaces
Table 10 Orders and products in ten bakeries
Table 11 Personal protective equipment in 10 bakeries
Table 12 Factory 1 concentrations of analytes
sampling sites A B C D
PEL/TLV-TWA weighing room 2F baking 3F baking office
mg/m3
Inhalable dust
0.55 0.41 0.01 * * 0.5(ACGIH)
Respirable dust
0.17 0.07 0.01 0.07 -
Diacetyl
0.00335 0.00287 <0.0024 <0.0024 -
2,3-pentanedione
0.00276 <0.0027 <0.0027 <0.0027 -
Acetoin<0.0027 <0.0027 <0.0027 <0.0027 -
2,3-hexanedione0.00802 <0.0049 <0.0049 <0.0049 -
2,3-heptanedione0.0091 <0.0026 <0.0026 <0.0026 -
Acetaldehyde
0.8316 0.7525 0.0689 0.5899 180
Furfural
<0.001 <0.001 <0.001 <0.001 7.9
- no PEL-TWA value * lower than pre-weighingTable 13 Factory 2 concentrations of analytes
sampling sites A B C D E PEL/TLV-TWA
weighing room
tunnel ovens
cake
decorating office personal sampling mg/m3
Inhalable dust 0.82 0.76 * 0.05 0.13 0.83
0.5(ACGIH)
Respirable dust 0.3 * * * *
-Diacetyl <0.0024 <0.0024 <0.0024 <0.0024 -
-2,3-pentanedione <0.0027 <0.0027 <0.0027 <0.0027 - -Acetoin <0.0027 <0.0027 <0.0027 <0.0027 - -2,3-hexanedione <0.0049 <0.0049 <0.0049 <0.0049 - -2,3-heptanedione <0.0026 <0.0026 <0.0026 <0.0026 --Acetaldehyde 0.0594 0.0747 0.0563 0.0003 -
180
Furfural 0.0660 <0.001 <0.001 <0.001 -
7.9
- no PEL-TWA value * lower than pre-weighing
Table 14 Retail store 3 concentration of analytes
sampling sites A B C D
PEL/TLV-TWA theiving
area
baking ovens
working
table counter
mg/m3
Inhalable dust
0.1 0.02 0.49 0.38 0.09 0.5(ACGIH)
Respirable dust
* * * * -
Diacetyl
<0.0024 <0.0024 <0.0024 <0.0024 -
2,3-pentanedione
<0.0027 <0.0027 <0.0027 <0.0027 -
Acetoin
<0.0027 <0.0027 <0.0027 <0.0027 -
2,3-hexanedione
<0.0049 <0.0049 <0.0049 <0.0049 -
2,3-heptanedione
0.0115 0.0036 0.0099 0.0195 -
Acetaldehyde
<0.004 <0.004 <0.004 <0.004 180
Furfural
<0.001 <0.001 <0.001 <0.001 7.9
- no PEL-TWA value * lower than pre-weighing
Table 15 Retail store 4 concentration of analytes
sampling sites A B C D
PEL/TLV-TWA mixing area ovens heating warehouse
mg/m3
Inhalable dust 0.26 0.52 0.77 0.38 0.18 0.5(ACGIH)
Respirable dust * 0.13 0.08 0.02 -
Diacetyl <0.0024 <0.0024 <0.0024 <0.0024 - 2,3-pentanedione <0.0027 <0.0027 <0.0027 <0.0027 - Acetoin <0.0027 <0.0027 <0.0027 <0.0027 - 2,3-hexanedione <0.0049 <0.0049 <0.0049 <0.0049 - 2,3-heptanedione <0.0026 <0.0026 <0.0026 <0.0026 - Acetaldehyde 0.0929 0.0833 0.1458 0.1350 180
Furfural <0.001 <0.001 <0.001 <0.001 7.9 - no PEL-TWA value * lower than pre-weighing
Table 16 Retail store 5 concentration of analytes
sampling sites A B C D
PEL/TLV-TWA working table working table counter stairs
mg/m3
Inhalable dust
0.15 0.11 * * 0.26 0.5(ACGIH)
Respirable dust
* * * * -
Diacetyl
<0.0024 <0.0024 <0.0024 <0.0024 -
2,3-pentanedione
<0.0027 <0.0027 <0.0027 <0.0027 -
Acetoin
0.0054 0.0059 0.0045 0.0075 -
2,3-hexanedione
<0.0049 <0.0049 <0.0049 <0.0049 -
