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首页> 外文期刊>Applied Ergonomics >Effects of shape and operation of chopsticks on food-serving performance
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Effects of shape and operation of chopsticks on food-serving performance

机译：筷子的形状和操作对食用性能的影响

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The study evaluated the effects of six chopsticks designs on the food-serving performance of three tasks (food-pulling, food-pinching, and food-moving) under two different operations (pincers-pinching and scissors-pinching). A total of 40 male junior college students were employed as subjects for the laboratory experiment. Subjects who were experienced in pincers-pinching were superior in pinching precision and stability to those experienced in scissors-pinching, Nevertheless, the scissors-pinching group gave a more powerful pinching force while pulling the experimental food. Chopsticks with rounded handle and carved grooves on the tip were preferred in all the six experimental pairs. The research suggests that, in general, the pincers-pinching operation is recommended for daily food-serving and teaching children primary use of chopsticks. Therefore, chopsticks with rounded handle and carved grooves on the tip are suggested for family utensils (non-disposable chopsticks). Considering the cost and cleaning, chopsticks with rounded handle and square tip are recommended for general dining. However, the square handle and rounded tip chopsticks are the type most commonly used in Taiwan, (C) 1998 Elsevier Science Ltd. All rights reserved. [References: 9]
机译：这项研究评估了六种筷子设计对两种操作（钳子捏和剪刀捏）下三个任务（食物拉，食物捏和食物移动）的食物供应性能的影响。共有40名男大专生作为实验室实验的对象。经历过捏捏操作的受试者的捏合精度和稳定性要优于剪刀捏过的受试者，尽管如此，剪刀捏合组在拔取实验食物的同时提供了更强大的捏力。在所有六个实验对中，均首选带圆柄和尖端刻有凹槽的筷子。研究表明，一般而言，日常饮食服务和教孩子们主要使用筷子时，建议使用钳子捏操作。因此，建议将带有圆形手柄的筷子和尖端刻有凹槽的筷子用于家庭用具（非一次性筷子）。考虑到成本和清洁，建议在一般用餐时使用带圆柄和方尖的筷子。但是，方柄和圆头筷子是台湾最常用的类型，（C）1998 Elsevier ScienceLtd。保留所有权利。 [参考：9]

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