Vasileva-Todorova L, Dimitrova-Toneva I
Probl Khig. 1992;17:93-101.
The purpose of the present study is to trace the thermal state of workers exposed to low temperatures in brewery production, establishing the heat loss and the stress of thermoregulation. The investigations are performed in the departments for fermentation, deposit, cask washing and filling of 3 brewery plants. In order to characterize the microclimate methods of thermometry, psychometry and catathermometry are used. The heat state is controlled by methods of subjective heat perception, skin temperature, average skin temperature, temperature gradients, oral, rectal and average body temperature and the thermal content. The results of the physiological examinations point out to significant loss, which affects not only the periphery but also the deep tissues. There is an expressed risk of supercooling of the organism. The data of the heat deficit impose a correction of the working clothes and limitation of the exposure.
本研究的目的是追踪啤酒厂生产中暴露于低温环境下的工人的热状态，确定热损失和体温调节应激。调查在3家啤酒厂的发酵、储存、洗桶和灌装部门进行。为了表征微气候，使用了温度测量、湿度测量和冷却力测量方法。通过主观热感觉、皮肤温度、平均皮肤温度、温度梯度、口腔、直肠和平均体温以及热含量等方法来控制热状态。生理检查结果表明存在显著的热损失，这不仅影响外周组织，还影响深部组织。机体有明显的过冷风险。热亏数据要求对工作服进行修正并限制暴露时间。
