Subjective outdoor thermal comfort and urban green space usage in humid-subtropical Hong Kong

Subjective outdoor thermal comfort and urban green space usage in humid-subtropical Hong Kong
复制标题

香港亚热带潮湿地区室外热舒适与城市绿色空间利用

DOI:
10.1016/j.enbuild.2018.05.029
复制
发表时间:
2018-08-15
影响因子:
6.7
通讯作者:
Jim, C. Y.
Jim, C. Y.
中科院分区:
工程技术2区
文献类型:
--
作者:
Cheung, Pui Kwan;Jim, C. Y.

文献摘要

被引文献

相似文献

在夏季炎热的天气下尽量使用户外空间,有助减少室内的制冷需求,从而节省能源。了解主观热感知对于景观设计师优化室外空间的热质量至关重要。在香港夏季进行了一项结合气象测量和问卷调查的研究。回收有效问卷427份。PET和UTCI的80%可接受温度范围分别为21.3至39.5 ℃和22.7至38.8 ℃。问卷调查数据显示,35.6%的受访者认为不能接受在访问现场多呆一个小时,尽管只有9.1%的受访者在访问期间感到不能接受。因此,提出了一个新的基准范围- 1小时80%可接受的温度范围-以评估在较长的时间内的室外空间的可用性。建议的基准将PET和UTCI的可接受范围分别降低到21.3至27.3摄氏度和22.7至30.4摄氏度。由于较短的热可接受的时间,一个暴露的网站的出勤率被发现是一个树荫下的网站的一半。发现最佳风速为2.7 m/s,高于先前建议的范围(1.0至2.0 m/s)。(C)2018爱思唯尔B. V.保留所有权利。
Maximising outdoor space usage in hot weather in summer is conducive to energy saving as indoor cooling demand can be reduced. Understanding the subjective thermal perception is essential for landscape designers to optimise the thermal quality of outdoor spaces. A combined meteorological measurement and questionnaire survey was conducted in Hong Kong's summer. 427 valid questionnaires were collected. The 80% acceptable temperature ranges in PET and UTCI were 21.3 to 39.5 degrees C and 22.7 to 38.8 degrees C respectively. The questionnaire data showed that 35.6% of the respondents found it unacceptable to stay at the interview site for an extra one hour although only 9.1% of them felt unacceptable during the interview. A new benchmark range - 1-h 80% acceptable temperature range - is therefore proposed to assess the usability of outdoor space in the longer term. The proposed benchmark reduced the acceptable ranges to 21.3 to 27.3 degrees C and 22.7 to 30.4 degrees C in PET and UTCI respectively. The attendance of an exposed site was found to be a half of a tree-shaded site due to the shorter thermally acceptable time. Optimal wind speed was found to be 2.7 m/s, which is higher than the previously suggested range (1.0 to 2.0 m/s). (C) 2018 Elsevier B.V. All rights reserved.