2,3-heptanedione<0.0026 <0.0026 <0.0026 <0.0026 -
Acetaldehyde
0.2801 0.4314 0.1072 0.1373 180
Furfural
<0.0010 <0.0010 <0.0010 <0.0010 7.9
- no PEL-TWA value * lower than pre-weighing
Table 17 Demographic characteristics of study subjects (n=68)
Age (years)
32.61(15-61)*Gender No. (%)
Time working in bakeries
7.15(1-40)*day off per month No.(%)
4 days
12(17.6)6 days
51(75)8 days
3(44.1)Working hours per day (hours)
over 10
53(77.9)8~10
14(20.5)<8
1(1.4)*Mean (min-max)
Table18 Lifestyle and general health descriptions (n=68)
Smoking status No. (%)
Smoker
18(26.4)Self-perceived health status No. (%)
Excellent
8(11.7)Spine, intervertebral disc disorders
5(7.3)Skin disorder
7(10.2)Rhinitis
4(5.8)Pneumonia, bronchitis
5(7.3)Emphysema
3(4.4)Allergy
25(36.7)Cough over 3 months
10(14.7)Shortness of breath
16(23.5)Wheezing
4(5.8)Asthma
2(2.9)Table19 Prevalence of workers reporting health symptoms (n=68)
Table 20 Prevalence of workers reporting health symptoms (n=68)
No.(%) Never Seldom Sometimes Usually Always
Dizziness, headache, drowsiness 45(66.1) 12(17.6) 7(10.2) 1(1.4) 1(1.4) Fatigue, weakness, incoordination 45(66.1) 11(16.1) 7(10.2) 3(4.4) 0(0.0) Sweat a lot due to overheating 19(27.9) 10(14.7) 13(19.1) 12(17.6) 8(11.7)
Bad ventilation 23(33.8) 8(11.7) 19(27.9) 5(7.3) 8(11.7)
Table 21 Asthma-like symptoms among different level flour dust exposure groups
Groups Allergy Cough>3
months
Shortness
of breath Wheezing Asthma
High exposure 18(45) 8(20) 12(30) 3(7.5) 1(2.5)
Low exposure 7(25) 2(7.1) 4(14.2) 1(3.5) 1(3.5)
Groups Dry/itchy nose
and throat
Nose and throat irritation
Runny nose, stuffy nose
Sneezing, coughing
High exposure 10(25) 4(10) 9(22.5) 10(25)
Low exposure 3(10.7) 2(7.1) 3(10.7) 5(17.8)
Table 22 Part of materials frequently used in baking industry
烘焙用油品
草莓餡
草莓、果糖、乙醯化磷酸二澱粉、玉米糖膠、結蘭膠、檸檬酸、偏磷酸鈉、已二烯酸鉀、香料、
食用色素
酥油芋泥餡
白豆沙、芋泥、砂糖、麥芽糖、海藻糖、麥芽糖粉、黃豆油、無水奶油、鮮奶油、食用藍色一 號、食用藍色 40 號、芋頭香料
經典設計師裝飾醬-焦 糖風味
玉米糖漿、高果糖玉米糖漿、糖、濃縮脫脂乳、水、鮮奶油、鹽、柑橘果膠、香料、防腐劑(己 二烯酸鉀)、食用色素(普通焦糖)、磷酸氫二鈉
北海道奶油香料 香料、玉米糖膠、防腐劑(苯鉀酸鈉)、水
沖繩黑砂糖香料 黑砂糖香料、丙二醇、甜味劑
咖啡香料 香料、食用色素(焦糖色素)、甜味劑、
芋頭香料 香料、丙二醇、食用色素(紅色六、七、四十號)、藍色一號、甜味劑、水
香蕉油 香料、丙二醇
杏桃果醬膠
果膠(柑橘)、糖、水、葡萄糖漿、調味劑(檸檬酸、檸檬酸鈉)、防腐劑(己二烯酸鉀)、香料(杏桃)、
食用色素(紅色 6 號、黃色 4 號)
原味焦糖 砂糖、水、果糖、麥芽糖、丙二醇、香料、焦糖色素、鹽、檸檬酸、己二烯酸鉀
色漿、色膏 水、丙二醇、食用色素、甜味劑
蘋果濃縮汁
蘋果果粒、蘋果濃縮汁、高果糖糖漿、砂糖、水、檸檬酸、香料、蘋果酸、檸檬酸鈉、焦糖色 素、乳酸鈣、氨基乙酸、苯甲酸鈉、三仙膠、醋、磺內酯鉀(甜味劑)、結蘭膠
Table 23 Comparison of detected inhalable dust concentration with
TLV-TWA
Table 24 Results of air sampling in baking mix plants
Reference Sampling target Result
G. Day et al.
2011.
Air sampling and raw material survey at working areas in baking mix plants using diacetyl substitutes
personal sampling: 91ppb (0.37 mg/m3)
G. Day et al.
2009.
Air sampling and raw material survey at working areas in baking mix plants using diacetyl substitutes
The inhaled risk of flavoring dust is unknown but may be important.
