Open AccessEffects of thermal radiation using wood stoves on population health
Author(s) -
Rafael Santiago Rodríguez Vallejo,
María Rodríguez Gámez,
Andrés Manuel Salas Espinales
Publication year - 2019
Publication title -
international journal of management, it and social sciences
Language(s) - English
Resource type - Journals
ISSN - 2395-7492
DOI - 10.21744/irjmis.v6n5.656
Subject(s) - stove , emissivity , biomass (ecology) , geography , work (physics) , environmental science , population , food preparation , environmental health , socioeconomics , archaeology , engineering , food science , medicine , food processing , ecology , biology , physics , sociology , optics , mechanical engineering
The use of biomass for cooking food in the rural sector of the province of Manabí is very common. The present work analyzes the situation of families that use wood stoves for the cooking of food in the community of Casas Viejas, canton Jipipapa, province of Manabí. Thermography techniques have used to measure the level of emissivity to which users of traditional kitchens are exposed. It was determined that the exposure is direct and reaches temperatures up to 250 ° C, being able to raise its body temperature in the abdominal area up to 80 ° C. This periodic and prolonged exposure to thermal radiation can seriously affect the health of users.