Thermal Comfort Study in Indian Railway Pantry Cars Kitchen

Alam, Sarfaraz; Muthiah, Arunachalam; Salve, Urmi Ravindra

doi:10.18280/i2m.190406

Cited by 9 publications

(8 citation statements)

References 11 publications

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“…According to the ASHRAE standard-55 [11], the recommended values of air velocity for the summer and winter seasons should be (<0.25m/s), and (<0.15m/s), respectively [44,45]. In the present investigation, these findings had considerable compatibility in both air temperature and air velocity which is an important factor for thermal comfort.…”

Section: Comparison Of Modified Cases With Existing Case Based On the Air Temperature And Air Velocitymentioning

confidence: 57%

Enhancement of Thermal Comfort Inside the Kitchen of Non-Airconditioned Railway Pantry Car

Alam¹,

Salve²

2021

IJHT

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There are ample literature studies available, focusing on hot-humid built environment, which have achieved an increase in thermal comfort conditions by proper installation of ventilation-systems. The present thermal comfort study has been carried out in the kitchen environment of a non-air-conditioned railway pantry car in Indian Railways. The purpose is to enhance thermal comfort level under the currently applied ventilation system inside the kitchen of pantry car by determining the standard effective temperature (SET) index. During the summer and winter seasons, a field study was carried out to obtain the value of air temperature, globe temperature, relative humidity, and air velocity inside the pantry car for estimation of the SET index. A computational fluid dynamics (CFD) analysis was used to obtain a better-modified case model of the pantry car kitchen for the improvement of thermal comfort. The design interventions for the pantry car kitchen were created, with emphasis on increasing energy efficiency based on low-power consumption air ventilation system. The study results indicated that, modified case-I model has a better ventilation design concept as compare to the existing and other models, which increased the air velocity and significantly decreased the air temperature inside the kitchen of pantry car at all cooking periods. A value of SET (28.6–30℃) was found with a comfortable thermal sensation within all cooking periods, which is better for the pantry car workers. This finding suggests a sustainable improvement in the thermal environment of the "non-air-conditioned" pantry car kitchen in the Indian Railways, which can be applied immediately.

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Section: Comparison Of Modified Cases With Existing Case Based On the Air Temperature And Air Velocitymentioning

confidence: 57%

Enhancement of Thermal Comfort Inside the Kitchen of Non-Airconditioned Railway Pantry Car

Alam¹,

Salve²

2021

IJHT

Self Cite

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“…As reported by Chandel and Aggarwal [104], people in India during the winter season normally wearing "sweater, jacket, inner thermal, socks, cap" compared to the 0.9 clo value "sweater, long sleeve shirt, heavy slacks" which recommended by ASHRAE. However, pantry car chef 's generally wearing clothes according to Indian style outfits while performing the cooking period inside the kitchen of the railway pantry car [128][129][130][131][132][133][134]. Present study clothing value can be estimated for the "summer" and "winter" season as per the recommended Table 5.…”

Section: Specific Individual Living Assessment Ranges Of Air Velocitymentioning

confidence: 99%

Factors affecting on human thermal comfort inside the kitchen area of railway pantry car - a review

Alam

Salve

2021

Journal of Thermal Engineering

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Railway transportation plays a significant contribution to carrying passengers in India. In which during the journey, pantry cars are involved to serves the food to all onboard passengers. The kitchen atmosphere of the pantry car gets very hot and humid during cooking which could affect occupants' thermal comfort. Therefore, the current research article describes a review of the factors affecting human thermal comfort inside the kitchen of the railway pantry car. The factors influencing of human thermal comfort inside pantry car kitchens are classified into two categories viz; environmental factors that include "air temperature, mean radiant temperature, relative humidity, air velocity" and personal or individual factors including "metabolic rate and clothing insulation". All these factors need to be considered in order to achieve the optimum level of thermal comfort inside the kitchen environment of the pantry car. With the assistance of all these factors, we can estimate the thermal comfort indices such as; SET "standard effective temperature, " PMV "predicted mean vote, " PPD "predicted the percentage of dissatisfied, " thereby recognizing the acceptable thermal sensation range for occupants' (chefs) in the pantry car kitchens during the work period. These kinds of parametric studies can cover a wide group of all pantry car chefs in evaluating thermal comfort. Furthermore, there is a need to apply all the consequences of this research to increase the chef 's thermal comfort inside the pantry car kitchen while working.

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“…are also crucial factors in implementing these design interventions. By utilizing proper ergonomic design principles, interventions are possible that may suit the targeted audience [17][18][19][20][21]. Also, workers' training in using the controls correctly is essential for minimizing the dust exposure level.…”

Section: Engineering Control Interventionsmentioning

confidence: 99%

Monitoring Respirable Dust Exposure in Fettling Work Environment of a Foundry: A Proposed Design Intervention

Sharma¹,

Kataria²,

Suri³

et al. 2020

IJSSE

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Foundry workers are exposed to numerous health hazards, which includes respirable dust exposure as a prominent health issue. Apart from metallic dust, respirable crystalline silica (RCS) is generated during the fettling operation, which is very hazardous and a leading cause for silicosis. Evaluation and control of such hazards deserve particular attention in order to reduce the dust exposure level upto the permissible limits. In present study, an attempt was made to propose a low-cost design control intervention utilizing sensor based intelligence (ATmega328P microcontroller and an optical dust-sensor, SHARP GP2Y1010AU0F) for monitoring the dust exposure, followed by virtual ergonomics approach in CATIAV5R20. The proposed device was tested under several operating conditions. The results indicated that the prototype was sensitive to dust, having higher average dust density values under the dust haze weather condition (arithmetic mean (AM): 0.2590 mg/m3, geometric mean (GM): 0.2350 mg/m3) and fettling work-section (AM: 0.2550 mg/m3, GM: 0.2164 mg/m3) respectively, as compared to other conditions. Also, biomechanics analysis yielded the spine compression values lesser than the recommended limits, validating that the proposed fettling booth models could be considered as suggestive engineering control measures in conjunction with the designed prototype, so as to minimize the respirable dust exposure levels.

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Thermal Comfort Study in Indian Railway Pantry Cars Kitchen

Cited by 9 publications

References 11 publications

Enhancement of Thermal Comfort Inside the Kitchen of Non-Airconditioned Railway Pantry Car

Enhancement of Thermal Comfort Inside the Kitchen of Non-Airconditioned Railway Pantry Car

Factors affecting on human thermal comfort inside the kitchen area of railway pantry car - a review

Monitoring Respirable Dust Exposure in Fettling Work Environment of a Foundry: A Proposed Design Intervention

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