冷凍業肉品處理工作手套設計

Design of Glove for Meat Processing Tasks

張志宏(Chih-Hung Chang) ； 林日淇(Rih-Chi Lin) ； 王安祥(An-Hsiang Wang)石裕川(Yuh-Chuan Shih)

《人因工程學刊》 7卷2期 (2005/10) Pp. 125-137

摘要

本研究的主要目的在於分析國內冷凍業肉品處理工作所遭遇的手部職業性傷害問題，針對其中複雜且傷害嚴重的除油整形及剝骨作業，設計製作符合人因工程學理並具有效保護功能的工作手套，以提供從事冷凍肉品處理工作者使用，減少其職業傷害的發生。研究內容主要包括工作現場調查與分析、手套設計與製作、握力測試實驗、新設計手套之現場使用調查。研究結果顯示，現場作業人員普遍認爲新設計手套在柔軟度、手指靈巧度、穿戴舒適性與握刀穩定度方面優於現行使用手套：在最大握力表現方面亦證實新設計手套優於厚重的現行手套組合一，但與厚度、重量相近的現行手套組合二則無顯著差異。

關鍵字

冷凍肉品處理 ； 手部職業性傷害 ； 手套

並列摘要

The purpose of this study is to analyze the problems of hand occupational injury that caused by manual meat processing tasks in Taiwan, and to design a more ergonomic and reliable gloves for meat trimming and bone picking tasks, therefore, the operator can protect their upper limbs from injury .The contents of this study includes factory investigation, glove design principles review, experiment of grip force, and factory investigation for the new design gloves. The study result shows that the new design glove has been proved to be more effective and better in increasing the flexibility, dexterity, comfort, and stability to work with meat processing knife than the conventional gloves. This new design is also verified with the advantages such as the grip force performance better than the thick and heavy glove combination form I, while no significant difference with the glove combination form II which is similar thickness and weight.

並列關鍵字

meat processing ； hand occupational injury ； gloves