APPLICATION ON THE WORKPLACES HAZARDS MEASUREMENT IN A BAKERY UNIT

The workplaces, where human activity takes place, is characterized by some complex factors that can affect the health of employees. These factors (temperature, humidity, noise, vibration, toxic substances, lighting, particulate matter etc.) can also be generalized as dangerous factors or workplaces...

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Autores principales:	MIRELA PANAINTE-LEHADUS, NARCIS BARSAN, OANA IRIMIA, CLAUDIA TOMOZEI, EMILIAN MOSNEGUTU, FLORIN NEDEFF
Formato:	article
Lenguaje:	EN
Publicado:	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2017
Materias:	workplaces hazards particulate matter volatile organic compounds temperature humidity Technology T Engineering (General). Civil engineering (General) TA1-2040
Acceso en línea:	https://doaj.org/article/f664c94b68da403ba388e9591d0e6cfc
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spelling	oai:doaj.org-article:f664c94b68da403ba388e9591d0e6cfc2021-12-02T19:52:43ZAPPLICATION ON THE WORKPLACES HAZARDS MEASUREMENT IN A BAKERY UNIT10.29081/jesr.v23i4.692068-75592344-4932https://doaj.org/article/f664c94b68da403ba388e9591d0e6cfc2017-12-01T00:00:00Zhttp://www.jesr.ub.ro/1/article/view/69https://doaj.org/toc/2068-7559https://doaj.org/toc/2344-4932 The workplaces, where human activity takes place, is characterized by some complex factors that can affect the health of employees. These factors (temperature, humidity, noise, vibration, toxic substances, lighting, particulate matter etc.) can also be generalized as dangerous factors or workplaces hazards [1, 2, 3, 4]. In this article are presented some results obtained after workplaces hazards measurements in a production and sales bakery unit for the parameters: O2, SO2, CO, NH3, temperature, humidity, suspension powders, VOC. The values of the measured parameters particulate matter (0.17 mg/m3 - 0.30 mg/m3) respectively volatile organic compounds (0.8 ppm ÷ 21.1 ppm) were below the maximum allowable concentrations, which indicates a safe workplaces for employees. The other parameters measured values, respectively temperature and humidity, were between 22.100C - 29.20 C for temperature and 47% - 53% for humidity. MIRELA PANAINTE-LEHADUSNARCIS BARSANOANA IRIMIACLAUDIA TOMOZEIEMILIAN MOSNEGUTU FLORIN NEDEFFAlma Mater Publishing House "Vasile Alecsandri" University of Bacauarticleworkplaces hazardsparticulate mattervolatile organic compoundstemperaturehumidityTechnologyTEngineering (General). Civil engineering (General)TA1-2040ENJournal of Engineering Studies and Research, Vol 23, Iss 4 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	workplaces hazards particulate matter volatile organic compounds temperature humidity Technology T Engineering (General). Civil engineering (General) TA1-2040
spellingShingle	workplaces hazards particulate matter volatile organic compounds temperature humidity Technology T Engineering (General). Civil engineering (General) TA1-2040 MIRELA PANAINTE-LEHADUS NARCIS BARSAN OANA IRIMIA CLAUDIA TOMOZEI EMILIAN MOSNEGUTU FLORIN NEDEFF APPLICATION ON THE WORKPLACES HAZARDS MEASUREMENT IN A BAKERY UNIT
description	The workplaces, where human activity takes place, is characterized by some complex factors that can affect the health of employees. These factors (temperature, humidity, noise, vibration, toxic substances, lighting, particulate matter etc.) can also be generalized as dangerous factors or workplaces hazards [1, 2, 3, 4]. In this article are presented some results obtained after workplaces hazards measurements in a production and sales bakery unit for the parameters: O2, SO2, CO, NH3, temperature, humidity, suspension powders, VOC. The values of the measured parameters particulate matter (0.17 mg/m3 - 0.30 mg/m3) respectively volatile organic compounds (0.8 ppm ÷ 21.1 ppm) were below the maximum allowable concentrations, which indicates a safe workplaces for employees. The other parameters measured values, respectively temperature and humidity, were between 22.100C - 29.20 C for temperature and 47% - 53% for humidity.
format	article
author	MIRELA PANAINTE-LEHADUS NARCIS BARSAN OANA IRIMIA CLAUDIA TOMOZEI EMILIAN MOSNEGUTU FLORIN NEDEFF
author_facet	MIRELA PANAINTE-LEHADUS NARCIS BARSAN OANA IRIMIA CLAUDIA TOMOZEI EMILIAN MOSNEGUTU FLORIN NEDEFF
author_sort	MIRELA PANAINTE-LEHADUS
title	APPLICATION ON THE WORKPLACES HAZARDS MEASUREMENT IN A BAKERY UNIT
title_short	APPLICATION ON THE WORKPLACES HAZARDS MEASUREMENT IN A BAKERY UNIT
title_full	APPLICATION ON THE WORKPLACES HAZARDS MEASUREMENT IN A BAKERY UNIT
title_fullStr	APPLICATION ON THE WORKPLACES HAZARDS MEASUREMENT IN A BAKERY UNIT
title_full_unstemmed	APPLICATION ON THE WORKPLACES HAZARDS MEASUREMENT IN A BAKERY UNIT
title_sort	application on the workplaces hazards measurement in a bakery unit
publisher	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
publishDate	2017
url	https://doaj.org/article/f664c94b68da403ba388e9591d0e6cfc
work_keys_str_mv	AT mirelapanaintelehadus applicationontheworkplaceshazardsmeasurementinabakeryunit AT narcisbarsan applicationontheworkplaceshazardsmeasurementinabakeryunit AT oanairimia applicationontheworkplaceshazardsmeasurementinabakeryunit AT claudiatomozei applicationontheworkplaceshazardsmeasurementinabakeryunit AT emilianmosnegutu applicationontheworkplaceshazardsmeasurementinabakeryunit AT florinnedeff applicationontheworkplaceshazardsmeasurementinabakeryunit
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APPLICATION ON THE WORKPLACES HAZARDS MEASUREMENT IN A BAKERY UNIT

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