臺灣博碩士論文加值系統

手套是人工作業中使用最普遍的手防護具，若使用不恰當或設計不良的手套時，則可能對手部造成莫大傷害。目前冷凍業肉品處理程序之剝骨與整型兩項作業，因依賴大量人力作業，故手套提供的功能亦格外重要。有鑑於該行業使用手套僅具備保護之用，絲毫未融入任何人因工程設計的基本準則，使作業人員在工作中飽嚐許多不便與痛苦。故針對此行業中傷害最嚴重之剝骨與整形兩項作業人員所使用手套作改良，應用人因工程學理與方法，主要對手套材質、尺寸與手部握持之穩定等重要因素予以重新設計。
研究方法除多方蒐集相關期刊與專利文獻，進行人因工程學理分析與評估外，更藉由問卷調查來蒐集工作現場職業傷害情形、工作人員對現行手套滿意度等資訊，一方面分析國內冷凍肉品處理業所遭遇傷害等問題，提供改善的重點；另一方面則依據現場蒐集之尺寸，設計製作符合人體工學的專業防護手套。製作完畢後分別送至工作現場與實驗室兩地評估測試；工作現場乃評估新設計手套使用之滿意度與工作績效，實驗室則以數種不同手部條件來比較最大握力績效與施力損失幅度。
工作現場調查方面，結果發現手部傷害多集中於雙手拇指、食指、中指與手腕等處，傷害種類以穿刺傷最為嚴重，對新設計手套較關切的功能則為防穿刺能力之加強。而新手套設計方面，以Spectra1000纖維為手套整體架構，並分別在各手指與接觸握柄之掌心部位黏貼防滑膠膜，以增加握持穩定性與抓握物件之能力；手腕則添加固定帶設計，旨在降低手套脫落之機會，尺寸則以現場男性人員的95%與女性95%為手套製作之規格。
至於新設計手套之評估研究上，研究結果顯示在工作現場方面，現場人員多認為新手套之手部活動能力、柔軟度、握持穩定度與舒適性等四項均較原先手套改善許多。而工作績效之衡量卻無顯著之改變。在實驗室施力績效評估方面，則發現新設計手套呈現之最大握力績效與握力損失幅度皆優於其他兩種手套組合。

Gloves are the most common of protective equipments in manual tasks. But using a glove with bad design or unsuitable, it would result in musculoskeletal disorders in hands. The gloves that workers used in meat processing tasks would provide a great of protection, but other functions of the gloves without views of ergonomics would be worse. The parameters of gloves in order to redesign with views of ergonomics are the materials and size of gloves, and the stability of grasp.
The present study would proceed through information about occupational injuries, and evaluated with ergonomics. In accordance with the results of the questionnaires about occupational injuries and the satisfactions of gloves used in meat processing tasks, decide the directions of ergonomical glove’s design. Both workspaces and laboratory would be delivered after finished. The satisfactions and performance for new gloves would be evaluated in workspace, and the maximal voluntary contraction (MVC) and the ranges of loss in various conditions of gloves would be evaluated in lab.
The results of the workspaces showed that the injuries concentrated in thumbs, forefingers, middle fingers and wrists of hands, the more serious injuries were punctures, and the function for new gloves that workers cared would be protection from punctures. The main structure of new gloves was spectra1000 fibers, which plaster non-slipper rubbers on fingers and palm, and add a fastened belt on wrist to reduce gloves fall off. The fit sizes would adopt male’s 95 percent and female’s 95 percent.
The workers considered that there would be better among dexterity of hand, softness, comfort, and stability of grasp for new gloves. But there would be no significant change for the performance between new gloves and previous glove conditions. The exertion of new gloves would be evaluated in lab, we could get the performance of grip force through programs; the results showed that MVC for new gloves would be better than other glove conditions.

封面內頁
簽名頁
授權書 iii
摘要…. iv
Abstract vii
誌謝… ix
目錄… x
圖目錄 xiii
表目錄 xvi
第一章 緒論 1
1.1 研究動機與背景 1
1.2 研究目的 4
1.3 研究流程與步驟 5
第二章 文獻探討 7
2.1 冷凍肉品處理業相關職業性傷害之探討 7
2.2 手套設計資料之彙整 8
第三章 工作現場調查與分析 17
3.1 調查對象、設備與步驟 17
3.2 調查結果與分析 18
3.2.1 受訪者工作性質 21
3.2.2 受訪者年齡分布 22
3.2.3 現行手套使用滿意度調查 23
3.2.4 手掌之切割傷害統計與分析 25
3.2.5 手掌之穿刺傷害統計與分析 27
3.2.6 手掌各部位疲勞或痠痛之分析 28
3.2.7 對未來手套期許之主觀評比 31
3.2.8 雙手握力之綜合整理 33
3.2.9 男女手部尺寸計測之統計資料 35
3.3 兩種作業各項評比之綜合比較與討論 37
3.3.1 現行手套使用之滿意度方面` 37
3.3.2 手部意外性傷害(切割傷)程度之比較 38
3.3.3 手部意外性傷害(穿刺傷)程度之比較 38
3.3.4 手部疲勞(酸疼痛)程度之比較 39
3.3.5 對未來手套功能期許之比較 41
3.4 小結 41
第四章 手套設計過程 44
4.1 設計原則整理 44
4.1.1 材質選用與製作技術 45
4.1.2 握持穩定性與手部靈活操作 46
4.1.3 合適手套尺寸與保護範圍之增設 47
4.1.4 其他方面(重量、舒適性、清洗) 50
4.2 設計手套設計特色說明 51
4.2.1 左手設計特色說明 51
4.2.2 右手設計特色說明 54
第五章 現場使用之主觀評量與工作績效評估 57
5.1 主觀評量 58
5.2 工作績效評估 64
5.3 握力損失評估 67
5.4 手套衛生檢驗之評估分析 71
第六章 新設計手套之握力績效實驗測試 73
6.1 受試者 73
6.2 實驗設備及器材 74
6.3 實驗設計 74
6.4 實驗程序 75
6.5 結果分析與探討 76
第七章 結論與建議 80
7.1 結論 80
7.2 建議 81
參考文獻 83
附錄A 冷凍業肉品處理用手套調查之問卷 92
附錄B 手部尺寸之綜合整理 96
附錄C 新設計手套使用滿意度調查之問卷 97
附錄D 施力量測評比表 98

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