Variation of Friction Coefficient of Floors Under Five Liquid Contamination Conditions for Prevention of Slip & Fall Injuries in Restaurants

被引：0

作者：

Chang, Chia Yu ^{[1
]}

Li, Kai Way ^{[1
]}

Chen, Ching Chung ^{[2
]}

机构：

[1] Chung Hua Univ, Dept Ind Management, Hsinchu, Taiwan

[2] Hsing Wu Univ, Dept Informat Management, New Taipei, Taiwan

来源：

2015 IEEE INTERNATIONAL CONFERENCE ON INDUSTRIAL ENGINEERING AND ENGINEERING MANAGEMENT (IEEM) | 2015年

关键词：

Coefficient of Friction; Fall; tread; Slip; Viscosity;

D O I：

暂无

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

Slip and fall is one of the main occupational health and safety problems. If the floor is contaminated with fluids, its slip resistance would be reduced. In the working environment and in our daily life, the floors in kitchens of restaurants are commonly contaminated by various liquids and are often slippery. This research examined the effects of five commonly encountered liquids in kitchens on the coefficient of friction on the floor. The Brungraber Mark II friction measurement device was used. The Brookfield DVI-PRIME viscometer was used to measure the viscosities of the tested liquids. The research results show footwear sample, liquid and their interactions all had significant effects on the coefficient of friction. The higher the viscosity of the liquid, the lower the coefficient of friction was. Treaded Neolite had higher coefficient of friction than flat Neolite under all liquid contaminated conditions.

引用

页码：150 / 153

页数：4

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