Abstract
Bakery is one of the occupations which are exposed to the high shear stress. The incidence of heat discomfort among traditional bakery workers is much more than machinery bakery. The aim of this study was to investigate the rate of heat strain index and temperature of drumhead under physical conditions in this group of workers. This cross-sectional study was conducted on 103 workers of the Bakeries in winter 2018. Heart rate and oral temperature were respectively measured using a heart rate meter and an oral thermometer. The Wet-bulb globe temperature (WBGT) index was recorded and the Heat Strain Score Index (HSSI) was completed simultaneously was used. Data obtained from this study were analyzed by comparing means, t test, and Person tests with the SPSS 20 software. The results of the assessment of WBGT, and HSSI showed that 28.69(1.41)and 15.02(2.6) percent of workers exposed to heat stress higher than permissible limits proposed by standard bodies. Also, the present study proved that the mean rate of Heat Strain indicating the presence of strain level 2. According to the results from this study, the oral temperature and drumhead were higher in workers who performed baking activity than other two groups. It is concluded that there is a significant relationship between Heat strain index and Distance of bakery floor ratio to stre.
Highlights
The aim of this study was to determine the amount of thermal exposure by using heat strain index and physiological indices in traditional bakery workers in Neyshabour city
More than 80 percent of staff working in the bakery has a Wet-bulb globe temperature (WBGT) index more than standard value, which indicates the high level of heat stress in these people, and given that the measurements were carried out during the cold season, it has been expected that the amount of heat stress in these people will increase in the summer and cause more heat dissipation
The results of this study indicate that the amount of heat strain in all bakery workers is an average score of 15.02 in the second level, which has a heat strain, and in the study of Yeganeh et al, the amount of strain was higher than 18 [13], the reason for the difference in this index was season of study, which was reported, in our winter study, the rate of heat strain was lower, but 57% of bakers and 43% of bread grabbers were definitely in heat strain
Summary
The aim of this study was to investigate the rate of heat strain index and temperature of drumhead under physical conditions in this group of workers. The aim of this study was to determine the amount of thermal exposure by using heat strain index and physiological indices in traditional bakery workers in Neyshabour city
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