Scheda di dettaglio – i prodotti della ricerca
| Dato | Valore |
|---|---|
| Title | Evaluation of the dustiness of a Bakery: An integrated system with an experimental electronic device | Valutazione della polverosità ambientale in un panificio: Un sistema integrato con un dispositivo elettronico sperimentale |
| Abstract | In this paper we describe a novel approach to environmental control in a bakery, based on an integration system of qualitative and quantitative information. The aim is to identify prevention policy for allergic diseas. Specifically, the dust concentration evaluated continuously by deposimeters and the realization of chemical-analytical investigations on flours samples, used in the production cycle, have given qualitative evaluation on powders dispersion; the integration of an electronic device, characterized by measurement reliability and low cost implementation, supported the development and evaluation of an environmental monitoring system in a bakery. The environmental control system could be used in other work environments where occupational asthma occurred. © PI-ME, Pavia 2012. |
| Source | Giornale italiano di medicina del lavoro ed ergonomia 34 (3), pp. 744–747 |
| Keywords | BakeryEnvironmental monitoringFlour dust |
| Journal | Giornale italiano di medicina del lavoro ed ergonomia |
| Editor | PI-ME Editrice., Pavia, Italia |
| Year | 2012 |
| Type | Articolo in rivista |
| Authors | Dario, Rita; Uva, Jessica; Trani, Giancarlo; Falcó, Santiago Nevot; Ancona, Valeria; Petrera, L. |
| Text | 296965 2012 Scopus 2 s2.0 84868312505 Bakery Environmental monitoring Flour dust Evaluation of the dustiness of a Bakery An integrated system with an experimental electronic device Valutazione della polverosita ambientale in un panificio Un sistema integrato con un dispositivo elettronico sperimentale Dario, Rita; Uva, Jessica; Trani, Giancarlo; Falco, Santiago Nevot; Ancona, Valeria; Petrera, L. AUSL BA/3 BA/5; Politecnico di Bari; Istituto di Ricerca sulle Acque, Italy In this paper we describe a novel approach to environmental control in a bakery, based on an integration system of qualitative and quantitative information. The aim is to identify prevention policy for allergic diseas. Specifically, the dust concentration evaluated continuously by deposimeters and the realization of chemical analytical investigations on flours samples, used in the production cycle, have given qualitative evaluation on powders dispersion; the integration of an electronic device, characterized by measurement reliability and low cost implementation, supported the development and evaluation of an environmental monitoring system in a bakery. The environmental control system could be used in other work environments where occupational asthma occurred. © PI ME, Pavia 2012. 34 http //www.scopus.com/record/display.url eid=2 s2.0 84868312505 origin=inward Articolo in rivista PI ME Editrice. 1592 7830 Giornale italiano di medicina del lavoro ed ergonomia Giornale italiano di medicina del lavoro ed ergonomia G. ital. med. lav. ergonom. valeria.ancona ANCONA VALERIA |