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INDIAN BREAD MAKING TOOLS - CONSUMER EVALUATION AND DESIGN MODIFICATION interview schedule to obtain a holistic picture of the Indian bread making tools used by the respondents. The schedule comprised of three sections was used- First section covered the general information about the respondents, second section included details about various tools used by the respondents for roti / chapatti making, their frequency and purpose of use and third section covered the information about the tool design and its comfort in handling the tools, which were felt inconvenient to use from the user’s point of view. The four most commonly used tools of Indian bread making were identified from the household survey and were evaluated ergonomically using a multi-parametric approach considering both the subjective and objective aspects. Under subjective aspects, the six samples from hundred respondents were selected and the anthropometry, palm index, grip strength, wrist angle, heart rate and energy expenditure were the parameters adopted for ergonomic evaluation. Under the objective aspects the physical criteria of the identified tools were considered. The dimensions and design features were studied in terms of biomechanical, anthropometric and psycho-physiological aspects of the respondents. The data collected was coded, tabulated and analyzed through frequencies and percentages. The results of household survey carried out one hundred respondents, showed that the majority of the users faced problems of muscle fatigue, grip fatigue, wrist pain and fore arm pain associated with lack of grip of handles of rolling pin, instability of the rolling board and sticky nature of the pin and board. The four most commonly used Indian bread making tools were identified and evaluated ergonomically using a multi-parametric approach. The dimensions and design features of the tools were studied in terms of biomechanical, anthropometric and psychophysiological aspects of the respondents. Different parameters used were anthropometry, palm index which is calculated by following formula: Effective Palm area Palm Index = X 100 Total Palm Area Wrist angle by flexicurve of 100 cms, reduction in grip strength by Grip strength = Sr – Sw / Sr X 100 Heart rate which measured using Stethoscope. Relative Heart Rate (RHR) is calculated using the following equation (Robergs and Landwehr, 2002). RHR = (HR Work – HR Rest) / (HR Max – HR Rest) * 100 Where RHR = Relative Heart Rate HR = Heart Rate HR Max = 205.8 – (0.685 x Age) And energy expenditure during work was calculated from the given values of average heart rate by using the regression equation given by Varghese et al. (1994) Energy Expenditure kJ/min=0.159 xAvg.working HR(b.min -1 )-8.72 With regard to the object aspect, the availability and physical properties of the existing rolling pins and rolling boards were analyzed. Based on the results design modifications were suggested. Ergonomic evaluation of existing tools The selected tools were studied considering two aspects, objective and subjective evaluation. The objective aspects are the physical criteria and features of the tools and subjective aspects are the quantitative and qualitative information of the respondents. Product profile of rolling pin and rolling board From the table 1 and 2, it is clear that rolling pin 1 and 3 are of similar dimensions in almost all aspects. The length of the handle of all the four rolling pins was found to be uncomfortable. The handles were devoid of any angle, resulting in wrist deviation. The weight of rolling pin 2 and rolling board 2 and 4 was more compared to other models. (Figure – 1) The handles of the pins 1 and 3, 2 and 4 were found to be similar. The rolling pins of models 1, 2 and 4 are of wood material and model 3 is of plastic. The rolling boards 1 and 2 are of wooden material and models 3 and 4 are of plastic and marble. The weight of the tool helps in rolling the dough easily when compared to the other parts as mentioned by Gelberman et al. (1994) in their study on the ergonomic hand tools indicated that in the design of hand operated tools, weight of the tool had to be given due importance along with other parameters. 101
