Full text
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| Author(s): |
Brenda Rodrigues Coutinho
Total Authors: 1
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| Document type: | Master's Dissertation |
| Press: | Campinas, SP. |
| Institution: | Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia Civil, Arquitetura e Urbanismo |
| Defense date: | 2014-08-08 |
| Examining board members: |
Lucila Chebel Labaki;
Stelamaris Rolla Bertoli;
Carolina Lotufo Bueno Bartholomei
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| Advisor: | Lucila Chebel Labaki |
| Abstract | |
In Brazil, the evaluation of thermal comfort is a subject that has been increasingly addressed by researchers. Comfort conditions are regulated by national and international technical standards, which indicate the parameters for users are in a comfort condition in the limit values of air temperature, air humidity and air velocity. These standards are also related to the kind of activity and used clothing. The PMV rates (Predicted Mean Vote) and PPD rates (Predicted Percentage of Dissatisfied) adopted by ISO 7730 in 2005, are used as a way to evaluate the thermal comfort for moderate thermal environments. The version of ASHRAE 55, in 2010, is based on the same conditions determined by ISO 7730, but incorporated some relevant research as the De Dear, Brager and Cooper's (1997) as adaptive model, which relates comfort internal temperatures with external climate for naturally ventilated environments. Both standards cited did not use data from restaurants measurements which there is a literature shortage about the subject. Moreover, works such as Humphreys (1976), Voltani (2009) and Maiti (2014) showed discrepancies between actual and expected thermal sensation votes. The purpose of this research is to conduct a thermal comfort study in the two Unicamp¿s restaurants, University Restaurant (RU) and the Saturnino Restaurant (RS), in Campinas - SP, making a comparison between the actual thermal sensations of workers and users with the PMV model and the adaptive model. In order to do this work, it was chosen the place, it was made the context analysis of the environment where restaurants are located, it was collected environmental variables simultaneously at all points in every restaurant and it was estimated personal variables at the time of the measurements according to the ISO standard. Simultaneously it was applied questionnaires about the comfort feeling and thermal preferences of the population surveyed. After this step, there were comparative analysis among the results generated by PMV and adaptive method and the actual thermal sensation votes. Probit analysis was used to evaluate the data obtained by establishing a correlation between the rules and the real feel. This research collected over 1400 questionnaires interviews and more than 750 measurements of environmental variables. A comparison of the percentages of satisfaction and dissatisfaction of respondents was made. Furthermore, were calculated the thermal neutrality temperatures. The findings showed that the ranges of thermal comfort and neutrality temperature were close to the recommended by the standards in user¿s points. In the employees points there was disagreement between the obtained ISO 7730 (2005)¿s neutrality temperature by questionnaire and the calculated by Probit analysis, nevertheless the biggest discrepancy was found between the results analyzed according to the ISO 7730 (2005) and ASHRAE 55 standards (2010). Another conclusion was that the internal temperatures of RS were higher than those in RU¿s users points in the summer and the ISO 7730 (2005)'s model was not adequate to evaluate the comfort level in RS, because exceeded its maximum heat discomfort (AU) | |
| FAPESP's process: | 11/15461-8 - Thermal comfort evaluation in naturally ventilated environments. An example in university campus restaurants. |
| Grantee: | Brenda Rodrigues Coutinho |
| Support Opportunities: | Scholarships in Brazil - Master |