Coffee is the most popular beverage in the world and various pollutants, including volatile organic compounds (VOCs), are emitted from the coffee manufacturing workplace (roasting process). In this study, we analyzed the characteristics of VOCs emissions from roasted Arabica coffee bean powder using a VOCs emission chamber with a PTR-ToF-MS. The emission test was maintained under constant temperature (20 ± 2oC) and humidity (50 ± 5%) conditions. As a result of the emission test, most of the target compounds had a high concentration in the initial period, and decreased emissions as time lapsed. Acetaldehyde showed the highest concentration and was initially 78 ppm during the test period. Acetaldehyde was followed by propionic acid at 61 ppm, propanal at 51 ppm, and isobutanal at 50 ppm. As a result of comparing the occupational exposure limits (OELs) of individual VOC emitted during the coffee roasting process, the OELs of four substances, including acetaldehyde, propionic acid, acetic acid, and pyridine were identified. Of all four substances, only pyridine exceeded the OELs, and the other compounds had levels of 10% to 30% of the OELs.

To reduce subway passengers’ exposure to PM 10 (particulate matter less than 10 micrometers), management of PM 10 concentration in underground stations is critical. In this study, we attempted to investigate the distribution of airflow PM 10 concentration in an underground station. The numerical simulations were performed using computational fluid dynamics. In order to apply to CFD, measurement of air volume (supplied and exhausted air) and PM 10 concentration were conducted at the concourse and platform areas of the underground station. The results of the simulation agreed with the actual PM 10 concentration, and we confirmed the distribution of PM 10 concentration depending on air volume conditions. This result will be helpful to reduce the PM 10 in an underground station when using ventilation system.