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題 名 | 鍋鏟手柄提舉角度之人因工程研究 |
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作 者 | 吳水丕; 彭游; | 書刊名 | 明志工專學報 |
卷 期 | 23 1991.05[民80.05] |
頁 次 | 頁95-100 |
分類號 | 412.78 |
關鍵詞 | 人因工程; 手柄; 提舉; 鍋鏟; |
語 文 | 中文(Chinese) |
中文摘要 | 鍋鏟是東方家庭使用相當普遍的烹調手工具之一,由於鍋鏟的操作涉及到手腕的背側,掌側,橈側,和尺側等屈曲運動,因此,極易造成手腕的累積性傷害,也因此,較佳的鍋鏟設計,其手柄的提舉角度應儘量合乎人手的解剖結構,及力學原理以減少手腕屈曲狀的運動,且使操作者覺得舒適順手,本研究係採單因子隨機化完全集區設計,來收集受試者的作業效能和主觀反應等資料,以評估手柄提舉角度對於炒菜,鏟菜,翻菜等效能的影響。共有八位具有烹調經驗的女性受試者參與實驗,結果發現,鍋鏟手柄的提舉角度對於作業效能和主觀反應上均有顯著影響,且以25度左右為最佳。因此,建議一般家庭在選用鍋鏟時,宜採購手柄提舉角度大約為25度左右者。 |
英文摘要 | Turning shovel is one of the most universal cooking tools in oriental families. Since the operation of turning shovel is apt to cause cumulative effect traumas to the wrist, the lift angle of the handle of turning shovel should consider the anatomy of the hand. The purpose of this study was to evaluate the effect of the lift angle of the handle of turning shovel on the performance of food frying, food turning and food shoveling. Eight female college students experienced in cooking were served as subjects for the experiment. The results showed that the lift angle of the handle had a significant effect on the human performance an subjective rating, and found out the best lift angle of handle was about 25-degree. Therefore, the turning shovel with approximate 25-degree lift angle was highly recommended to families with round-bottom pot. |
本系統中英文摘要資訊取自各篇刊載內容。