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D. J. Cochran

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Publications by D. J. Cochran (bibliography)

1992

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Bishu, R. R., Wei, Wang, Hallbeck, M. S. and Cochran, D. J. (1992): Force Distribution at Hand/Handle Coupling: The Effect of Handle Type. In: Proceedings of the Human Factors Society 36th Annual Meeting 1992. pp. 816-820.

“Handle location and geometry play an important role in container design and effectiveness. An ideal handle position and angle should minimize stress at L5/S1 and minimize average grip pressure on the two hands with force distributed evenly on both hands. Handles in such a position will be most comfortable for performing a MMH task and reduce the likelihood of compressive injuries on the lumbar spine. Most of the published research on container handles have used the psychophysical, biomechanical, and/or physiological methods to determine handle effectiveness. The force distribution at the exact point of energy transfer, namely the hand/handle interface has rarely been addressed by the scientific community. The intent of this study was to determine the force distribution at the hand/handle interface and use the same to compare the effectiveness of various handle types, positions, and angles. Six factors were tested in this experiment using a fractional factorial design. The pressure at the interface was measured using a number of force sensing resistors (FSRs) in each hand. The results indicate handle positions 2/2, 8/8, and 3/7 to be far superior to position 6/8. The average pressure at the FSR sites appear to be the least at handle angles of 0 degree. Further, the force distribution for the cut-out handle appears to be more uniform than that for the cylindrical handle (circular cross-section). Based on these findings recommendations are made for container designer.”

1989

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Jorgensen, M. J., Riley, M. W., Cochran, D. J. and Bishu, R. R. (1989): Maximum Forces in Simulated Meat Cutting Tasks. In: Proceedings of the Human Factors Society 33rd Annual Meeting 1989. pp. 641-645.

“This study attempts to evaluate maximum force capabilities of subjects performing fourteen different simulated meat cutting tasks. The different tasks represent different cutting positions related to the orientation in which the meat is presented and the types of trimming cuts. The experiment was conducted to measure maximum force capability against two constant velocities produced by a Cybex II dynamometer through the range of motion for the simulated meat cutting tasks. The results of this experiment produced a basis for selecting cutting orientations based on force capability for cutting in these fourteen motions. Based on this, the desirability of different cutting orientations for meat trimming jobs has been established.”

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