ETHANOL EMISSION FACTORS FOR GLAZING DURING CANDY PRODUCTION

This study determined emission rates of ethyl alcohol from a candy gla zing operation and, from observation of source activities, expressed t hese emission rates as emission factors. A mass balance modeling appro ach was used in conjunction with on-site field testing. The candy was processed in a row of 24 rotating open-faced pans, each with a capacit y of approximately 250 lb candy/batch. Twelve 1-hour periods were moni tored during production over two days. Ethanol vapor samples were coll ected on charcoal tubes simultaneously at four locations at different distances from the pan line. Continuous monitoring also was carried ou t at one location with a gas analyzer. The tube samples were analyzed by gas chromatography. Ventilation measurements and source activity ob servations were collected at the same time as the gas samples. The ave rage concentration 1.5 m in front of the line was above 1000 ppm. Aver age emission rates for 12 one-hour periods, determined from the concen tration measurements and three different forms of the ethanol mass bal ance around the space, were 38.4 kg/hour, 42.5 kg/hour, and 49.6 kg/ho ur. When emission rates were compared with the number of batches the r esulting emission factors were 500 g/batch, 291 g/batch, and 453 g/bat ch, respectively. These values were in good agreement with the estimat e of 446 g/batch developed from the glaze mixture composition and the approximate amount of glaze mixture added to each batch. Testing using the emission factor approach removes the effect of the particular int erior space in which the data are collected and reproduces changes in emissions and exposures.