Thermal comfort in buildings for wet processing of coffee

Abstract

Thermal comfort in buildings for wet processing of coffee Confort térmico en edificaciones para procesamiento húmedo de café Conforto térmico em instalações para processamento úmido de café

Adaptative comfort modeling for a typical non-centrifugal cane sugar processing facility

“…This could be attributed to the closed lantern window in this treatment, which reduces its natural ventilation area compared to T1, and the limited effectiveness of the chimney effect [43], essential for the transfer of energy and vapor mass. To improve thermal comfort in the oven thermal zone, Studies have shown that reducing exposure duration is one way to protect employees against infrared radiation and high temperatures, wearing specialist clothes, such as aluminized garments, and appropriate eye protection, such as infraredfiltered glasses, can help prevent injuries or lessen their severity [44,45].…”

Bioclimatic performance of wet coffee processing facilities: conditions for workers and coffee

“…I n Colombia, coffee is mainly processed wet, through sub-processes that include pulping, fermentation, washing, and drying of the beans. The bioclimatic conditions of the facilities where these processes take place can be decisive for both the comfort of the workers (Guerra-García et al, 2019) and the quality preservation of dry parchment coffee. The coffee is often stored there for a long time (sometimes exceeding two weeks), where a large amount of heat and steam is generated by the machines during mechanical drying (Osorio et al, 2018;Osorio et al, 2020).…”

“…The WBGT index is an indicator of thermal comfort that considers air temperature, metabolism, radiant heat, air velocity, and relative humidity as the main drivers of thermal overload (MTSS, 1979;ISO 7243, 1982;ABNT-NBR, 2011;Roscani et al 2017). Guerra-García et al (2019) used this index for comfort analysis in coffee post-harvest facilities in Colombia, obtaining satisfactory results.…”

“…The available literature suggests that these buildings present unsuitable storage environments that can affect the quality of the coffee (Osorio et al, 2020). Additionally, there is very little research that evaluates the thermal comfort of workers within postharvest facilities (Guerra-García et al, 2019). According to Herrera et al (2015), this is a widespread problem in the food industry, mainly in Latin America and the Caribbean.…”