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INDIAN BREAD MAKING TOOLS - CONSUMER EVALUATION AND DESIGN MODIFICATION Table 5. Difference in heart rate (b.min -1 ) and energy expenditure (kilo joules) Rolling pin and rolling board Heart rate Energy expenditure Model 1 11.3 3.0 Model 2 13.9 4.6 Model 3 9.7 7.5 Model 4 15.1 6.9 Heart rate and energy expenditure of the user were taken as the indicators to assess the physiological status of the user. The physiological evaluation was carried out while using the rolling pin and rolling board to assess the workload of roti making using the identified tools. Energy consumption is the means by which the severity of physical stress was estimated but it is evident that energy consumption alone may not be a sufficient measure. The degree of physical stress not only depends on the number of kilojoules consumed but also on the number of muscles involved and on the extent to which they are under static load. The same energy consumption by static muscular effort is distinctly more tiring than if it is applied to dynamic work. It is evident that work at a given energy consumption can make different demands on the heart. In the present study there is an increase in heart rate while using model 4. The difference of heart rate was less pronounced using model 3. While using model 3 the deviation from the neutral posture is more resulting in increase of physical stress of rolling the dough. There is minimum of increase in heart rate for model 4, where the board is stable and the light weight body pin. The results are in accordance with the study by Kroemer and Grandjean (1997) who mentioned that the heart rate increases linearly with the work performed, provided it is dynamic, not static and is performed with a steady rhythm and is influenced by the posture adopted, force applied and the type of product. As the heart rate increases energy consumption also increases. From the experiments, the problems identified and the suggested modifications are as follows Table 6. Design flaws and modifications of pins and boards Problem Reason Suggested modification - Decreased grip strength - Muscle fatigue - Sticky nature of rolling pin and rolling board - Instability of the rolling board - Pressure on Palm area while rolling More force has to be applied by both the hands due to lack of adequate grip and light weight material of the rolling pin in order to roll the dough on the board. The adding of flour in order to avoid sticking the dough to the board and the pin, the texture changes and the frequent movement of hand for adding flour creates pain in hand. Due to the imbalance of base of the board make the board move while rolling The shapes of the handles and the length (7.6 cm) of the handles of the rolling pin tends more force to be applied on the palm to roll. The length of the handles can be increased which would be across the palm width with the proper grip diameter of the handles of the rolling pin. Provide non-stick finish to the rolling pin and the rolling board The board should be designed with stoppers underneath to avoid application of high force as the board can be fixed to a position and roll. The barrel shaped handles and increase in length of the handles across the palm area, avoid the pressure on the palm while rolling. 105
Lakshmi et al From the Table 6 it could be concluded that user’s were not comfortable in handling the available tools besides they were facing fatigue due to the ill design features of the tools i.e., the tools were ergonomically not designed. As the ergonomically designed tools will fit the users comfort provide safety and efficiency. So there is a need to design and develop the tools that are comfortable and efficient to the users. REFERENCES Dua, C. G., Edward, J. B and Rick, S. 2010. Silicone Rolling Pin. United States Patent. Patent number - US 7,686,752 B2. Gelberman, R.H., Szabo, R.H and Mortenson, W.W. 1994. Carpal tunnel pressures and wrist position in patients with colle’s fractures. Journal of trauma. 24(8):747-749. Hedge, I and Poncers, R. 1995. Human factors data guide for evaluation. Journal of Applied Ergonomics. 11:35-42. Konz, S. 1990. Bent hammer handles performance and preference. Journal of Applied Ergonomics. 28:438-440. Kroemer, K.H.E and Grandjean, E. 1997. The effects of posture, duration and force on pinching frequency. International Journal of Industrial Ergonomics. V edition, Taylor & Francis Limited. 20:267-275. Robergs, R. A and Landwehr, R. 2002. The surprising history of the HR Max = 220 – Age’ equation. Journal of Exertion Physiology. 5(2). 1 – 10. Rempel, D., Horie, S and Tal, R. 1994. Carpal tunnel pressure changes during keying. Marconi keyboard research conference proceedings ergonomics laboratory, Berkeley. pp: 1-3. Varghese, M.A., Atreya, N., Chatterjee, L and Bhatnagar, A. 1994. Ergonomic Evaluation of Household Activities. Departmental Research Report (U.G.C). SNDT Women’s University. Bombay. New Age International Publishers. 106
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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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CHARACTERIZATION AND CLASSIFICATION
Page 58 and 59: CHARACTERIZATION AND CLASSIFICATION
Page 60 and 61: 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 104 and 105: INDIAN BREAD MAKING TOOLS - CONSUME
Page 106 and 107: 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
Page 154 and 155: DRIP IRRIGATION SCHEDULE FOR CASTOR
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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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