Figure 1Silica gel tube
Figure 2 2-(hydroxylmethyl)piperdine treated XAD-2 tube
Figure 3 IOM sampler with MultiDust Foam Disc [51]
Figure 4 ppb RAE3000 VOC monitor
Figure 5 AEROCET 531 Handheld Particle Mass Profiler
Figure 6 Position of sampler during task-based personal sampling
Figure 7 Chromatograms of diacetyl, 2,3-pentanedione, acetoin, 2,3-hexanedione, and 2,3-heptanedione
Figure 8 Chromatograms of acetaldehyde and furfural
diacety
2,3-pentanedion acetoin
2,3-hexanedion
2,3-heptanedion
acetaldehyde
furfural
Figure 9
Calibration curve of
diacetyl、2,3-pentanedione(0.05-20
ng/μL)Figure 10
Calibration curve of
acetoin, 2,3-hexanedione, 2,3-heptanedione (0.1-20 ng/μL) y = 1.75E+05x + 1.41E+02Figure 11
Calibration curve of
acetaldehyd and furfural (0.1-10μg)Figure 12
Calibration curve of
acetaldehyde in back sorbent section (0.08-5μg) y = 6E+06x + 3E+06Acetaldehyde (XAD-2 back section)
Acetaldehyde
Furfural
Figure 13 Factory 1 similar exposure group and sampling sites
Figure 14 Concentrations of total volatile organic compounds in factory 1 1F
09:50 230 3000 1050 1000 2000 5000 4000
16:00 600 732 1300 5000 1800 2000 1600
600 732 1300
Total VOCs at different sampling sites/Factory 1
09:50 16:00
Figure 15 factory 2 similar exposure group and sampling sites
Figure 16 Concentrations of total volatile organic compounds in factory 2 420 150 867
2266 4472
1040 8678
837
1814 1752 2005
0 1000 2000 3000 4000 5000 6000 7000 8000 9000 10000
ppb
Total VOCs at different sampling sites in Factory 2
Figure 17 Particle mass concentrations during flour weighing in factory 2
Figure 18 Particle mass concentrations during oil sprayed in factory 2 office weighi
ng-1 2 3 4 5 6 7 8 9
PM1 0.003 0.001 0.001 0.001 0.001 0.001 0.001 0.001 0.001 0.001 PM2.5 0.006 0.003 0.004 0.007 0.003 0.006 0.006 0.005 0.002 0.002 PM7 0.011 0.010 0.013 0.107 0.012 0.037 0.037 0.059 0.040 0.004 PM10 0.013 0.010 0.115 0.225 0.104 0.099 0.080 0.151 0.112 0.004 TSP 0.016 0.287 0.381 0.531 0.697 0.259 0.203 0.387 0.435 0.685 0.000
Particle conc. during flour weighing in factory 2
PM1 PM2.5 PM7
PM10 TSP
office Oil-spraying-1 2 3
PM1 0.003 0.018 0.032 0.022
PM2.5 0.006 0.879 0.493 0.173
PM7 0.011 4.601 5.514 5.581
PM10 0.013 6.983 7.380 7.400
TSP 0.016 9.470 9.137 9.412
0.000
Particle conc. during oil-spraying in factory 2
PM2.5 PM7 PM10 TSP
Figure 19 Similar exposure group and sampling sites in retail store 3
Figure 20 Particle mass concentrations in retail store 3
mixing mixing pouring after
pouring
after pouring
PM1 0.000 0.000 0.017 0.000 0.000
PM2.5 0.008 0.002 0.072 0.002 0.002
PM7 0.041 0.011 0.242 0.010 0.007
PM10 0.073 0.017 0.264 0.014 0.010
TSP 0.073 0.031 0.278 0.024 0.014
0.000 0.050 0.100 0.150 0.200 0.250 0.300
mg/m3
Concentrations of particle in retail store 3
PM1 PM2.5 PM7 PM10 TSP
Figure 21 Retail store 4 similar exposure group and sampling sites
Figure 22 Retail store 5 similar exposure group and sampling sites
Figure 23 Concentrations of total volatile organic compounds retail store 5 2F
window 2F oven 2F kitchen 1F
packaging 1F cooling 1F oven arcade
10:10 1921 2019 2322 2247 2994 4078 493
14:17 1500 1564 1485 1779 978
1921 2019 2322 2247
2994
4078
493 0
500 1000 1500 2000 2500 3000 3500 4000 4500
ppb
Total VOCs at different sampling sites/retail store 5
10:10 14:17
Figure 24 Particle mass concentrations in retail store 5
Figure 25 Comparison of detected inhalable dust concentration with
TLV-TWA
1 2 3 4
PM1 0.002 0.002 0.002 0.001
PM2.5 0.003 0.003 0.003 0.003
PM7 0.005 0.005 0.006 0.008
PM10 0.005 0.005 0.007 0.009
TSP 0.005 0.006 0.007 0.011
0.000 0.002 0.004 0.006 0.008 0.010 0.012
mg/m3
Concentrations of particle in retailed store 5
PM1 PM2.5 PM7 PM10 TSP
Figure 26 Concentration of acetyldehyde in different workplaces
Figure 27 Average concentrations of ketones at working and counter/office