應用人因工程於冷凍肉品處理用刀具改良設計之評估研究

Applying Human Factors Principles to the Design and Evaluation of Meat Processing Knives

目前冷凍肉品處理作業有部份已自動化，然而除油整形與剝骨作業，因為複雜度、技巧性高，始終需要依賴大量人力，這也是該產業職業傷害發生最嚴重之處。其傷害類型，除了切割外傷，主要是長期重覆性工作所導致的累積性工作傷害。本研究目的即是針對冷凍食品業中累積性工作傷害最嚴重的整形與剝骨作業尋求預防對策，希望透過手工具的重新設計，解決不自然的姿勢動作、過度的肌力負荷等問題，降低累積性工作傷害對從業人員的威脅。研究內容主要是應用人因工程的學理與方法，對此二種作業所使用的整形刀與剝骨刀做改良。藉由兩階段實驗支持新設計刀具對於工作者肌力負荷、手腕偏角及主觀不舒適感受上均有改善。

Although some of the pork processing operations have been automated, the trimming and bone picking tasks still rely heavily on manual operations. This is the potential hazardous area of having cumulative trauma disorders (CTDs). The objective of this study is to prevent CTDs by redesigning the pork processing knives for these two types of tasks. By applying ergonomics handtool design principles, new designs for the two types of knives have been proposed. Through comprehensive field tests, the new designed pork processing knives (trimming and bone picking) have been proved to be effective in reducing abnormal upper extremity postures as well as forearm muscular efforts. They are also considered to be better than the conventional design by the subjective assessments of the field workers.