in order to compare sampling efficiencies of total and inhalable dust methods, three airborne dust sampling systems , 7-hole sampler , close and open face filter cassette were compared side-by-side , as stationary and for the personal samplers , in a wood working industry to evaluate their relative efficiency. a total of 162 samples were collected. the study of particle size distribution by cas...

The aim of this study was to determine the best interaction between roasting time and temperature peaberry beans from cherry fruits combined with three different degrees roast in order archive results for sensorial attributes as well verify changes physical parameters. curves showed similarity profiles, indicating proper conduction process. According ways roasting, significant differences at 5%...

  Background & Aims of the Study: Dust is one of the detrimental factors in workplace of tile industry. Exposure to excessive amount of dust can create various hazards to the workers. Therefore, the present study aimed to measure the concentration of environmental and respirable dust in air of Birjand Niloofar tile Industry. Materials & Methods: In the present study, using personal...

introduction dust storms, one type of dust event, are in most cases the result of turbulent winds, including convective haboobs, which raise large quantities of dust from desert surfaces and reduce visibility to less than 1 km. this dust reaches concentrations in excess of 6000 mg m3 in severe events. the major dust source regions are areas of arid and hyper-arid, with mean annual rainfalls of ...

introduction: recently, air pollution due to the occurrence of dust storms is one of the worst environmental problems in western and southwestern iran, especially the khuzestan province (12, 13). according to the reports of the meteorological organization of iran the average number of dusty days in the cities of ahvaz and abadan in the khuzestan province reaches 68 and 76 days each year, respec...

Roasting is a process that contributes to the formation of compounds and flavors in coffee beans. Temperature length time are main factors roasting process. Generally, range temperatures times varies significantly for different varieties This study aims determine effect on changes chemical characteristics robusta beans (Coffea canephora) from Sidomulyo Village. used brewing methods brew roasted...