Record Display for the EPA National Library Catalog

RECORD NUMBER: 463 OF 680

OLS Field Name OLS Field Data
Main Title Nonmethane organic emissions from bread producing operations /
Author Keller, Ralph M.
CORP Author Midwest Research Inst., Kansas City, MO.;Environmental Protection Agency, Research Triangle Park, NC. Office of Air Quality Planning and Standards.
Publisher Office of Air Quality Planning and Standards ; For sale by the National Technical Information Service,
Year Published 1978
Report Number EPA-450/4-79-001; EPA-68-02-2524
Stock Number PB-296 089
OCLC Number 05827842
ISBN pbk.
Subjects Bakers and bakeries--Environmental aspects. ; Bread. ; Fume control.
Additional Subjects Bread ; Ethanol ; Gas analysis ; Bakery products ; Air pollution ; Industrial wastes ; Chemical analysis ; Laboratory equipment ; Air pollution detection ; Flame ionization detectors ; Emission factors ; Procedures
Internet Access
Description Access URL
https://nepis.epa.gov/Exe/ZyPDF.cgi?Dockey=91010V5N.PDF
Holdings
Library Call Number Additional Info Location Last
Modified
Checkout
Status
EKBD  EPA-450/4-79-001 Research Triangle Park Library/RTP, NC 08/27/1999
ELBD RPS EPA 450-4-79-001 repository copy AWBERC Library/Cincinnati,OH 01/22/2020
ELBD  EPA 450-4-79-001 AWBERC Library/Cincinnati,OH 10/18/2016
ERAD  EPA 450/4-79-001 Region 9 Library/San Francisco,CA 02/04/2013
ESAD  EPA 450-4-79-001 Region 10 Library/Seattle,WA 03/23/2010
NTIS  PB-296 089 Most EPA libraries have a fiche copy filed under the call number shown. Check with individual libraries about paper copy. 01/01/1988
Collation vi, 44 pages : illustrations ; 28 cm.
Abstract
A laboratory testing program is described wherein ethanol emissions were measured from the various operations involved in bread production. The approach involved monitoring, via a flame ionization detector, ethanol given off during the mixing, rising, and baking steps in the making of bread. Both the straight-dough and sponge-dough processes were evaluated. Emission factors are developed in terms of quanitity of ethanol emitted per quantity of bread produced. No tests were made at an actual bakery to confirm the emission factors determined in these laboratory tests; however, the values determined compare reasonably well with theoretically determined values.
Notes
Dec. 1978. Includes bibliographical references.