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| 2. |
- Nocente, M., et al.
(författare)
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Fusion product measurements by nuclear diagnostics in the Joint European Torus deuterium-tritium 2 campaign (invited)
- 2022
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Ingår i: Review of Scientific Instruments. - : American Institute of Physics (AIP). - 0034-6748 .- 1089-7623. ; 93:9
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Tidskriftsartikel (refereegranskat)abstract
- A new deuterium-tritium experimental, DTE2, campaign has been conducted at the Joint European Torus (JET) between August 2021 and late December 2021. Motivated by significant enhancements in the past decade at JET, such as the ITER-like wall and enhanced auxiliary heating power, the campaign achieved a new fusion energy world record and performed a broad range of fundamental experiments to inform ITER physics scenarios and operations. New capabilities in the area of fusion product measurements by nuclear diagnostics were available as a result of a decade long enhancement program. These have been tested for the first time in DTE2 and a concise overview is provided here. Confined alpha particle measurements by gamma-ray spectroscopy were successfully demonstrated, albeit with limitations at neutron rates higher than some 10(17) n/s. High resolution neutron spectroscopy measurements with the magnetic proton recoil instrument were complemented by novel data from a set of synthetic diamond detectors, which enabled studies of the supra-thermal contributions to the neutron emission. In the area of escaping fast ion diagnostics, a lost fast ion detector and a set of Faraday cups made it possible to determine information on the velocity space and poloidal distribution of the lost alpha particles for the first time. This extensive set of data provides unique information for fundamental physics studies and validation of the numerical models, which are key to inform the physics and scenarios of ITER. Published under an exclusive license by AIP Publishing.
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| 3. |
- Rose, Linda M., et al.
(författare)
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Fatigue and recovery during and after static loading
- 2014
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Ingår i: Ergonomics. - : Informa UK Limited. - 0014-0139 .- 1366-5847. ; 57:11, s. 1696-1710
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Tidskriftsartikel (refereegranskat)abstract
- Subjectively assessed endurance time (ET), resumption time (RT) and perceived discomfort, pain or fatigue (PD), and objectively measured maximum force-exerting capacity were investigated for varying loads and durations of a pushing task with two repeated trials. Beyond the main results quantifying how the load scenario affected ET, RT and PD, three additional results are of note: (1) although the maximum pushing force did not change between trials, shorter ET, longer RT and higher PD indicated accumulation of fatigue in Trial 2; (2) the PD ratings showed a trend with a linear increase during loading and a curvilinear decrease during recovery; and (3) the RT and the load level for different relative loading times were found to have an unexpected U-shaped relationship, indicating lowest fatigue at the intermediate load level. These results can be used to model a more sustainable and productive work-recovery ratio.
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| 4. |
- Hägg, Göran M., et al.
(författare)
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Isotonic and isoelectric endurance tests for the upper trapezius muscle
- 1997
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Ingår i: European Journal of Applied Physiology and Occupational Physiology. - : Springer Science and Business Media LLC. - 0301-5548 .- 1432-1025 .- 1439-6319 .- 1439-6327. ; 75:3, s. 263-267
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Tidskriftsartikel (refereegranskat)abstract
- As an alternative to a conventional endurance electromyogram (EMG) test for assessment of muscle capacity in the upper trapezius muscle (isotonic test, IT), an isoelectric test (IE) has been investigated. Nine subjects performed the two endurance tests. The tests were performed with a straight horizontal arm in the plane of the scapula. In IE, EMG amplitude was fed back to the subject and the subject was instructed to maintain a constant EMG activity equal to the level with the arm unsupported. Subjective ratings of local fatigue were obtained during the experiments. The EMG recordings from both tests were analysed for the root mean square value as well as according to the mean power frequency (MPF) technique. All the subjects endured maximal 15 min IE while in IT the median endurance was 11.9 min. Average subjective ratings of perceived fatigue increased more in IT compared to IE. The average normalised MPF curve from IT increased while that from IE was unaffected. There was a significant difference between the MPF results at 6 and 8 min. It is noteworthy that the MPF was higher in IT in spite of a higher accumulated biomechanical load. It was concluded from these studies that the interpretation of decreased MPF as an indicator of increased local muscle fatigue is doubtful at low contraction levels. It is suggested that an IE is a more appropriate method for the functional evaluation of low threshold motor units of the upper trapezius muscle in research into occupational disorders.
