Assessment of CO
            <sub>2</sub>
            -based demand controlled ventilation requirement for a flexible work environment with ductless split air conditioners

Shriram, S.; Ramamurthy, K.

doi:10.1080/23744731.2019.1569458

Cited by 17 publications

(1 citation statement)

References 29 publications

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“…In such cases, the reports add that provision of ventilation is reviewed to achieve CO 2 levels not exceeding 2 800 ppm. Demand-controlled ventilation has a CO 2 sensor installed to monitor the air levels and can maintain adequate IAQ (Shriram & Ramamurthy 2019).…”

Section: Air Composition and Qualitymentioning

confidence: 99%

Environmental Ergonomics

2017

Human Factors in Control Room Design

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Peer review declarationThe publisher (AOSIS) endorses the South African 'National Scholarly Book Publishers Forum Best Practice for Peer Review of Scholarly Books'. The manuscript underwent an evaluation to compare the level of originality with other published works and was subjected to rigorous two-step peer review before publication, with the identities of the reviewers not revealed to the editor(s) or author(s). The reviewers were independent of the publisher, editor(s), and author(s). The publisher shared feedback on the similarity report and the reviewers' inputs with the manuscript's editor(s) or author(s) to improve the manuscript. Where the reviewers recommended revision and improvements, the editor(s) or author(s) responded adequately to such recommendations. The reviewers commented positively on the scholarly merits of the manuscript and recommended that the book be published.v Research justificationThis book focuses on the environmental ergonomics of restaurant kitchens and the challenges related hereto in a semi-tropical city, Durban, from a chef's perspective. It establishes the urgent need for commercial kitchens to be conducive to the wellbeing of kitchen workers, as heat illness is unreported in this industry. This research is relevant from occupational health and safety point of view. It evaluates the indoor environmental quality (IEQ) parameters such as heat, ventilation and humidity, noise and lighting in kitchens, and it is cognisant that with different cuisines, the kitchen loads are different. The goal of occupational safety is health intervention for worker comfort to enhance work performance. The book generates new knowledge regarding the factors affecting the body mass index of kitchen workers, prediction of heat and humidity near cooking stoves, discomfort near ovens, lighting in preparation areas and factors affecting reaction to stove noise. The book implements an exploratory design with multiple-case studies. The manuscript is structured into broad chapters on heat, ventilation and humidity, noise and lighting. Data analysis is an essential component of new knowledge, and a detailed description will promote certain research concepts among scholars to acquire research skills. The themes move from the hospitality industry in general and narrow down to commercial kitchens and specifically aim at students learning and training in culinary skills. The book accordingly scrutinises theory in respect of the relationship between individual differences and contextual components, and it factored these into controlled heat in a work environment and other IEQ parameters. This book advances existing physical conditions, as well as physiological and psychological influences of these parameters in commercial kitchens on worker relief-seeking behaviour adaptations. A ground-breaking new framework that optimises workstation comfort levels of kitchen workers is presented, hence offering insightful environmental contributions to improve commercial kitchen design and awareness among kitchen designers, erg...

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Section: Air Composition and Qualitymentioning

confidence: 99%