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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/9680


    Title: 以人因觀點探討烘焙食品業作業員肌肉骨骼不適症狀改善之研究
    Authors: 張庭彰
    Contributors: 管理學院
    經營管理學系
    Keywords: 人因工程;肌肉骨骼不適;烘焙業;中高齡作業員
    ergonomics;musculoskeletal disease;bakery industry;aging
    Date: 2007
    Issue Date: 2010-05-14 08:26:53 (UTC+0)
    Abstract: 烘焙食品業屬於民生工業的一環,與人民的生活息息相關。台灣地區烘焙食品公司大多擁有專業研發人才,但是管理方面不論是生產管理或是現場規劃設計人才
    卻稍嫌欠缺。近年來,如85度C等連鎖烘焙專賣店搭配咖啡等飲料產品經營方式
    快速崛起,因此產能需求量大增。為了增加產能及降低生產成本,大量引進使用
    自動加工機械、輸送帶等設備,使產業的生產效率大幅提升,但還是有部分作業
    需用人力支援。在部分無法用自動化機器取代的作業上,作業員被迫加快肢體動
    作以配合機器之速度,使得作業員必須使用不自然的作業姿勢長期從事高重複性
    工作,加上物料搬運,很容易造成因過度使用身體的某一部分而增加肌肉骨骼系
    統之不適,而產能也會因作業員長期累積的肌肉骨骼不適而影響。本計畫目的為
    以人因工程觀點探討改善烘焙中高齡作業員肌肉骨骼不適症狀以提高產能,並分
    為三步驟進行:一、人因工程評估計畫及組織研擬,二:人因工程危害因子評估,
    三:人因工程危害預防與控制。藉由人因工程專家為其生產線診斷以了解生產線
    上的危險因子,並期望在導入後可以了解烘焙作業員肌肉骨骼不適之情況外,還
    可以了解烘焙作業員與肌肉骨骼不適症之間的關係,藉由製程設計改善提高工作
    效率,進而提升公司產能。
    The bakery industry development and household industries are closely linked. In Taiwan, the bakery industry possesses the excellent expert of research and development but therefore still lack of facility planning and management. In recent years, with the bakery and coffee chain stores were grown up considerably, it means that the strength of demand for the bakery capacity requirements. In order to promote the manufacturing technology and cost down, the bakery industry enhances the production automation and provide with the following functions, such as simplifying the operating procedure, promoting the operating efficiency. But the staff operation should also keep pace with the speed of production automation. With the repetition operation, material handling and compressive force, the task implies risk on musculoskeletal problems. The objectives of this study are to investigate the prevalence of musculoskeletal disorders for aging worker, to find the potential risk factors and appropriate suggestions, as well as to make recommendations to redesign tools and the layout of the production line. This study investigates: (1) the evaluation and planning of ergonomic, as well as the design of operational framework; (2) the investigation of factors of ergonomic hazards; (3) the prevention and improvement of factors of ergonomic hazard. Findings of this study may serve as ergonomic references for design of bakery industry, the study contributes to improve operational efficiency and effectiveness in the bakery industry.
    Appears in Collections:[經營管理學系 ] 科技部研究計畫

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