The Effect of Wok Size and Handle Angle on the Maximum Acceptable Weights of Wok Flipping by Male Cooks
A wok with a straight handle is one of the most common cooking utensils in the Asian kitchen. This common cooking instrument has seldom been examined by ergonomists. This research used a two-factor randomized complete block design to investigate the effects of wok size (with three diameters - 36 cm,...
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| Veröffentlicht in: | Industrial Health 2011, Vol.49(6), pp.755-764 |
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| container_title | Industrial Health |
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| creator | WU, Swei-Pi HO, Cheng-Pin YEN, Chin-Li |
| description | A wok with a straight handle is one of the most common cooking utensils in the Asian kitchen. This common cooking instrument has seldom been examined by ergonomists. This research used a two-factor randomized complete block design to investigate the effects of wok size (with three diameters - 36 cm, 39 cm and 42 cm) and handle angle (25°, 10°, -5°, -20°, and -35°) on the task of flipping. The measurement criteria included the maximum acceptable weight of wok flipping (MAWF), the subjective rating and the subjective ranking. Twelve experienced males volunteered to take part in this study. The results showed that both the wok size and handle angle had a significant effect on the MAWF, the subjective rating and the subjective ranking. Additionally, there is a size-weight illusion associated with flipping tasks. In general, a small wok (36 cm diameter) with an ergonomically bent handle (-20° ± 15°) is the optimal design, for male cooks, for the purposes of flipping. |
| doi_str_mv | 10.2486/indhealth.MS1178 |
| format | Article |
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This common cooking instrument has seldom been examined by ergonomists. This research used a two-factor randomized complete block design to investigate the effects of wok size (with three diameters - 36 cm, 39 cm and 42 cm) and handle angle (25°, 10°, -5°, -20°, and -35°) on the task of flipping. The measurement criteria included the maximum acceptable weight of wok flipping (MAWF), the subjective rating and the subjective ranking. Twelve experienced males volunteered to take part in this study. The results showed that both the wok size and handle angle had a significant effect on the MAWF, the subjective rating and the subjective ranking. Additionally, there is a size-weight illusion associated with flipping tasks. In general, a small wok (36 cm diameter) with an ergonomically bent handle (-20° ± 15°) is the optimal design, for male cooks, for the purposes of flipping.</description><identifier>ISSN: 0019-8366</identifier><identifier>EISSN: 1880-8026</identifier><identifier>DOI: 10.2486/indhealth.MS1178</identifier><identifier>PMID: 22020019</identifier><language>eng</language><publisher>Japan: National Institute of Occupational Safety and Health</publisher><subject>Consumer Behavior ; Cooking ; Cooking and Eating Utensils ; Cooking utensils ; Equipment Design ; Ergonomics ; Food industry ; Humans ; Male ; Psychophysics ; Young Adult</subject><ispartof>Industrial Health, 2011, Vol.49(6), pp.755-764</ispartof><rights>2011 by National Institute of Occupational Safety and Health</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c521t-e39caf53ece53bf6a9824c4404973126249eefa014e454ee1450cc1b3597affc3</citedby><cites>FETCH-LOGICAL-c521t-e39caf53ece53bf6a9824c4404973126249eefa014e454ee1450cc1b3597affc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,1877,4010,27902,27903,27904</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22020019$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>WU, Swei-Pi</creatorcontrib><creatorcontrib>HO, Cheng-Pin</creatorcontrib><creatorcontrib>YEN, Chin-Li</creatorcontrib><title>The Effect of Wok Size and Handle Angle on the Maximum Acceptable Weights of Wok Flipping by Male Cooks</title><title>Industrial Health</title><addtitle>Ind Health</addtitle><description>A wok with a straight handle is one of the most common cooking utensils in the Asian kitchen. This common cooking instrument has seldom been examined by ergonomists. This research used a two-factor randomized complete block design to investigate the effects of wok size (with three diameters - 36 cm, 39 cm and 42 cm) and handle angle (25°, 10°, -5°, -20°, and -35°) on the task of flipping. The measurement criteria included the maximum acceptable weight of wok flipping (MAWF), the subjective rating and the subjective ranking. Twelve experienced males volunteered to take part in this study. The results showed that both the wok size and handle angle had a significant effect on the MAWF, the subjective rating and the subjective ranking. Additionally, there is a size-weight illusion associated with flipping tasks. In general, a small wok (36 cm diameter) with an ergonomically bent handle (-20° ± 15°) is the optimal design, for male cooks, for the purposes of flipping.