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Document IIF

Confort thermique dans le milieu des grandes surfaces : diverses méthodes d'enquête et mesures simultanées de l’environnement thermique.

Thermal comfort in the supermarket environment-multiple enquiry methods and simutaneous measurements of the thermal environment.

Auteurs : LINDBERG U., FAHLÉN P., AXELL M., et al.

Résumé

In the supermarket environment three factors must be considered: food (food quality), personnel (working conditions), and customers. The customers do not remain in this environment very long but are of particular interest since they constitute the supermarket’s commercial basis. However, there are no recommendations on the indoor environment based on this category. This study compares the perceived indoor thermal environment with simultaneous objective measurements of the thermal environment and includes multiple enquiry methods. These methods have been used for this specific environment in order to understand how customers perceive, evaluate, and prefer variations in the thermal environment. Measurements were performed in summer and winter in front of twelve display cabinets, and over 1100 questionnaires have been received. To provide recommendations, this study presents measured and perceived comfort in supermarkets, information which can be used for prescribing suitable thermal environments for customers.

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Format PDF

Pages : 8

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  • Prix public

    20 €

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    Gratuit

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Détails

  • Titre original : Thermal comfort in the supermarket environment-multiple enquiry methods and simutaneous measurements of the thermal environment.
  • Identifiant de la fiche : 30017546
  • Langues : Anglais
  • Source : 4th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Auckland, New Zealand, April 7-9, 2016.
  • Date d'édition : 07/04/2016
  • DOI : http://dx.doi.org/10.18462/iir.iccc.2016.0006

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