식품제조업 생산설비 공압유닛의 공학적 개선에 따른 작업구역 소음 수준 변화

초록

Objectives: This study aimed to identify a priority process for noise control in a food manufacturing plant and evaluate changes in work-area noise levels before and after engineering improvement of a pneumatic unit. Methods: Personal exposure noise data from semiannual workplace monitoring conducted from 2023 to 2025 were reviewed by process. Maximum measured noise level, A-weighted equivalent sound level, and the proportion of measurements ≥85 dB(A) were calculated. A questionnaire of 130 workers assessed noise perception, near-equipment work, hearing protection use, and work-related effects. Based on these findings, the ice cream bar-line process was selected as the priority target. Noise levels at 23 fixed locations and 1/3 octave-band spectra were compared before and after engineering improvement. Results: Among 109 personal exposure measurements, the ice cream bar-line process showed the highest maximum measured noise level, A-weighted equivalent sound level, and proportion of measurements ≥85 dB(A). The high-noise process group also reported more frequent work near loud equipment and greater work-related burden. After engineering improvement, the A-weighted equivalent sound level across 23 fixed locations decreased from 86.52 to 80.84 dB(A), and locations with levels ≥85 dB(A) decreased from 14 to 0. Octave-band analysis showed reductions around 1 kHz and in high-frequency bands near the improved pneumatic unit. Conclusions: Integrating exposure metrics with worker-reported experience was useful for identifying the priority target for noise control. Engineering improvement effectively reduced work-area noise levels in the food manufacturing plant.

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