Assessment and Mitigation of Heat Stress in Workers of a Small-Scale Cheese Enterprise: A Case Study in Chuquibamba, Arequipa (2025)

Díaz Carpio J.F.; Cáceres Díaz K.J.; Velarde Loayza P.E. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2026) · DOI: 10.18687/laccei2026.1.1.1344

Resumen

In productive processes involving heat sources, such as boilers or steam equipment, workers are exposed to elevated thermal conditions that may pose risks to their health and work performance. For this reason, the present research aims to assess the level of heat stress among workers of a small-scale cheese enterprise located in the district of Chuquibamba, Arequipa, in order to determine the degree of occupational heat stress exposure. Environmental measurements were conducted in the pasteurization area, where three wood-fired steam boilers are installed, each capable of generating between 150 and 300 kg/h of steam, operating at an approximate pressure of 8 to 10 Pa and reaching temperatures of up to 180 °C. The assessment was carried out with the participation of two workers, who were monitored during morning and afternoon shifts to record thermal variations throughout the working day. Environmental measurements were taken in the boiler area, with the highest temperatures recorded at head and chest height of the workers. Globe temperature values ranged between 36 °C and 42.8 °C, indicating a significant accumulation of radiant heat. Based on these data, an average Wet Bulb Globe Temperature (WBGT) value of 30.05 °C was calculated, exceeding the permissible limit of 28 °C established for moderate-intensity work according to Technical Guideline No. 2 of Supreme Decree (D.S.) 024-2016-EM. In addition, the metabolic rate of the worker was estimated considering the physical activities performed during the pasteurization process, including firewood handling, boiler supervision, and controlled shutdown operations, resulting in a value of 212.4 kcal/h, corresponding to moderate activity. The results confirm the presence of heat stress, which, combined with the metabolic heat generated by work activities, represents a moderate level of thermal load for the workers. Therefore, the implementation of a mechanical ventilation system equipped with a 2.28 HP motor, capable of providing a constant airflow of 3.4 m3/s is proposed. Additionally, a program of periodic rest breaks and continuous provision of cold drinking water is recommended in order to reduce thermal load and preserve workers' health and well-being. The objective of this study is to assess the level of heat stress in workers of a small-scale cheese enterprise using the WBGT index, in order to propose mitigation measures to reduce thermal load in the workplace.

Instituciones: Universidad Tecnológica del Perú