Comparisons between Two Common Woks on Performance of Flipping Operations

• Main Authors: Lin, Chiung-Hui, 林瓊慧
• Other Authors: Ho, Cheng-Pin
• Format: Others
• Language: zh-TW
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/23560028348437462585

碩士 === 國立屏東科技大學 === 工業管理系所 === 95 === The study adopts two factors complete randomized block design to investigate the effect of the design of wok’s handles (60o、90o crank design and 10o、-35o handle design) and the weight of frying matters (200g、600g and 1000g) on flipping tasks. Flipping wok performance, falling rate of grip strength, heart rate and RPE were used as response variables in the study. Eleven participants were revruited in the study. The research found that the modified design woks had better flipping performance better than traditional one. However, the handle wok has better flipping performance than crank design in the weight of 200g. Hence the evidence is clear that the chef of night market prefers to use the woks with handles instead of using wok with crank design. Besides, handle design and weight of flying matters have no significant effects on heart rate. Different weight of frying matters had significant effects on falling rate of grip strength. But the same criteria had non-significant effect on handle design. The RPE shows that the worst parts of body after flipping wok were fingers, wrist and forearm of left hand. The most difficult design for left hand’s fingers was the design of -35o handle design wok.