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| 5. |
- Ahlin, Jane, et al.
(författare)
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Strategies to develop and strengthen human factors and ergonomics knowledge among stakeholders in Sweden
- 2015
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Ingår i: Proceedings 19th Triennial Congress of the IEA, Melbourne 9-14 August 2015. - Melbourne : International Ergonomics Association.
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Konferensbidrag (refereegranskat)abstract
- Knowledge and application of human factors and ergonomics (HFE) has significant potential as auseful tool and solution provider in the development, design and implementation of safe, efficient and sustainable artefacts and systems. Yet, it seems that this HFE knowledge is not utilised to its full potential. In a world of competing financial and commercial priorities, HFE specialists have apparently not succeeded in selling the systems approach as a tool towards improved overall systems performance and human well-being.The present paper describes the strategic and practical workperformed by the Swedish Ergonomics and Human Factors Society (EHSS) to strengthen the quality of human factors and ergonomics knowledge and practice among various stakeholders in Sweden. EHSS view human factors and ergonomics as a systems and design oriented discipline that extends across all aspects of human activity. Beyond the traditional domains of specialization within the discipline, the physical, cognitive and organisational ergonomics, EHSS has identified three focus areas; visual ergonomics, voice ergonomics and ergonomics design for all.Practitioner Summary: This paper presents the strategic and practical work performed by the Swedish Ergonomics and Human Factors Society (EHSS) in order to strengthen the quality of human factors and ergonomics knowledge and practice in Sweden. EHSS has identified three focus areas for its strategic work: visual ergonomics, voice ergonomics and ergonomics design for all.
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| 7. |
- Hägg, Göran M., et al.
(författare)
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Adapting the force characteristics of a staple gun to the human hand
- 2015
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Ingår i: Applied Ergonomics. - : Elsevier. - 0003-6870 .- 1872-9126. ; 50, s. 133-138
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Tidskriftsartikel (refereegranskat)abstract
- Three prototype staple guns with modified force characteristics were compared with a commercially available standard staple gun with a linearly increasing force resistance during squeezing. The force characteristics of the prototypes were more or less adapted to the force characteristics of the human hand, and in one of the staple guns the general force level was also reduced by one third. Evaluation instruments were electromyography of the forearm flexors and extensors, subjective rating of forearm exertion and subjects' free comments about the four tools. Twelve professional craftsmen were recruited as test subjects. The results show significantly lower readings for two of the three prototypes compared with the standard gun in electromyography as well as subjective ratings. The squeezing times are also reduced for two of the prototypes. It is concluded that the choice of force characteristics of a staple gun is important both to minimize forearm muscular exertion and to increase tool efficiency.
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| 8. |
- Hägg, Göran M, et al.
(författare)
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Belastningar i städyrket - vilka är de och hur kan belastningen minskas?
- 2008
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Rapport (övrigt vetenskapligt/konstnärligt)abstract
- I storleksordningen 60 % av alla städare har ont varje vecka. Ytterligare i storleksordningen 20-25 % har ont ibland. Intervjuer med städare (se Bilaga 5) samt tidigare med arbetsskadade städare visar att besvären är vanliga och ofta uppkommer gradvis. Besvären märks mest efter arbetet, varför sambandet med arbetet inte alltid är tydligt. Om inget görs, kan besvären förvärras och leda till en mer bestående skada och/eller sjukfrånvaro. Rapporten beskriver belastningar vid olika arbetsmoment som förekommer vid städning samt vid städning av några vanliga lokaltyper som kontor, sjukhus och vårdcentraler, skolor och daghem, samt åtgärder som minskar belastningen. De åtgärder som krävs för att minska belastningen är: - Mer varierade arbetsuppgifter - Moderna städmetoder. Svabbning och våtmoppning är direkt olämpliga och bör användas endast i undantagsfall. - Bra städredskap, anpassade till arbetsuppgiften. - En organisation som inte överbelastar städare och som fördelar tunga arbetsuppgifter på flera. - Att städare har utbildning i och tillämpar god arbetsteknik. - Att lokalernas inredning är städvänlig. - Att lokalernas utformning är städvänlig - Att städare och deras arbetsledare och chefer uppmärksammar när någon börjar få ont och vidtar tidiga åtgärder för att minska belastningen Rapportens slutsats är att många aktörer behöver samverka för att minska städarnas belastning, bl a företag som upphandlar städtjänster, städarbetsgivare, städare, brukare av lokaler (som städas av städare), inredare och arkitekter.
