Characterization of dusts in the food seasonings sector : Caractérisation des poussières dans le secteur des assiasonnements alimentaires

The present project establishes a preliminary portrait of the concentrations evaluated by different methods for sampling the inhalable fraction (Fi), the Fr, the Dt as well as the particle size distribution of the dusts present in the establishments in this sector of the food industry. [...] Their results, cited in relation to the percentage of the samples that exceeded the PEV in the ROHS and the value recommended by the SSA by establishment, are reported in Table 3.3-3, as well as the number of samples. [...] The flow rates were adjusted at the start and verified at the end of the sampling period by means of a DryCal model 12 Characterization of Dusts in the Food Seasonings Sector. [...] Some examples were the volume of the department, the amount and type of ingredients, the number of workers present during the intervention, and certain work practices, if relevant. [...] The first did not take into account internal losses on the surface of the first stage, visor, head, and all the other surfaces, except for the collection substrates and the filter; another did a correction based on the curves supplied by the manufacturer (corrected profile).