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Thermal comfort in the supermarketenvironment – multiple enquiry methods and simultaneous measurements of the thermal environment
RISE - Research Institutes of Sweden, Samhällsbyggnad, Energi och cirkulär ekonomi. University of Borås, Sweden ; Chalmers University of Technology, Sweden. (SIIR/ Sustainable consumption research group at University of Borås)ORCID-id: 0000-0001-8323-4459
RISE - Research Institutes of Sweden, Samhällsbyggnad, Energi och cirkulär ekonomi. Chalmers University of Technology, Sweden.
RISE - Research Institutes of Sweden.
University of Gothenburg, Sweden.
2017 (engelsk)Inngår i: International journal of refrigeration, ISSN 0140-7007, E-ISSN 1879-2081, Vol. 82, s. 426-435Artikkel i tidsskrift (Fagfellevurdert) Published
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, 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.

sted, utgiver, år, opplag, sider
2017. Vol. 82, s. 426-435
Emneord [en]
Environment, Supermarket, Display Cabinet, Comfort, Thermal Analysis, Retail, Customer, Consumer
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-32863DOI: 10.1016/j.ijrefrig.2017.06.020OAI: oai:DiVA.org:ri-32863DiVA, id: diva2:1165887
Tilgjengelig fra: 2017-12-14 Laget: 2017-12-14 Sist oppdatert: 2018-08-22bibliografisk kontrollert

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