Host: The Japan Society Cookery Science
Name : 2021Annual Meeting of The Japan Society Cookery Science 2021
Location : [in Japanese]
Date : September 07, 2021 - September 08, 2021
[Background] The purpose of this study was to perform an ergonomic work analysis (modabutsu method and electromyography) on experts (teachers) and beginners (students) in cooking allergenic foods.
[Methods] In order to perform a series of ergonomic evaluations during the cooking operation, shredded carrots, allergenic food (eggs), and normal food (omelet rice) were cooked. Two healthy volunteers, including one expert (teacher, height 156 cm) and one beginner (student, height 157 cm), were enrolled in this study. Their work posture, muscle activity, and work efficiency were evaluated. The work posture was observed and analyzed by using a WEB camera to document body movement at work. The angles of the neck, elbows, and knees while at work were calculated. The muscle activities of the left and right brachioradialis and biceps were measured with a sampling of 500 (Hz), and the integrated electromyogram was calculated. To analyze work efficiency, the operation time in a series of cooking operations was analyzed using the modabutsu method, which evaluates work with time as a scale.
[Results] The study confirmed that there were ergonomic work differences between an expert and beginner in cooking allergenic foods. In terms of their work posture evaluation, the beginner worked with a more forward leaning posture than the expert. Muscle activity evaluation revealed that the beginner had about twice as much muscle activity as the expert. Muscle activity was also noted in tasks not performed by the expert. In the work efficiency evaluation, the beginner had 1.6 times the total work time of the expert worker. In particular, work involving the use of kitchen knives, such as chopping onions, were accomplished at a shorter time by the experts. However, there was no difference in working time using machines such as food processors. The beginner cooked an allergenic food that increased the number of cooking processes, and incorporating a machine effectively increased cooking efficiency.
