TY  - JOUR
PY  - 2011//
TI  - Assessment of the redesigned Asian wok handles
JO  - Proceedings of the Human Factors and Ergonomic Society annual meeting
A1  - Lim, Vin
A1  - Liu, Siwen
A1  - Wang, Wenjiao
A1  - Joines, Sharon
SP  - 1706
EP  - 1710
VL  - 55
IS  - 1
N2  - The purpose of this study was to evaluate three Asian wok handles: one typical handle that is on the market, and two novel handles redesigned by the investigators. Typical woks for home use can cause wrist and forearm injuries because of the heavy weight, large size and unique cooking style associated with wok use. Redesigning the wok handle was considered one way to address this problem. The goal of the novel wok handle designs was to reduce physical effort, awkward posture and discomfort while cooking. By assessing the muscle activity, wrist posture, discomfort and preference during simulated cooking tasks using each of the three woks handles, it was possible to evaluate whether the redesigned wok handles perform better than the typical one. This study provided insight into wok handle design. Based on the data, we do not recommend the negative angled wok handle.<p />  <p>Language: en</p>
LA  - en
SN  - 2169-5067
UR  - http://dx.doi.org/10.1177/1071181311551355
ID  - ref1
ER  -