Formation of dust in enterprises of the bread industry and decreasing of dust formation

The basic production processes of the enterprises have been shaken off bread products as sources of formation of polluting substances. It is shown that the technological processes of enterprises are accompanied by the release of dust into production facilities and the environment and this adversely affects the microclimate and sanitary and hygienic condition of the shops of enterprises, contributes to the formation of hazardous and harmful production factors that affect the environment and the health of workers. The composition and properties of dust are specified. It is shown that in order to reduce the anthropogenic impact of enterprises, bread products have been dispatched to atmospheric air, it is necessary to create a system that will eliminate the causes of dust formation. Conditions for reduction of dust formation and dust emission are proposed. Keywords: dust, pollutants, atmospheric air purification, fire and environmental safety