頁籤選單縮合
題名 | 平底鍋鏟之彎柄角度與手柄形狀之人因研究=Ergonomics Study of Bent Handle Angle and Handle Shape for Pan Spatula |
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作 者 | 吳水丕; 蘇右倫; 林岳勳; | 書刊名 | 人因工程學刊 |
卷期 | 13:1 2011.09[民100.09] |
頁次 | 頁53-63 |
分類號 | 440.8 |
關鍵詞 | 平底鍋鏟; 彎柄; 手柄形狀; 手工具; 人因設計; Pan spatula; Bent handle; Handle shape; Hand tool; Ergonomics design; |
語文 | 中文(Chinese) |
中文摘要 | 本研究採受試者內設計的對抗平衡法,來探討平底鍋鏟之彎柄角度(0°、15°和30°)與手柄形狀(圓形和方形)在翻菜、切菜、鏟菜作業時對於作業績效、整體滿意度、主觀施力知覺評量和手腕姿勢之效應。共有13名女性受試者參與實驗,結果發現:(1)彎柄角度對作業績效(翻菜與切菜)、主觀知覺評量、整體滿意度與手腕姿勢(翻菜與鏟菜)均有顯著效應,翻菜與鏟菜以15°鍋鏟較佳,切菜以0°鍋鏟較佳;(2)手柄形狀除了對翻菜作業績效有顯著效應外,其對主觀知覺評量、整體滿意度與手腕姿勢均沒有顯著效應,整體以圓形較佳;(3)整體而言,翻菜和鏟菜作業以15°為最佳,切菜以0°為最佳,而手柄則以圓形較佳。考慮方便起見,建議以彎柄角度15°和圓形手柄的平底鍋鏟組合較佳,使用時能兼具烹飪績效與手部的舒適安全。 |
英文摘要 | This study used within-subjects design with counter-balancing method to investigate the effect of bent handle angles (0°, 15° and 30°) and shape of handle (square and circle) of pan spatula on the performance, rating of perceived exertion, subjective preference and wrist posture for food-turning, food-cutting, and food-shoveling tasks. A total of thirteen female subjects were recruited to participate in this experiment. The results showed that: (1) the bent handle angle significantly affected the performance (food-turning and food-cutting), rating of perceived exertion and wrist posture (food-turning and food-shoveling). The optimal bent handle angles were 15° for food-turning and food-shoveling and 0° for food-cutting respectively; (2) The handle shape had significant influence on the food-turning performance. But they had no significant effect on the other criterion measures. The optimal handle shape was circle; (3) In general, the best bent handle angles were 15° for food-turning and food-shoveling task, and 0° for food-cutting task respectively. As the handle shape, the better handle shape was circle. To make things easier, the bent-handled pan spatula with a 15° angle and circle handle was the best for cooking performance and hands' comfort for users. |
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