PM<sub>2.5</sub> in Indoor Air of a Bakery: Chemical Characterization and Size Distribution
In current literature, studies on indoor air quality mostly concern environments such as hospitals, schools and homes, and less so on spaces producing food, such as bakeries. However, small- and medium-sized bakeries are typical and very common food production spaces, mostly in Southern Italy. Consi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-04-01
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| Series: | Atmosphere |
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| Online Access: | https://www.mdpi.com/2073-4433/11/4/415 |
| _version_ | 1797570132404338688 |
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| author | Pierina Ielpo Claudia Marcella Placentino Alessandra Genga Valeria Ancona Vito Felice Uricchio Paola Fermo |
| author_facet | Pierina Ielpo Claudia Marcella Placentino Alessandra Genga Valeria Ancona Vito Felice Uricchio Paola Fermo |
| author_sort | Pierina Ielpo |
| collection | DOAJ |
| description | In current literature, studies on indoor air quality mostly concern environments such as hospitals, schools and homes, and less so on spaces producing food, such as bakeries. However, small- and medium-sized bakeries are typical and very common food production spaces, mostly in Southern Italy. Considering this, the present study investigated size trends of the aerosol particles during bakery working activities and the indoor particulate matter PM<sub>2.5</sub> chemical speciation at the same time, in order to characterize the aerosol particulate matter emissions. In particular, indoor air monitoring was performed using a silent sequential sampler and an optical particle counter monitor during 7–19 April 2013. For each daily sampling, four PM<sub>2.5</sub> samples were collected. In each sample, OC (organic carbon), EC (elemental carbon), LG (levoglucosan) Cl<sup>−</sup> (chloride), NO<sub>2</sub><sup>−</sup> (nitrite), NO<sub>3</sub><sup>−</sup> (nitrate), SO<sub>4</sub><sup>2−</sup> (sulfate), C<sub>2</sub>O<sub>4</sub><sup>2−</sup> (oxalate), Na<sup>+</sup> (sodium), NH<sub>4</sub><sup>+</sup> (ammonium), K<sup>+</sup> (potassium), Mg<sup>2+</sup> (magnesium) and Ca<sup>2+</sup> (calcium) concentrations were determined. The main sources of particles were wood burning, the cleaning of ovens (ash removal) and the baking of bread. While levoglucosan was associated with the source wood burning, potassium in this case can be considered as a marker of the contribution of the bakery activities. This work represents the second part of indoor research activities performed in the bakery. The first part was published in Ielpo et al. (2018). |
| first_indexed | 2024-03-10T20:20:35Z |
| format | Article |
| id | doaj.art-b92ab86f717e456b8c3221515822492f |
| institution | Directory Open Access Journal |
| issn | 2073-4433 |
| language | English |
| last_indexed | 2024-03-10T20:20:35Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Atmosphere |
| spelling | doaj.art-b92ab86f717e456b8c3221515822492f2023-11-19T22:14:18ZengMDPI AGAtmosphere2073-44332020-04-0111441510.3390/atmos11040415PM<sub>2.5</sub> in Indoor Air of a Bakery: Chemical Characterization and Size DistributionPierina Ielpo0Claudia Marcella Placentino1Alessandra Genga2Valeria Ancona3Vito Felice Uricchio4Paola Fermo5Institute of Atmospheric Sciences and Climate of Italian National Research Council, Lecce division, 73100 Lecce, ItalyARPA Puglia, Environmental Protection Regional Agency of Apulia Region, 70126 Bari, ItalyDipartimento di Scienze e Tecnologie Biologiche e Ambientali, University of Salento, S.P. Lecce-Monteroni, 73100 Lecce, ItalyWater Research Institute of National Research Council, viale F. de Blasio 5, 70132 Bari, ItalyWater Research Institute of National Research Council, viale F. de Blasio 5, 70132 Bari, ItalyDipartimento di Chimica, Università degli Studi di Milano, via Golgi 19, 20133 Milan, ItalyIn current literature, studies on indoor air quality mostly concern environments such as hospitals, schools and homes, and less so on spaces producing food, such as bakeries. However, small- and medium-sized bakeries are typical and very common food production spaces, mostly in Southern Italy. Considering this, the present study investigated size trends of the aerosol particles during bakery working activities and the indoor particulate matter PM<sub>2.5</sub> chemical speciation at the same time, in order to characterize the aerosol particulate matter emissions. In particular, indoor air monitoring was performed using a silent sequential sampler and an optical particle counter monitor during 7–19 April 2013. For each daily sampling, four PM<sub>2.5</sub> samples were collected. In each sample, OC (organic carbon), EC (elemental carbon), LG (levoglucosan) Cl<sup>−</sup> (chloride), NO<sub>2</sub><sup>−</sup> (nitrite), NO<sub>3</sub><sup>−</sup> (nitrate), SO<sub>4</sub><sup>2−</sup> (sulfate), C<sub>2</sub>O<sub>4</sub><sup>2−</sup> (oxalate), Na<sup>+</sup> (sodium), NH<sub>4</sub><sup>+</sup> (ammonium), K<sup>+</sup> (potassium), Mg<sup>2+</sup> (magnesium) and Ca<sup>2+</sup> (calcium) concentrations were determined. The main sources of particles were wood burning, the cleaning of ovens (ash removal) and the baking of bread. While levoglucosan was associated with the source wood burning, potassium in this case can be considered as a marker of the contribution of the bakery activities. This work represents the second part of indoor research activities performed in the bakery. The first part was published in Ielpo et al. (2018).https://www.mdpi.com/2073-4433/11/4/415PM<sub>2.5</sub> indoorbakerylevoglucosanPM fine fraction |
| spellingShingle | Pierina Ielpo Claudia Marcella Placentino Alessandra Genga Valeria Ancona Vito Felice Uricchio Paola Fermo PM<sub>2.5</sub> in Indoor Air of a Bakery: Chemical Characterization and Size Distribution Atmosphere PM<sub>2.5</sub> indoor bakery levoglucosan PM fine fraction |
| title | PM<sub>2.5</sub> in Indoor Air of a Bakery: Chemical Characterization and Size Distribution |
| title_full | PM<sub>2.5</sub> in Indoor Air of a Bakery: Chemical Characterization and Size Distribution |
| title_fullStr | PM<sub>2.5</sub> in Indoor Air of a Bakery: Chemical Characterization and Size Distribution |
| title_full_unstemmed | PM<sub>2.5</sub> in Indoor Air of a Bakery: Chemical Characterization and Size Distribution |
| title_short | PM<sub>2.5</sub> in Indoor Air of a Bakery: Chemical Characterization and Size Distribution |
| title_sort | pm sub 2 5 sub in indoor air of a bakery chemical characterization and size distribution |
| topic | PM<sub>2.5</sub> indoor bakery levoglucosan PM fine fraction |
| url | https://www.mdpi.com/2073-4433/11/4/415 |
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