臺灣博碩士論文加值系統

在東方民族的廚房中，炒鍋是不可或缺的烹飪工具之一，在炒菜的過程中，能使鍋內的食物越快的均勻翻動和加熱，則能更加美味。而當一個人使用炒鍋進行翻鍋時，上下甩動鍋身以使鍋內食物快速翻動的重複性動作，涉及到手臂的運動，特別是手腕的背屈(dorsiflexion)、掌屈(palmar flexion)、橈偏(radial deviation)和尺偏(ulnar deviation ) 等，極易造成累積性的傷害。因此，一個設計良好的炒鍋，除了可以提升效率外，亦可防止手部的不適和傷害。本研究係採雙因子隨機化完全集區設計，來探討炒鍋直徑(33 cm、36 cm、39 cm等三種)與鍋柄彎曲角度(25°、10°、-5°、-20°、-35°等五種；其中10°為原型)對於實驗作業(翻鍋及覆鍋)之作業績效、最大可承受翻鍋重量、受試者主觀知覺、握力下降百分比、受試者主觀偏好以及執行作業時手部關節角度的效應。共有12位具有烹飪經驗的女性受試者參與實驗，結果發現： (1) 炒鍋直徑大小對於作業績效、最大可承受翻鍋重量、主觀知覺評量、握力下降百分比、手腕關節角度等有顯著之效應。在作業績效、最大可承受翻鍋重量、主觀知覺評量、握力下降百分比等變項之結果一致為33 cm為最佳，39 cm為最差。而在手腕關節角度則為36 cm為最佳，39 cm為最差。整體而言，以直徑33 cm的炒鍋整體表現最佳。(2) 鍋柄彎曲角度對於作業績效、最大可承受翻鍋重量、主觀知覺評量、手腕關節角度等有顯著效應。作業績效以 -35°為最佳，25°為最差；最大可承受翻鍋重量以-35°為最佳，25°為最差；主觀知覺以 -20°為最佳，25°為最差；手腕關節角度則以 -35°為最佳，25°為最差。整體而言，以 -35°為最佳，其次為 -20°。(3)本研究所有衡量效標，均只受單一自變項影響，而不會同時受炒鍋直徑大小和鍋柄彎曲角度的變化所交互影響。(4)整體而言，以炒鍋直徑33 cm和鍋柄彎曲角度-35°的炒鍋為最佳。(5) 本研究建立原型炒鍋(鍋柄彎曲角度10°)之翻鍋作業能力預測模式，以及(二)最佳化中式炒鍋（炒鍋直徑33 cm × 鍋柄彎曲角度-35°）之翻鍋作業能力預測模式。此兩種模式均可僅藉由測量炒鍋使用者之人體測計數據，即可預測炒鍋使用者在進行翻鍋時，鍋中最多可以盛放食物之總重量。

A Chinese wok is one of the most common cooking tools used in an Asian kitchen. If one can stir the food in the wok as quickly as possible during the cooking, the food will be more delicious. When a person flings a wok to stir food, the operations involve repetitive bent-wrist motions, such as dorsiflexion, palmar flexion, radial deviation and ulnar deviation. These movements could cause cumulative trauma disorders (CTDs) in the upper extremities, in particular carpal tunnel syndrome (CTS). Therefore, a good wok design increases cooking efficiency and reduces fatigue in the user’s hand. The purpose of this work is to investigate the effects of wok diameter and bent handle angle on cooking performance. Twelve female subjects were tested using 15 different woks. Three wok diameters (33 cm, 36 cm, 39 cm) and five different bent handle angles (25°、10°、-5°、-20°、-35°) were used in this experiment. The criterion measures included cooking performance, maximum acceptable weight of wok flinging, grasping strength, working posture and perceived exertion rating. The subjects ranked their wok preference after all tasks were completed. The results showed that: (1) The wok diameter had significant effects on cooking performance, maximum acceptable weight of wok flinging, grasping strength, working posture and perceived exertion rating. Generally, the optimal wok diameter was 33 cm. (2) The wok bent handle angle significantly influenced cooking performance, maximum acceptable weight of wok flinging, working posture and perceived exertion rating. The optimal bent handle angle was -35°; (3) The wok diameter and bent handle angle interaction effect on all criterion measures was not significant. (4) A wok with a 33 cm diameter and -35° bent handle was the best. (5) The prediction models based on the subject’s anthropometric data for traditional wok handling capacity (33, 36 and 39 cm × 10°) and the optimal Chinese wok (33 cm × -35°) size were developed.

摘 要 I
Abstract III
目 錄 IV
表目錄 VI
圖目錄 VIII
圖目錄 VIII
第一章 導論 1
第一節 研究背景 1
第二節 研究動機 2
第三節 研究目的 4
第四節 研究方法 5
第五節 研究流程 6
第二章 文獻探討 8
第一節 手部之基本結構與運動 8
第二節 手工具易引發之傷害 12
第三節 手腕之疲勞因子 15
第四節 手工具設計之人因考量 19
第五節 手工具手柄之人因改善個案 23
第三章 研究方法與步驟 32
第一節 問卷調查與分析 32
第二節 實驗方法與步驟 35
第三節 實驗設計 40
第四節 實驗器材與儀器 41
第四章 結果與討論 46
第一節 結果 46
第二節 討論 87
第五章 翻鍋作業能力預測模式 97
第一節 模式建立之步驟和準則 97
第二節 變項的選擇 100
第三節 模式之建立 102
第六章 結論與建議 110
第一節 結論 111
第二節 建議 113
參考文獻 115
附錄A 問卷 120
附錄C 實驗心物法指示語 123
附錄D 本實驗所使用實驗裝置 124
附錄E 本研究實驗作業 125
附錄F 受試者主觀知覺評量 128
附錄G 受試者主觀偏好量表 129
附錄H 20項人體測計值之散佈圖 130

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