Cargando…
Investigation of thermal exposure in traditional neyshabur bakeries using heat strain and physiological indices
Bakery is one of the occupations which are exposed to the high shear stress. The incidence of heat discomfort among traditional bakery workers is much more than machinery bakery. The aim of this study was to investigate the rate of heat strain index and temperature of drumhead under physical conditi...
Autores principales: | , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6389655/ https://www.ncbi.nlm.nih.gov/pubmed/30847283 http://dx.doi.org/10.1016/j.mex.2019.02.003 |
_version_ | 1783397974888415232 |
---|---|
author | Bolghanabadi, Somayeh Ganjali, Ali Ghalehaskar, Sahar |
author_facet | Bolghanabadi, Somayeh Ganjali, Ali Ghalehaskar, Sahar |
author_sort | Bolghanabadi, Somayeh |
collection | PubMed |
description | Bakery is one of the occupations which are exposed to the high shear stress. The incidence of heat discomfort among traditional bakery workers is much more than machinery bakery. The aim of this study was to investigate the rate of heat strain index and temperature of drumhead under physical conditions in this group of workers. This cross-sectional study was conducted on 103 workers of the Bakeries in winter 2018. Heart rate and oral temperature were respectively measured using a heart rate meter and an oral thermometer. The Wet-bulb globe temperature (WBGT) index was recorded and the Heat Strain Score Index (HSSI) was completed simultaneously was used. Data obtained from this study were analyzed by comparing means, t test, and Person tests with the SPSS 20 software. The results of the assessment of WBGT, and HSSI showed that 28.69(1.41)and 15.02(2.6) percent of workers exposed to heat stress higher than permissible limits proposed by standard bodies. Also, the present study proved that the mean rate of Heat Strain indicating the presence of strain level 2. According to the results from this study, the oral temperature and drumhead were higher in workers who performed baking activity than other two groups. It is concluded that there is a significant relationship between Heat strain index and Distance of bakery floor ratio to stre. |
format | Online Article Text |
id | pubmed-6389655 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-63896552019-03-07 Investigation of thermal exposure in traditional neyshabur bakeries using heat strain and physiological indices Bolghanabadi, Somayeh Ganjali, Ali Ghalehaskar, Sahar MethodsX Environmental Science Bakery is one of the occupations which are exposed to the high shear stress. The incidence of heat discomfort among traditional bakery workers is much more than machinery bakery. The aim of this study was to investigate the rate of heat strain index and temperature of drumhead under physical conditions in this group of workers. This cross-sectional study was conducted on 103 workers of the Bakeries in winter 2018. Heart rate and oral temperature were respectively measured using a heart rate meter and an oral thermometer. The Wet-bulb globe temperature (WBGT) index was recorded and the Heat Strain Score Index (HSSI) was completed simultaneously was used. Data obtained from this study were analyzed by comparing means, t test, and Person tests with the SPSS 20 software. The results of the assessment of WBGT, and HSSI showed that 28.69(1.41)and 15.02(2.6) percent of workers exposed to heat stress higher than permissible limits proposed by standard bodies. Also, the present study proved that the mean rate of Heat Strain indicating the presence of strain level 2. According to the results from this study, the oral temperature and drumhead were higher in workers who performed baking activity than other two groups. It is concluded that there is a significant relationship between Heat strain index and Distance of bakery floor ratio to stre. Elsevier 2019-02-12 /pmc/articles/PMC6389655/ /pubmed/30847283 http://dx.doi.org/10.1016/j.mex.2019.02.003 Text en © 2019 The Author(s) http://creativecommons.org/licenses/by/4.0/ This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Environmental Science Bolghanabadi, Somayeh Ganjali, Ali Ghalehaskar, Sahar Investigation of thermal exposure in traditional neyshabur bakeries using heat strain and physiological indices |
title | Investigation of thermal exposure in traditional neyshabur bakeries using heat strain and physiological indices |
title_full | Investigation of thermal exposure in traditional neyshabur bakeries using heat strain and physiological indices |
title_fullStr | Investigation of thermal exposure in traditional neyshabur bakeries using heat strain and physiological indices |
title_full_unstemmed | Investigation of thermal exposure in traditional neyshabur bakeries using heat strain and physiological indices |
title_short | Investigation of thermal exposure in traditional neyshabur bakeries using heat strain and physiological indices |
title_sort | investigation of thermal exposure in traditional neyshabur bakeries using heat strain and physiological indices |
topic | Environmental Science |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6389655/ https://www.ncbi.nlm.nih.gov/pubmed/30847283 http://dx.doi.org/10.1016/j.mex.2019.02.003 |
work_keys_str_mv | AT bolghanabadisomayeh investigationofthermalexposureintraditionalneyshaburbakeriesusingheatstrainandphysiologicalindices AT ganjaliali investigationofthermalexposureintraditionalneyshaburbakeriesusingheatstrainandphysiologicalindices AT ghalehaskarsahar investigationofthermalexposureintraditionalneyshaburbakeriesusingheatstrainandphysiologicalindices |