WORK UNDER REFRIGERATION CONDITIONS IN THE FOOD INDUSTRY.

LE TRAVAIL AU FROID ARTIFICIEL DANS L'INDUSTRIE ALIMENTAIRE.

Author(s) : APTEL M.

Type of monograph: Doctoral thesis

Summary

REFRIGERATION IN THE FOOD INDUSTRY. CHARACTERISTICS OF COLD ROOMS. STRATEGY OF MEASUREMENT AND OBSERVATION, PRESENTATION OF THE PEOPLE STUDIED. SURVEY OF WORKERS EXPOSED TO COLD. EFFECTS OF THERMAL STRESS ON BODY (MEASUREMENT OF THE SKIN TEMPERATURE OF HAND). EFFECT OF COLD ON WORKERS' SKILL. EVALUATION OF COLD ENVIRONMENTS (IREQ AND WCI INDICES). ESTIMATION OF RESULTS. RECOMMENDATIONS.

Details

Original title: LE TRAVAIL AU FROID ARTIFICIEL DANS L'INDUSTRIE ALIMENTAIRE.
Record ID : 1987-0633
Languages: French
Publication: France/France
Publication date: 1986
Source: Source: n. 93; 209 p.; fig.; 92 ref.

Indexing

Themes: Cold stores: running, control and safety
Keywords: Work; Food industry; Cold store; Thermal comfort

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