An ergonomic approach for designing indian traditional vegetable cutter

• Published in: Work (Reading, Mass.) Mass.), 2015-01, Vol.50 (2), p.177-186
• Main Authors: Dhara, Prakash C., De, Sujaya, Sengupta, Piyali, Maity, Payel, Pal, Amitava
• Format: Article
• Language: English
• Subjects: Adult; Anthropometry - methods; Cutting tools; Equipment Design - standards; Ergonomics; Female; Food Handling - instrumentation; Humans; India; Musculoskeletal diseases; Posture; Prevalence; Product design; Studies; Surveys and Questionnaires; Vegetables
• ISSN: 1051-9815; 1875-9270
• DOI: 10.3233/WOR-131721

BACKGROUND: In India varieties of hand tools have been used to cut the vegetables. Traditional vegetable cutter is a commonly used hand tool which has been used for years in the kitchen. The tool may have some design related problems. The present study was undertaken to reduce those problems. OBJECTIVE: The study objective was to evaluate a new design of traditional vegetable cutters for use in the Indian kitchen. PARTICIPANTS: One hundred and fifty Indian women who regularly used a vegetable cutter for cooking purposes participated in this study. METHODS: The design of the vegetable cutter was modified based on the postural preference of the users and other anthropometric factors including the blade angle, length, breadth and width of the sitting area. The prevalence of musculoskeletal disorders was assessed by means of a questionnaire for subjects' feedback. New concepts of the design were proposed and a few prototypes were made and were tested by paired comparison using the EMG system. RESULTS: A large number of subjects (61%) used the vegetable cutter while sitting on the floor with folded knees and the prevalence of MSD in most of the body parts was comparatively lower in this posture than that in squatting posture. In the new design, a broad platform was suggested to provide a more comfortable sitting when a subject sits on it with folded knees. For the vegetable cutter, the blade angle was made at 120° with a broad folded wooden base as the final prototype of the cutter. The length, breadth, and thickness of the base were selected based on the results of the anthropometric measurements among the prototypes of the cutters. The selected vegetable cutter showed the least myoelectric activity among the prototypes during cutting vegetables. CONCLUSION: The modified vegetable cutter appeared to be ergonomically effective, less prone to muscular stress, and compatible for preferred posture of the users.