Thermal comfort in the supermarket environment - Multiple enquiry methods and simultaneous measurements of the thermal environment
2016 (English)In: Refrigeration Science and Technology, 2016, p. 41-48Conference paper, Published paper (Refereed)
Abstract [en]
In the supermarket environment three factors must be considered: food (food quality), personnel (working conditions), and customers. The customers do not remain in this environment very long but are of particular interest since they constitute the supermarket's commercial basis. However, there are no recommendations on the indoor environment based on this category. This study compares the perceived indoor thermal environment with simultaneous objective measurements of the thermal environment and includes multiple enquiry methods. These methods have been used for this specific environment in order to understand how customers perceive, evaluate, and prefer variations in the thermal environment. Measurements were performed in summer and winter in front of twelve display cabinets, and over 1100 questionnaires have been received. To provide recommendations, this study presents measured and perceived comfort in supermarkets, information which can be used for prescribing suitable thermal environments for customers.
Place, publisher, year, edition, pages
2016. p. 41-48
Keywords [en]
Display cabinets, Interdisciplinary, Supermarket, Thermal comfort, Thermal environment, Chains, IIR filters, Retail stores, Sales, Surveys, Display cabinet, Indoor environment, Indoor thermal environments, Objective measurement, Simultaneous measurement, Sustainable development
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-27670DOI: 10.18462/iir.iccc.2016.0006Scopus ID: 2-s2.0-84975853456ISBN: 9782362150142 (print)OAI: oai:DiVA.org:ri-27670DiVA, id: diva2:1059212
Conference
4th IIR International Conference on Sustainability and the Cold Chain, April 7-9, 2016, Auckland, New Zealand
Note
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2016-12-222016-12-212024-03-25Bibliographically approved