Wijayanto, Titis and Herliansyah, Muhammad Kusumawan and Ayu, Ajeng Sekar and Sudarman, Puspitaningrum Adi (2021) Can edible oils, as practical phase change materials, be used for body cooling after physical work in a hot–humid environment? Human Factors and Ergonomics In Manufacturing, 31 (6). 613 – 624. ISSN 10908471
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This study investigated whether wearing phase change material (PCM) packs made of edible oils, such as coconut oil (CO) and palm oil (PO), after engaging in physical activities can alleviate heat strain in a hot and humid environment. Eleven healthy young males performed a treadmill exercise for 30 min. After the physical activity, the participants underwent resting recovery for 30 min with or without a cooling vest made of either CO- or PO-based PCM packs. Results showed that wearing PCM packs made of edible oils as a personal cooling device significantly reduced tympanic temperature, mean skin temperature, and heart rate during the recovery period. The CO- and PO-based PCM packs also improved perceptual thermal strain during recovery. Hence, PCMs made of edible oils can be used as a cooling device to reduce heat strain and improve comfort after physical work in a hot and humid environment. From the aspects of ergonomics and human factors, the use of CO- and PO-based PCM packs for personal cooling is a viable option for preventing heat-related disorders and maintaining productivity and workers' well-being. © 2021 Wiley Periodicals LLC
Item Type: | Article |
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Additional Information: | Cited by: 1 |
Uncontrolled Keywords: | Cooling; Ergonomics; Palm oil; Recovery; Cooling devices; Hot and humid environments; Humid environment; Mean skin temperature; Physical activity; Recovery periods; Thermal strain; Treadmill exercise; Phase change materials |
Subjects: | T Technology > TJ Mechanical engineering and machinery |
Divisions: | Faculty of Engineering > Mechanical and Industrial Engineering Department |
Depositing User: | Sri JUNANDI |
Date Deposited: | 30 Oct 2024 02:15 |
Last Modified: | 30 Oct 2024 02:15 |
URI: | https://ir.lib.ugm.ac.id/id/eprint/8427 |