{"title":"咖啡烘焙过程中的多氯二苯并对二恶英/二苯并呋喃排放:探索烘焙方法和配方的影响","authors":"Li-Man Lin, I-Jen Chen, Bo-Wun Huang, Nicholas Kiprotich Cheruiyot, Guo-Ping Chang-Chien","doi":"10.3390/atmos15091127","DOIUrl":null,"url":null,"abstract":"Polychlorinated dibenzo-p-dioxin/dibenzofuran (PCDD/F) emissions during the roasting of green Arabica coffee and coffee formulations containing alcohol, sugar, and honey were investigated in this study. Fast and slow roasting methods, which took 5.62 and 9.65 min to achieve a light roast, respectively, were used to evaluate the emissions. The concentrations in the flue gas during the fast roasting of green coffee (0.0296 ng Nm−3 and 0.00364 ng WHO-TEQ Nm−3) were 13.9% and 70.5% higher than during slow roasting, respectively. However, this was only the trend for some formulations, and no significant differences in concentrations were found between the methods at p = 0.05. Thus, the slow roasting method might not necessarily reduce formation when additives are included. The emission factors were 2.86 ng kg−1 and 0.352 ng WHO-TEQ kg−1, and 4.17 ng kg−1 and 0.176 ng WHO-TEQ kg−1 for the fast and slow roasting of green coffee, respectively. Further investigations are warranted to understand the formation mechanism, assess potential health risks, and explore mitigation strategies. These findings have implications for both coffee processing industries and regulatory bodies, as understanding the impact of roasting methods and additives could inform the development of cleaner production practices and targeted emission reduction policies.","PeriodicalId":8580,"journal":{"name":"Atmosphere","volume":"2 1","pages":""},"PeriodicalIF":2.5000,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Emissions of Polychlorinated Dibenzo-p-Dioxins/Dibenzofurans during Coffee Roasting: Exploring the Influence of Roasting Methods and Formulations\",\"authors\":\"Li-Man Lin, I-Jen Chen, Bo-Wun Huang, Nicholas Kiprotich Cheruiyot, Guo-Ping Chang-Chien\",\"doi\":\"10.3390/atmos15091127\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Polychlorinated dibenzo-p-dioxin/dibenzofuran (PCDD/F) emissions during the roasting of green Arabica coffee and coffee formulations containing alcohol, sugar, and honey were investigated in this study. Fast and slow roasting methods, which took 5.62 and 9.65 min to achieve a light roast, respectively, were used to evaluate the emissions. The concentrations in the flue gas during the fast roasting of green coffee (0.0296 ng Nm−3 and 0.00364 ng WHO-TEQ Nm−3) were 13.9% and 70.5% higher than during slow roasting, respectively. However, this was only the trend for some formulations, and no significant differences in concentrations were found between the methods at p = 0.05. Thus, the slow roasting method might not necessarily reduce formation when additives are included. The emission factors were 2.86 ng kg−1 and 0.352 ng WHO-TEQ kg−1, and 4.17 ng kg−1 and 0.176 ng WHO-TEQ kg−1 for the fast and slow roasting of green coffee, respectively. Further investigations are warranted to understand the formation mechanism, assess potential health risks, and explore mitigation strategies. These findings have implications for both coffee processing industries and regulatory bodies, as understanding the impact of roasting methods and additives could inform the development of cleaner production practices and targeted emission reduction policies.\",\"PeriodicalId\":8580,\"journal\":{\"name\":\"Atmosphere\",\"volume\":\"2 1\",\"pages\":\"\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2024-09-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Atmosphere\",\"FirstCategoryId\":\"89\",\"ListUrlMain\":\"https://doi.org/10.3390/atmos15091127\",\"RegionNum\":4,\"RegionCategory\":\"地球科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"ENVIRONMENTAL SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Atmosphere","FirstCategoryId":"89","ListUrlMain":"https://doi.org/10.3390/atmos15091127","RegionNum":4,"RegionCategory":"地球科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENVIRONMENTAL SCIENCES","Score":null,"Total":0}
引用次数: 0
摘要
本研究调查了阿拉比卡生咖啡和含酒精、糖和蜂蜜的咖啡配方在烘焙过程中的多氯二苯并对二恶英/多氯二苯并呋喃(PCDD/F)排放情况。采用快速和慢速烘焙法对排放物进行了评估,这两种烘焙法分别需要 5.62 分钟和 9.65 分钟才能达到轻度烘焙的效果。在快速烘焙生咖啡时,烟道气中的浓度(0.0296 ng Nm-3 和 0.00364 ng WHO-TEQ Nm-3)分别比慢速烘焙时高 13.9% 和 70.5%。不过,这只是某些配方的趋势,在 p = 0.05 的条件下,两种方法的浓度没有显著差异。因此,在加入添加剂的情况下,慢焙烧方法不一定会减少形成。快速和慢速烘焙生咖啡的排放因子分别为 2.86 ng kg-1 和 0.352 ng WHO-TEQ kg-1,以及 4.17 ng kg-1 和 0.176 ng WHO-TEQ kg-1。为了解其形成机制、评估潜在的健康风险并探索缓解策略,有必要开展进一步的调查。这些发现对咖啡加工业和监管机构都有影响,因为了解烘焙方法和添加剂的影响可以为制定清洁生产方法和有针对性的减排政策提供信息。
Emissions of Polychlorinated Dibenzo-p-Dioxins/Dibenzofurans during Coffee Roasting: Exploring the Influence of Roasting Methods and Formulations
Polychlorinated dibenzo-p-dioxin/dibenzofuran (PCDD/F) emissions during the roasting of green Arabica coffee and coffee formulations containing alcohol, sugar, and honey were investigated in this study. Fast and slow roasting methods, which took 5.62 and 9.65 min to achieve a light roast, respectively, were used to evaluate the emissions. The concentrations in the flue gas during the fast roasting of green coffee (0.0296 ng Nm−3 and 0.00364 ng WHO-TEQ Nm−3) were 13.9% and 70.5% higher than during slow roasting, respectively. However, this was only the trend for some formulations, and no significant differences in concentrations were found between the methods at p = 0.05. Thus, the slow roasting method might not necessarily reduce formation when additives are included. The emission factors were 2.86 ng kg−1 and 0.352 ng WHO-TEQ kg−1, and 4.17 ng kg−1 and 0.176 ng WHO-TEQ kg−1 for the fast and slow roasting of green coffee, respectively. Further investigations are warranted to understand the formation mechanism, assess potential health risks, and explore mitigation strategies. These findings have implications for both coffee processing industries and regulatory bodies, as understanding the impact of roasting methods and additives could inform the development of cleaner production practices and targeted emission reduction policies.
期刊介绍:
Atmosphere (ISSN 2073-4433) is an international and cross-disciplinary scholarly journal of scientific studies related to the atmosphere. It publishes reviews, regular research papers, communications and short notes, and there is no restriction on the length of the papers. Our aim is to encourage scientists to publish their experimental and theoretical research in as much detail as possible. Full experimental and/or methodical details must be provided for research articles.