Lakshmi et al Table 1. Dimensions of rolling pins selected for ergonomic evaluation Model-1 Model-2 Model-3 Model-4 Material Wood Spindle Plastic Curved Body length (cm) 16.7 15.2 16.7 17.7 Handle length (cm) 9.1 7.6 9.1 9.1 Total length (cm) 34.5 30.5 34.5 35.5 Body diameter (cm) 4.0 4.0 2.5 4.0 Inner handle diameter (cm) 1.5 1.5 1.5 1.5 Outer handle diameter(cm) 1.5 3.3 1.0 4.0 Weight (g) 148.2 192.8 154.0 171.8 Table 2. Dimensions of rolling boards selected for ergonomic evaluation Model-1 Model-2 Model-3 Model-4 Material Wood Wood(Decolum) Plastic Marble Diameter (cm) 25.4 24.3 24.3 24.3 Body height (cm) 1.5 2.5 2.5 1.5 Base height (cm) 4.0 1.5 7.6 1.5 Total height (cm) 5.0 4.0 10.1 2.5 Weight (g) 721.0 898.0 480.0 1480.0 3 1 1 = Model 1 2 = Model 2 3 = Model 3 4 4 = Model 4 2 Fig 1. Tools selected for ergonomic evaluation 102
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CONTENTS PART I : PLANT SCIENCE Ads
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J.Res. ANGRAU 41(2) 1-10, 2013 ADSO
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ADSORPTION DESORPTION OF PENDIMETHA
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J.Res. ANGRAU 41(2) 11-15, 2013 STU
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STUDIES ON THE EFFECT OF PLANT GROW
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STUDIES ON THE EFFECT OF PLANT GROW
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PERFORMANCE OF DRUM SEEDER IN DIREC
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PERFORMANCE OF DRUM SEEDER IN DIREC
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J.Res. ANGRAU 41(2) 21-25, 2013 EFF
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EFFECT OF GRADED LEVELS AND TIME OF
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EFFECT OF GRADED LEVELS AND TIME OF
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ASSESSMENT OF GENETIC DIVERSITY IN
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J.Res. ANGRAU 41(2) 33-41, 2013 EST
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ESTIMATION OF HETEROSIS FOR YIELD A
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INTEGRATED EFFECT OF ORGANIC MANURE
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INTEGRATED EFFECT OF ORGANIC MANURE
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SCREENING OF LOCAL RHIZOBIAL ISOLAT
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SCREENING OF LOCAL RHIZOBIAL ISOLAT
Page 54 and 55: SCREENING OF LOCAL RHIZOBIAL ISOLAT
Page 56 and 57: CHARACTERIZATION AND CLASSIFICATION
Page 62 and 63: J.Res. ANGRAU 41(2) 59-67, 2013 IDE
Page 64 and 65: IDENTIFICATION OF SUPERIOR PARENTS
Page 72 and 73: EFFECT OF FRONT LINE DEMONSTRATIONS
Page 78 and 79: EFFECT OF FEEDING COMPLETE FEED CON
Page 80 and 81: EFFECT OF FEEDING COMPLETE FEED CON
Page 82 and 83: EFFICACY OF CONTROLLED INTERNAL DRU
Page 90 and 91: EFFECT OF NSP ENZYMES AND PREBIOTIC
Page 100 and 101: HAEMATOLOGICAL AND BIOCHEMICAL PROF
Page 102 and 103: HAEMATOLOGICAL AND BIOCHEMICAL PROF
Page 106 and 107: INDIAN BREAD MAKING TOOLS - CONSUME
Page 108 and 109: INDIAN BREAD MAKING TOOLS - CONSUME
Page 110 and 111: Research Notes J.Res. ANGRAU 41(2)
Page 112 and 113: CROP COEFFICIENTS FOR DRIP AND CHEC
Page 116 and 117: STUDY ON THE EFFECT OF IRRADIATION
Page 120 and 121: EVALUATION OF DEFOLIANTS ON MUNGBEA
Page 122 and 123: YIELD, NUTRIENT UPTAKE AND ECONOMIC
Page 124 and 125: YIELD, NUTRIENT UPTAKE AND ECONOMIC
Page 128 and 129: NANO FOOD COLOURS FOR PRODUCT FORMU
Page 130 and 131: EFFECT OF ORGANIC FERTILISERS ON GR
Page 132 and 133: EFFECT OF ORGANIC FERTILISERS ON GR
Page 136 and 137: NUTRIENT UPTAKE OF MICROSPRINKLER I
Page 140 and 141: EFFECT OF SYNERGIST, TRIPHENYL PHOS
Page 142 and 143: EFFECT OF SYNERGIST, TRIPHENYL PHOS
Page 146 and 147: EFFECT OF HARVESTING STAGES AND DRY
Page 148 and 149: RESPONSE OF AEROBIC RICE TO IRRIGAT
Page 150 and 151: RESPONSE OF AEROBIC RICE TO IRRIGAT
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DRIP IRRIGATION SCHEDULE FOR CASTOR
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Research Notes J.Res. ANGRAU 41(2)
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CHARACTER ASSOCIATION AND PATH COEF
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CHARACTER ASSOCIATION AND PATH COEF
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Statement about ownership and other
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GUIDELINES FOR THE PREPARATION OF M
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ESSENTIAL REQUIREMENTS FOR CONSIDER
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