本研究於醬菜醃漬過程進行槽內氣體採樣及分析，瞭解可能產生之氣體成份及濃度，推測導致過去醬菜槽作業勞工死傷的關鍵有害氣體及原因，提供政府未來改善、輔導產業之策略方針，以降低危害事故發生。
研究以實驗室模擬蔬菜醃製過程，配合使用直讀式儀器--可攜式紅外光吸收光譜儀（Mini InfraRed Analyzer, MIRAN-IR）針對不同醃製天數及攪拌流程中槽體內的氧氣、甲烷、二氧化碳、硫化氫及氨氣或其餘相關氣體進行測定為主，並以鐵氟龍捕集袋捕集揮發性氣體，再以氣相層析儀分析為輔。醃製槽體選擇防酸蝕為主，其槽體大小約為高1.32公尺，長0.8公尺，寬0.58公尺之矩形桶。醃製主要以白蘿蔔進行，醃製方法參考醃製廠商傳統作法進行。
交叉比對MIRAN-IR、多氣體攜帶型檢測儀器（Portable Multi Gas Monitor, Q-RAE）、檢知管與氣體層析質譜儀之分析結果，約有十種氣體：一氧化碳（Carbon Monoxide, CO）、二氧化碳（Carbon Dioxide, CO2）、羧酸硫化物（Carboxylic Sulfide, COS）、二氧化硫（Sulfur Dioxide, SO2）、二硫化二甲基（Dimethyl Disulfide, DMDS）、三硫化二甲基（Dimethyl Trisulfide, DMTS）、乙醛（Ethylaldehyde）、乙醇（Ethanol）、苯（Benzene）、甲苯（Toluene）會在醃漬過程產生。另外，滷水之攪動也會增加這些氣體之逸散。
結論建議在換缸或取出醃漬半成品時，應加強進行強風吹入醃漬槽之機械稀釋換氣，稀釋槽底累積之有害性氣體。

This study aims to determine the hazardous gases present in the pickling process and to formulate suitable guidelines for reducing potential accidents. A rectangular plastic tank with dimensions 0.8 m × 0.58 m × 1.32 m was used in laboratory simulations of radish pickling. The real-time Mini InfraRed Analyzer (MIRAN-IR) was used to monitor the release of volatile gases from pickle fermentation. These gases were collected with teflon sampling bags and canisters. A GC/MS was subsequently used for confirmation and to perform quantitative analysis of the volatile gases. The traditional process of pickle fermentation was used in this study. Vegetable-pickling factories were recruited for the field part of the study.
CO, CO2, COS, SO2, DMDS, DMTS, ethylaldehyde, alcohol, benzene, and toluene were found both in the field and in laboratory simulations. The MIRAN-IR, QRAE, detector tube, and GC/MS confirmed that the sprayed brine released these volatile gases. To avoid exposure to hazardous gases from pickle tanks, proper ventilation needs to be performed before employees enter the tanks.