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1. Abstract This paper describes the efforts of an interdisciplinary research team to design a generally applicable system for ergonomic optimization with respect to the physiological properties of the human body and the body's interaction with the product. The articulation of biological principles in the form of optimization criteria, their implementation(More)
Today neuromuscular simulations are used in several fields, such as diagnostics and planing of surgery, to get a deeper understanding of the musculoskeletal system. During the last year, new models and datasets have been presented which can provide us with more in-depth simulations and results. The same kind of development has occurred in the field of(More)
1. Abstract This paper describes the optimization of a bicycle crank mechanism equipped with springs. The purpose of the springs is to cause an even torque development over the crank cycle by elimination of the so-called dead centers of the cycle. The technology behind the optimization, musculoskeletal modeling, is described in some detail before the actual(More)
INTRODUCTION The neck is an interesting structure, because the cervical spine is a complex mechanical system with many degrees of freedom. The multiple muscles of the cervical spine act to support and move the head in three-dimensional space. Work-related neck pain is a common problem in society [1], and changes in motor control of the cervical spine have(More)
Introduction: Previous studies of bone stresses in the human lumbar spine have relied on simplified models when modeling the spinal musculature, even though muscle forces are likely major contributors to the stresses in the vertebral bones. Detailed musculoskeletal spine models have recently become available and show good correlation with experimental(More)
Repetitive arm movement and force exertion are common in meat cutting tasks and often lead to musculosketal disorders. In this study, the effects of the workbench height and the cutting direction on the levels of muscular activation of the upper extremity during meat cutting tasks were investigated. Seven subjects performed 4 trials of 20s each at the 4(More)