Asian Journal of Dairy and Food Research, volume 26 issue 1 (march 2007) : 42-47

ANALYSIS OF GAP BETWEEN EXISTING AND FORMULATED KITCHEN WORK COUNTERS IN SELECTED HOUSEHOLDS OF WDHIANA CITY

P. Sandhu, Manisha Malik, Harpinder Kaur

Affiliations

¹Department of Family Resource Management Punjab Agricultural University, Ludhiana

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Cite article:- Sandhu P., Malik Manisha, Kaur Harpinder (2024). ANALYSIS OF GAP BETWEEN EXISTING AND FORMULATED KITCHEN WORK COUNTERS IN SELECTED HOUSEHOLDS OF WDHIANA CITY. Asian Journal of Dairy and Food Research. 26(1): 42-47. doi: .

ABSTRACT

Present study was conducted on 240 households from approved and unapproved localities of Ludhiana to examine existing work spaces and to analyse gap between existing and formulated selected work counters viz: cooking, chopping, kneading, beating, mixing, rolling dough, and grinding. Gap was worked out separately for each user of selected height category according to their body dimensions and significance of differences statistically analysed. Three height ranges (below and above reference height of Indian woman) were taken. Results of the study revealed that existing mean kitchen center height (for selected activities) used by respondents from all height categories ranged from 30 to 33 inches. Maximum percentage gap between existing and formulated dimensions emerged in area for beating followed by rolling dough, kneading, chopping and mixing. Gap was highly significant for all observed workspaces except for beating, chopping, grinding and mixing space. Significant differences also existed between both localities for analyzed gap in space for kneading and rolling dough.

KEYWORDS

REFERENCES

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Asian Journal of Dairy and Food Research

ANALYSIS OF GAP BETWEEN EXISTING AND FORMULATED KITCHEN WORK COUNTERS IN SELECTED HOUSEHOLDS OF WDHIANA CITY

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