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Abstract(s)
O objetivo deste trabalho foi propor uma metodologia que avalia a qualidade do ambiente
interior das edificações de cantinas, através da perspectiva do utente, auxiliando na definição
de medidas de reabilitação do espaço.
A interação dos limites de conforto previstos na legislação com as atividades realizadas no
espaço podem não resultar no conforto adequado ao utilizador [1]. Edifícios anteriores aos
anos de entrada em vigor dos regulamentos não eram obrigados a cumprir com limites de
conforto e por isso, também podem apresentar problemas.
As duas situações descritas anteriormente podem derivar na necessidade de medidas de
reabilitação no espaço. Para definir quais as medidas mais adequadas, tendo como
protagonista o utilizador do espaço, é recomendada a adoção da metodologia apresentada
nesse trabalho.
Essa metodologia foi elaborada a partir da adaptação da estratégia SOBANE – Screnning,
Observation, Analysis and Expertise – a museus, conhecida por Environmental and Energy
Performance (EEP).
Na primeira etapa, Screnning, é feito um diagnóstico da qualidade energética e do ambiente
interior. Na segunda, Observation, é feita uma pesquisa entre os utentes para avaliar como
se sentem no edifício, através de um questionário, e é definido o perfil de consumo de
eletricidade. Através dos dados recolhidos nas duas primeiras etapas identificam-se os
motivos de desconforto no espaço interior e a falta de eficiência dos sistemas. Na etapa
seguinte, Analysis, são feitos ensaios técnicos para perceber as características físicas das
variáveis associadas ao desconforto para que, na última etapa, Expertise, possam ser feitas
sugestões de reabilitação do espaço integradas a todos os aspectos do conforto humano e
eficiência energética.
As duas primeiras etapas foram testadas no edifício da cantina do IPB, em Bragança. Os
resultados obtidos através do questionário caracterizaram a cantina como um ambiente sem
corrente de ar (63%), com o ar abafado (61%), um espaço limpo (75%), com a temperatura
alta (63%) e com ruído (80%), principalmente por conversas (56%), seguido pelo ruído dos
equipamentos da cozinha/equipa (26%). O perfil de consumo de eletricidade não apresentou contradições. As defasagens observadas
entre os picos estimados e os picos monitorados de consumo de eletricidade foram atribuídos
a variação das ementas e suas particularidades de preparo.
Por fim, foi definido um Indicador Técnico-Financeiro Descritivo e obteve-se que 0,26
Euros foram gastos por refeição com energia em 2016 e 0,27 Euros em 2017. Esses custos
representam, respectivamente, 11% e 12% do valor pago pelos utentes no prato principal
servido na Sala Geral.
The main objective of this work was to suggest a methodology that evaluates indoor environment quality from canteen buildings, in order to guide rehabilitation measures through user’s perspective. There are comfort limits foreseen in Portuguese legislation to guarantee a pleasant indoor environment. However, the relation between indoor activities with these comfort limits may not result in adequate comfort to users [1]. Buildings built prior to the signing years of comfort rules were not required to comply with comfort requirements and may also present problems. Considering the previous scenarios, there is a great chance that rehabilitation procedures in these indoor spaces are required. In order to define the most adequate measures, considering indoor user as protagonist, it is recommended to use the methodology presented in this work. This methodology was elaborated by adapting the SOBANE - Screnning, Observation, Analysis and Expertise - to museums, known as Environmental and Energy Performance (EEP). In the first stage, Screnning, a diagnosis of energy quality and the indoor environment is made. In the second, Observation, a survey is made among the users to evaluate how they feel in the building, through a questionnaire, and the profile of electricity consumption is defined. Through the data collected in the first two stages, the reasons for discomfort in the interior space and the lack of efficiency of the systems are identified. In the next step, Analysis, technical tests are performed to understand the physical characteristics of the variables associated with the discomfort. In the last step, Expertise, indoor rehabilitation suggestions can be made, considering all aspects of human comfort and energy efficiency. The first two stages were tested in IPB’s canteen, in Bragança. The results obtained through the questionnaire considered the canteen an environment without air flow (63%), with stuffy air (61%), as a clean space (75%), with high temperature (63%) and noise 80%), mainly by conversations (56%), followed by the noise of kitchen team and equipment (26%). The profile of electricity consumption did not present contradictions. The difference between the estimated peaks and the monitored peaks of electricity consumption were attributed to the variation of the menus and their particularities in the preparation process. Finally, a Descriptive Technical-Financial Indicator was defined, and it was obtained that 0.26 Euros were spent per meal with energy in 2016 and 0.27 Euros in 2017. These costs represent, respectively, 11% and 12% of the amount paid by the users in the main dish served in the General Room.
The main objective of this work was to suggest a methodology that evaluates indoor environment quality from canteen buildings, in order to guide rehabilitation measures through user’s perspective. There are comfort limits foreseen in Portuguese legislation to guarantee a pleasant indoor environment. However, the relation between indoor activities with these comfort limits may not result in adequate comfort to users [1]. Buildings built prior to the signing years of comfort rules were not required to comply with comfort requirements and may also present problems. Considering the previous scenarios, there is a great chance that rehabilitation procedures in these indoor spaces are required. In order to define the most adequate measures, considering indoor user as protagonist, it is recommended to use the methodology presented in this work. This methodology was elaborated by adapting the SOBANE - Screnning, Observation, Analysis and Expertise - to museums, known as Environmental and Energy Performance (EEP). In the first stage, Screnning, a diagnosis of energy quality and the indoor environment is made. In the second, Observation, a survey is made among the users to evaluate how they feel in the building, through a questionnaire, and the profile of electricity consumption is defined. Through the data collected in the first two stages, the reasons for discomfort in the interior space and the lack of efficiency of the systems are identified. In the next step, Analysis, technical tests are performed to understand the physical characteristics of the variables associated with the discomfort. In the last step, Expertise, indoor rehabilitation suggestions can be made, considering all aspects of human comfort and energy efficiency. The first two stages were tested in IPB’s canteen, in Bragança. The results obtained through the questionnaire considered the canteen an environment without air flow (63%), with stuffy air (61%), as a clean space (75%), with high temperature (63%) and noise 80%), mainly by conversations (56%), followed by the noise of kitchen team and equipment (26%). The profile of electricity consumption did not present contradictions. The difference between the estimated peaks and the monitored peaks of electricity consumption were attributed to the variation of the menus and their particularities in the preparation process. Finally, a Descriptive Technical-Financial Indicator was defined, and it was obtained that 0.26 Euros were spent per meal with energy in 2016 and 0.27 Euros in 2017. These costs represent, respectively, 11% and 12% of the amount paid by the users in the main dish served in the General Room.
Description
Keywords
SOBANE Qualidade ambiente interior Qualidade energética Cantina