</description><subject>Consumer Behavior</subject><subject>Cooking</subject><subject>Cooking and Eating Utensils</subject><subject>Cooking utensils</subject><subject>Equipment Design</subject><subject>Ergonomics</subject><subject>Food industry</subject><subject>Humans</subject><subject>Male</subject><subject>Psychophysics</subject><subject>Young Adult</subject><issn>0019-8366</issn><issn>1880-8026</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpNkE1PwkAYhDdGI4jePZn9A8X96tI9EgJiAvEAhmOzXd5tF0rbtGsi_npLKo2XmcM8M4dB6JmSMRORfHXFPgOd-2y83lA6iW7QkEYRCSLC5C0aEkJVEHEpB-ihaQ6EcBkqfo8GjBF2CYco3WaA59aC8bi0eFce8cb9ANbFHi9byQFPi7TVssC-Rdf6252-TnhqDFReJ22yA5dmvrnWF7mrKlekODm3dJvPyvLYPKI7q_MGnv58hD4X8-1sGaw-3t5n01VgQkZ9AFwZbUMOBkKeWKlVxIQRggg14ZRJJhSA1YQKEKEAoCIkxtCEh2qirTV8hEi3a-qyaWqwcVW7k67PMSXx5bO4_yzuPmsrL12l-kpOsO8L15NaYNEBh8brFHpA196ZHP4tChXLi3TLPWAyXcdQ8F_wz4OQ</recordid><startdate>2011</startdate><enddate>2011</enddate><creator>WU, Swei-Pi</creator><creator>HO, Cheng-Pin</creator><creator>YEN, Chin-Li</creator><general>National Institute of Occupational Safety and Health</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>2011</creationdate><title>The Effect of Wok Size and Handle Angle on the Maximum Acceptable Weights of Wok Flipping by Male Cooks</title><author>WU, Swei-Pi ; HO, Cheng-Pin ; YEN, Chin-Li</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c521t-e39caf53ece53bf6a9824c4404973126249eefa014e454ee1450cc1b3597affc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Consumer Behavior</topic><topic>Cooking</topic><topic>Cooking and Eating Utensils</topic><topic>Cooking utensils</topic><topic>Equipment Design</topic><topic>Ergonomics</topic><topic>Food industry</topic><topic>Humans</topic><topic>Male</topic><topic>Psychophysics</topic><topic>Young Adult</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>WU, Swei-Pi</creatorcontrib><creatorcontrib>HO, Cheng-Pin</creatorcontrib><creatorcontrib>YEN, Chin-Li</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><jtitle>Industrial Health</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>WU, Swei-Pi</au><au>HO, Cheng-Pin</au><au>YEN, Chin-Li</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Effect of Wok Size and Handle Angle on the Maximum Acceptable Weights of Wok Flipping by Male Cooks</atitle><jtitle>Industrial Health</jtitle><addtitle>Ind Health</addtitle><date>2011</date><risdate>2011</risdate><volume>49</volume><issue>6</issue><spage>755</spage><epage>764</epage><pages>755-764</pages><issn>0019-8366</issn><eissn>1880-8026</eissn><abstract>A wok with a straight handle is one of the most common cooking utensils in the Asian kitchen. This common cooking instrument has seldom been examined by ergonomists. This research used a two-factor randomized complete block design to investigate the effects of wok size (with three diameters - 36 cm, 39 cm and 42 cm) and handle angle (25°, 10°, -5°, -20°, and -35°) on the task of flipping. The measurement criteria included the maximum acceptable weight of wok flipping (MAWF), the subjective rating and the subjective ranking. Twelve experienced males volunteered to take part in this study. The results showed that both the wok size and handle angle had a significant effect on the MAWF, the subjective rating and the subjective ranking. Additionally, there is a size-weight illusion associated with flipping tasks. In general, a small wok (36 cm diameter) with an ergonomically bent handle (-20° ± 15°) is the optimal design, for male cooks, for the purposes of flipping.</abstract><cop>Japan</cop><pub>National Institute of Occupational Safety and Health</pub><pmid>22020019</pmid><doi>10.2486/indhealth.MS1178</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Industrial Health, 2011, Vol.49(6), pp.755-764 |
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| source | J-STAGE Free; MEDLINE; EZB-FREE-00999 freely available EZB journals |
| subjects | Consumer Behavior Cooking Cooking and Eating Utensils Cooking utensils Equipment Design Ergonomics Food industry Humans Male Psychophysics Young Adult |
| title | The Effect of Wok Size and Handle Angle on the Maximum Acceptable Weights of Wok Flipping by Male Cooks |
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