食品生产包装作业的人机工程学分析

Ergonomics Analysis of Operations in Food Production and Packaging

目的对食品生产包装作业进行基于人机工程学的分析和改进。方法采用计算机辅助人机交互评估系统软件SIMMIE,对食品生产包装作业的捏合动作和包装动作进行生物力学分析,并根据力学结果对工作环境进行结构改进。结果改进后人体受力明显减少。结论基于人机工程学的研究方法为轻体力作业工作环境设计提供了一定的依据和规范。

To analyze and improve operations in food production and packaging based on ergonomics. Biomechanics of kneading and packaging in food production and packaging was analyzed by SIMMIE, the system software for aiding human-machine interaction evaluation, and the structure of work environment was improved according to the mechanical result. The force on the human body was significantly reduced after improvement, which verified the validity of this improvement. The research method based on ergonomics provided a certain basis and specifications for the design of light physical work environment.