Occupational exposure to industrial furnaces: radiometric and dosimetric considerations

Abstract

This work is aimed at assessing the professional exposure to radiofrequency and microwave electromagnetic fields of staff employed in industrial cooking and drying foods laboratories. The investigation started from the identification of key points within the laboratory; the key points were chosen on the basis of the electromagnetic field levels or the presence of workers during the standard working activity. For these specific points, electric field measurements have been performed and subsequently it was decided to assess, through three numerical models of increasing complexity, the Specific Absorption Rate (SAR) referred to the muscle tissue of the exposed individual. The results have been compared with the Italian regulatory framework limits and action value and showed no exceedances. The subsequent analysis has allowed us to perform a validation of the three physical models proposed for the calculation of the Specific Absorption Rate and led to the choice of a particular low complexity model which enables dosimetric calculation of electromagnetic fields exposure in a relative simple way, without the need of complicate and expensive numerical simulation programs. This model is applicable only for frequency higher than hundred MHz.