title: Effects of heating appliances with different energy efficiencies on associations among work environments, physiological responses, and subjective evaluation of workload.
abstract: To clarify the association between heat stress, physiological responses and subjective workload evaluations in kitchens using an induction heating stove (IH stove) or gas stove. The study design was an experimental trial involving 12 young men. The trial measured ambient dry-bulb temperature, globe temperature, wet-bulb globe temperature (WBGT) and relative humidity; the subjects' weight, heart rate, blood pressure, oxygen uptake, amount of activity, body temperature, subjective awareness of heat and workload before and after mock cooking for 30 min. The IH stove insignificantly increased heat indicators in the work environment and workers showed lower oxygen uptake, skin temperature, subjective awareness of heat and workload after heat exposure. Both physiological load and subjective awareness of heat and workload were slight in kitchens using the IH stove, which provided a better work environment.
authors: The University of Tokyo Kasei Gakuin, Machida-city, Tokyo, Japan.
authors: Hiroe
authors: H
authors: Matsuzuki
authors: Makoto
authors: M
authors: Ayabe
authors: Yasuo
authors: Y
authors: Haruyama
authors: Akihiko
authors: A
authors: Seo
authors: Shizuo
authors: S
authors: Katamoto
authors: Akiyoshi
authors: A
authors: Ito
authors: Takashi
authors: T
authors: Muto
mesh_terms: D000328:Adult; D003296:Cooking / Q000295:instrumentation*; D018882:Heat Stress Disorders / Q000503:physiopathology*; D006801:Humans; D007564:Japan; D008297:Male; D008991:Monitoring, Physiologic; D016273:Occupational Exposure; D016526:Workload