A comprehensive assessment of environmental factors in aircraft cockpit based on fuzzy evaluation.

BACKGROUND: The cockpit of an aircraft is the main place where the pilot controls the aircraft on a mission. An excellent cockpit environment not only ensures the pilot's basic survival needs but also improves the comfort level and alleviates fatigue when performing missions. OBJECTIVE: On the basis of domestic and international airworthiness standards, a top-down refinement method is deployed to determine the initial goal, and the environmental criteria are fully discussed and balanced in a dynamic process to build a comprehensive evaluation system for environmental factors in the aircraft cockpit. METHODS: Based on the fuzzy comprehensive evaluation theory, an evaluation model for environmental factors is constructed by combining analytic hierarchical analysis (AHP) and particle swarm optimization (PSO). Then the feasibility of the evaluation model is verified by an illustrative example. RESULTS: The results suggest that the light environment gains the highest score among the 4 environmental criteria followed by the thermal environment, while both sound environment and microenvironment have relatively low scores. CONCLUSION: As for the 27 environmental sub-criteria, temperature, illumination, lighting clarity, light-color coordination, noise duration and pressure score the highest. The evaluation findings can provide important environmental control criteria for the subsequent environmental control system in the cockpit of the aircraft.

Effects of aircraft tray table height and neck posture on passenger comfort: A study of the economy class cabin.

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.