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Information Journal Paper

Title

Evaluating the thermal comfort of humans by RayMan model in Lake Urmia Basin, Iran

Pages

  73-89

Keywords

physiologically equivalent temperature (PET) 
the predicted mean vote (PMV) 
standard effective temperature (SET) 

Abstract

 Tourism is one of the largest economic sectors globally. It is a climate sensitive sector, with climate being one of the most important attributes for a destination. In order to know that a region's climate what extent is suitable to the given tourism activities, the tourism climate potential must be determined. This study aims to illustrate observed the tourism climate potential of Lake Urmia Basin during 1988-2012, by using physiologically equivalent temperature (PET), the predicted mean vote (PMV) and standard effective temperature (SET). The RayMan model was used to calculate the indices PET, PMV and SET. The analysis is based on the monthly measured datasets of 8 synoptic stations. Results demonstrate that according to PET and PMV, July and August are the best months for tourists in terms of thermal comfort in Lake Urmia Basin. Also, June and September have Slight cold stress and provide acceptable conditions for tourists. In SET, the thermal perceptions in no month are comfortable. But July and August have Slight cold stress and provide acceptable conditions for tourists.

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  • Cite

    APA: Copy

    JAVAN, KHADIJEH, & Nasiri, Farhad. (2016). Evaluating the thermal comfort of humans by RayMan model in Lake Urmia Basin, Iran. IRANIAN JOURNAL OF TOURISM AND HOSPITALITY RESEARCH, 5(1), 73-89. SID. https://sid.ir/paper/321582/en

    Vancouver: Copy

    JAVAN KHADIJEH, Nasiri Farhad. Evaluating the thermal comfort of humans by RayMan model in Lake Urmia Basin, Iran. IRANIAN JOURNAL OF TOURISM AND HOSPITALITY RESEARCH[Internet]. 2016;5(1):73-89. Available from: https://sid.ir/paper/321582/en

    IEEE: Copy

    KHADIJEH JAVAN, and Farhad Nasiri, “Evaluating the thermal comfort of humans by RayMan model in Lake Urmia Basin, Iran,” IRANIAN JOURNAL OF TOURISM AND HOSPITALITY RESEARCH, vol. 5, no. 1, pp. 73–89, 2016, [Online]. Available: https://sid.ir/paper/321582/en

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