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| 9. |
- Hägg, Göran M., et al.
(författare)
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How do different temperatures affect knife force?
- 2015
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Ingår i: The Ergonomics Open Journal. - : Bentham Open. - 1875-9343. ; :8, s. 27-31
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Tidskriftsartikel (refereegranskat)abstract
- Meat cutters have long since claimed that knife forces increase with lower meat temperatures. This study was performed to find out what effects the meat temperature has on cutting forces. In addition, the same issue was addressed for pure fat. One hundred and forty four samples of lean meat and of fat respectively were collected and put overnight inone of three refrigerators with temperatures 2, 7 and 12°C, 48 in each. These samples were cut while measuring cutting forces in an Anago KST Sharpness Analyzer machine. The results show that there were no significant differences in knife forces concerning lean meat at the three temperatures. However, the force in pure fat at 2°C was significantly increased by 30% compared to the other temperatures. The forces in fat were generally three times higher than for lean meat, regardlessof temperature.
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| 10. |
- Hägg, Göran M, et al.
(författare)
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Knife force differences when cutting meat at different temperatures
- 2012
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Ingår i: NES2012. - Stockholm : KTH Royal Institute of Technology. - 9789163711497
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Konferensbidrag (refereegranskat)abstract
- IntroductionMeat cutters in abattoirs is a group with high risks for musculoskeletal disorders. A major reason for this is that they exert high hand forces over a great part of the day when cutting meat. Though meat is refrigerated due to hygienic demands, meat temperature can vary. Meat cutters have claimed that knife forces increase with lower temperatures. This study was performed to find out what effects the meat temperature has on cutting forces. In addition, the same issue was addressed for pure fat.MethodTo be able to do cuts in meat under controlled conditions while measuring cutting forces, a machine, Anago KST Sharpness Analyzer, was used. The machine normally runs a knife at constant speed through a standardized textile ribbon while the force exerted on the ribbon is recorded over time. For this investigation, the ribbon was replaced by a wooden fixture with a 10 mm wide slot where the knife could pass and where meat samples could be fixed.Meat obtained from hind loin and fat tissue of pork was cut into 5 cm long, 4 cm wide and 2 cm thick samples. The meat fibre orientation was aligned with the long axis of the sample. When fixated in the fixture and the machine was started, the knife made a 4 cm long cut through 2 cm thick meat or fat.One hundred and forty four samples of meat and as many of fat were collected and put overnight in one of three refrigerators with temperatures 2, 7 and 12 °C, 48 in each. Well sharpened standard knifes were used for the tests. The knife was changed after 24 cuts. During the procedure samples were taken directly from the refrigerator and put into the fixture and tested immediately. The sample order was generally 2, 7, 12 °C to avoid systematic effects of a gradually blunter knife.ResultsThere were no significant differences in knife forces at the three meat temperatures. The forces for fat were in average about three times higher than the meat forces. There was no significant difference between forces in fat at 7 and 12 °C. However there was a strongly significant difference between these two groups and the 2 °C fat group. The force was about 30% higher compared to the forces at 7 and 12 °C in fat.ConclusionIn the range 2-12 °C there are no differences in meat. For fat there are no differences in the range 7-12 °C while the force increases about 30% when going from 7 to 2 °C.
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