Development and design support through human and life engineering (food wrap for hand use)

It is possible to evaluate and propose what materials, shapes, and structures would make it easy to use (easy to grip, easy to open, easy to cut film, etc.)!

**Evaluation Method** We will prepare various specifications as evaluation subjects as shown below, and have different people cut the film using a V-cut and a fan cut, evaluating according to the criteria listed below. The process starts with lifting the carton placed on the table and includes cutting the film and applying the wrap to the item. **Evaluation Subjects** - Material and shape of the carton - Material and shape of the blade - Mechanism to prevent the wrap film from rewinding - Locking mechanism of the carton, etc. **Evaluation Criteria and Methods** (1) Subjective Evaluation - Ease of holding - Ease of gripping - Ease of retrieving the wrap film - Ease of cutting the wrap film - Ease of applying the wrap, etc. (2) Human Characteristics - Hand dimensions - Grip strength - Force exerted and range of motion in each action (3) Muscle Load - Load on hands and arms (4) Interaction between Hand and Carton - Contact state between the carton and hand (which fingers are in contact, size of the contact area) **Expected Outcomes** (1) It will be clear which specifications of the evaluation subjects have a strong relationship with subjective evaluations. (2) The relationship between human characteristics and subjective evaluations will be understood. (3) It will be possible to obtain evidence for why subjective evaluations are favorable. (4) It will be understood what specifications make food wrap easier to use.

Contract measurement