Analysis of Hygrothermal Microclimatic (HTM) Parameters in Specific Food Storage Environments in Slovakia

Iveta Marková, Ivana Tureková, Jana Jaďuďová and Emília Hroncová
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Iveta Marková: Department of Fire Engineering, Faculty of Security Engineering, University of Žilina, Univerzitná 1, 010 26 Žilina, Slovakia
Ivana Tureková: Constantine the Philosopher University in Nitra, Tr. A. Hlinku 1, 949 74 Nitra, Slovakia
Jana Jaďuďová: Matej Bel University, Faculty of Natural Sciences, Department of Environmental Management, Tajovskeho 40, 97401 Banska Bystrica, Slovakia
Emília Hroncová: European Science and Research Institute, A. Hlinku 29, 96001 Zvolen, Slovakia

IJERPH, 2020, vol. 17, issue 6, 1-15

Abstract: The quality of work environment, temperature changes and humidity must be controlled in every production process and in the locations where employees are present. The aim of this paper is to objectively assess the exposure of employees to microclimatic factors of the workplace environment: the warehouse, changing rooms, office and cold room refrigerator. Data were obtained in real working conditions. The heat stress due to cold and heat exposure in the individual locations was evaluated using the WBGT (wet bulb globe temperature) indicator. The parameters of the hygrothermal microclimate (HTM) were objectified by a QUES Temp 44/46 T spherical thermometer. The measurements were performed both in cold and hot periods of the year. The measurements confirmed standard temperatures for individual types of interiors in the winter period, but in the summer period there was a variability of results, leading to the thermal discomfort of employees. The assessment of the WBGT index revealed that nearly 80% of employees are susceptible to hypothermia as a result of thermal stress conditions. It was proven that the temperatures measured by a spherical thermometer in the hottest room were 8.62% higher than the calculated operating temperature, while the difference in the cold room refrigerator was only 1.28% higher.

Keywords: hygrothermal microclimatic (HTM) parameters; food storage environment (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
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