2013 Fiscal Year Final Research Report
Design Method for Thermal Environment in Kitchen to avoid Heat Stroke in Residential Buildings
| Project/Area Number |
23700875
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
General human life sciences
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| Research Institution | Osaka Prefecture University (2012-2013)
Ariake National College of Technology (2011) |
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Principal Investigator |
TOBITA Kunihito 大阪府立大学, 現代システム科学域, 准教授 (40465919)
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| Project Period (FY) |
2011 – 2013
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| Keywords | 住環境 / 温熱環境 / 熱中症 / 住宅 / 台所 |
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| Research Abstract |
Thermal environment of the houses' kitchen was investigated in summer. This paper discussed indoor climate, the assessment and equipment of the kitchen. Factor analysis of the importance score of thermal comfort revealed three mutually independent factors that we named 'Sociocultural Time', 'Housework' and 'Morning'. When occupants are preparing main meals, the WBGT exceeds 25 degrees Celsius. The air-conditioning, cooking equipment and surrounding environment of the house influences occupants' thermal sensation.
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