Affiliations: [a] Key Laboratory of Industrial Design and Ergonomics, Ministry of Industry and Information Technology, Xi’an, Shaanxi, China
| [b] Shaanxi Engineering Laboratory for Industrial Design, Northwestern Polytechnical University, Xi’an, Shaanxi, China
Correspondence:
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Address for correspondence: Long Wang, Department of Industrial Design, Northwestern Polytechnical University, No. 127 Youyi Road (West), Beilin District, Xi’an, Shaanxi, 710072, China. E-mail: wlcs91624@mail.nwpu.edu.cn.
Abstract: BACKGROUND:The tray table in economy class air travel may cause excessive neck flexion and discomfort in passengers. OBJECTIVE:The purpose of this study is to examine the influence of different tray table heights on the neck posture and discomfort perception of passengers. METHODS:A passenger experience survey was used to determine the passengers’ view that the tray table was not high enough, and that most passengers were dissatisfied with the overall comfort evaluation of the tray table, especially passengers with obesity. Three head-neck angles and discomfort perceptions of six body parts in 58 participants were recorded by neck posture 3D scanning and perceived level of discomfort assessment, respectively. RESULTS:Tray tables at the original height (68 cm) caused unnatural neck posture and discomfort in participants. Raising the tray table can improve the neck posture of participants and reduce discomfort. However, raising the tray table too high will cause more shoulder discomfort in participants. Based on the results, 78 (±2) cm is suggested as the suitable thresholds range of tray tables for economy class air travel. CONCLUSION:The results and findings of this study could provide a theoretical base for the optimization of tray table design.
