학술논문
Evaluation of Subjective Thermal Strain in Different Kitchen Working Environments Using Subjective Judgment Scales.
Document Type
Article
Author
Source
Industrial Health; 2010, Vol. 48 Issue 2, p135-144, 10p
Subject
Language
ISSN
00198366
Abstract
The article evaluates different subjective thermal strain among workers in kitchen working environments based on cross-sectional study developed from questionnaire survey and subjective judgment scales (SJS). It states different factors which were put under consideration while carrying the survey which include ambient temperature, mean radiant temperature (MRT) and wet-bulb globe temperature (WBGT) index. It suggests possibility of higher heat strains in gas kitchens than in electric kitchens.