Abstract
Control of thermal comfort is a very important factor in the work- place. If this control is lacking, workers’ concentration levels can be affected, which has a direct impact on their performance and productivity. Temperature and humidity in the workplace, as well as in communal facilities, must be suitable for the hu man body, taking into account the working methods, the clothing used and the physical limitations of workers, in order to ensure comfort and protect health. Aims: Evaluate the environmental variables and the individual variables, using the PMV and PPD indices to assess whether thermal comfort is present in workplaces in a food industry. Material and Methods: For the analytical evaluation, the Delta Ohm device was used, whose model was HD 32.1 Thermal Microclimate, and measurements were taken in 7 work areas of a food industry. Results: In this study, all the places where the measurements were made did not have thermal comfort, and in some workplaces a very hot thermal sensation was reached by most of the workers.
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Cabral, N., Simões, H., de Figueiredo, J.P., Ferreira, A. (2024). Thermal Comfort Assessment in a Food Industry (SIA)–Case Study. In: Arezes, P.M., et al. Occupational and Environmental Safety and Health V. Studies in Systems, Decision and Control, vol 492. Springer, Cham. https://doi.org/10.1007/978-3-031-38277-2_32
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DOI: https://doi.org/10.1007/978-3-031-38277-2_32
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