系統識別號 U0026-2708201523591000
論文名稱(中文) 適用於中老年人之廚房炒鍋握把之人因設計與評估
論文名稱(英文) Innovative Handle Design and Evaluation of Woks for Middle-Aged and Elderly people
校院名稱 成功大學
系所名稱(中) 工業設計學系
系所名稱(英) Department of Industrial Design
學年度 103
學期 2
出版年 104
研究生(中文) 林佑錡
研究生(英文) Yu-Chi Lin
學號 P36021053
學位類別 碩士
語文別 英文
論文頁數 94頁
口試委員 指導教授-賴新喜
中文關鍵字 老年人  廚房  炒菜鍋  肌電儀 
英文關鍵字 Elders  kitchen  wok  EMG 
中文摘要 隨著生活水準提高以及醫療技術的進步,人口高齡化已是世界人口的趨勢。隨著年齡增長,高齡者在身體機能上會有全面性的退化,甚至在日常生活起居上會出現不便之處。高齡者的研究已成為近日許多科學研究的重心,許多研究針對不同層面的退化提出探討。
英文摘要 With the enhance of medical technology and living standard, aging society becomes trend of the world. Elders mostly suffer from degeneration, which causes problems of their daily lives. Aging has become a big issue of scientific researches nowadays.
Elders in Taiwan mostly live alone or alone with their wives/husbands. Because they do not like to eat out, cooking plays an important role of their lives. Due to the degeneration that happened to their bodies, the risk of cooking increases. Therefore, it is necessary for them to get some help.
In this research we will make aid design models that help elders use woks. The aid designs are for the task we chose from investigation. We will also evaluate the effect of the aids objectively by EMG system, and collected the iEMG value for evaluation. The iEMG values were collected from four muscles (FDC, FCR, Biceps and Deltoids). Eight mid-aged participants, who will become elders in the near future, were invited to the experiment. Four design solutions were chosen from seven working models. Design solutions all help the task, and the performances of stove design solutions are significantly better than the original wok. The degree of hand trembling while performing tasks was also measured, but the differences were not significant.
論文目次 ABSTRACT........... ii
TABLE OF CONTENTS.......... iii
LIST OF TABLES............ viii
LIST OF FIGURES.......... x
1.1 Background and Motivation......... 1
1.2 Purpose and Significance........ 2
1.3 Range and Limitation.......... 2
1.4 Frameworks and Procedure......... 4
2.1 Population Structure.......... 5
2.2 Physical Degeneration of Elder People ......... 5
2.2.1 Grip Force Degeneration ....... 5
2.2.2 Joint Degeneration......... 6
2.3 Kinematics.......... 7
2.3.1 Wrist and Palm ......... 7
2.3.2 Forearm........... 9
2.3.3 Upper Arm.......... 10
2.3.4 Muscles Involved During Hand Motions....... 10
2.4 Hand Diseases........... 11
2.5 Elder people cooking........... 11
2.6 Ergonomic Principles.......... 12
2.7 Wearing Aids............ 14
3.1 Design Process.......... 16
3.2 Pilot Study and design process......... 17
3.2.1 Questionnaire......... 17 Questionnaire Design........ 17 Result of questionnaire....... 17
3.2.2 Observation......... 21
3.2.3 Focus Group.......... 25
3.2.4 Design Development......... 27
3.2.5 Static Analysis of Design Solutions for Woks..... 32
3.3 Evaluation........... 36
3.3.1 Experiment Process........ 36
3.3.2 Experiment Design......... 37 Pretest ......... 37 Experiment content ........ 40 Participants ......... 42 Apparatus ................ 42 Environment Setting ......... 46 Muscles Measured .......... 47 Variables......... 48
3.4 Evaluation of Design.......... 49
3.4.1 EMG........... 49
3.4.2 EMG data analysis......... 49
CHAPTER 4 RESULT............. 52
4.1 EMG Data Analysis......... 52
4.1.1 EMG Data Analysis of Handles......... 52
4.1.2 EMG Data Analysis of Stoves........ 56
4.1.3 EMG Data Analysis of Combination of Handles and Stoves... 60
4.2 SensorLog Data Analysis......... 62
4.3 Subjective Questionnaire......... 64
CHAPTER 5 DISCUSSION............ 65
CHAPTER 6 CONCLUSION............. 73
REFERENCES................. 74
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