進階搜尋


下載電子全文  
系統識別號 U0026-0902201511433700
論文名稱(中文) 高腳玻璃杯之造形及內容物色彩對於人的意象感覺之研究
論文名稱(英文) A Study for Human Image Perception on Form of Goblets and Color of Inside Liquid
校院名稱 成功大學
系所名稱(中) 工業設計學系
系所名稱(英) Department of Industrial Design
學年度 103
學期 1
出版年 104
研究生(中文) 高華成
研究生(英文) Hua-Cheng Kao
學號 P36011171
學位類別 碩士
語文別 英文
論文頁數 85頁
口試委員 指導教授-蕭世文
口試委員-王中行
口試委員-郭炳宏
中文關鍵字 高腳玻璃杯  類神經網路  感性工學  造形意象 
英文關鍵字 Goblet  Artificial Neural Network  Kansei Engineering  Form Image 
學科別分類
中文摘要 隨著時代演進,工業及服務業等領域的競爭日趨激烈,僅滿足消費者的功能需求已然不足,消費者心理的需求與滿足成為各行各業相當重要的課題。過去對於高腳玻璃杯的相關文獻,並無將內容物的色彩納入考量,但透明的高腳玻璃杯卻會呈現出內容物的色彩,且色彩是視覺中最為前線、重要的因素之一。
本研究建構了高腳玻璃杯造形及內容物色彩之間的意象關聯。第一個實驗,從市場蒐集的眾多高腳玻璃杯中,以多元尺度法配合集群分析篩選出最具代表性的數款高腳玻璃杯造形。同時進行意象語彙的蒐集與篩選,以及內容物色彩的調製,以多變量變異數分析對上述數據進行分析。
以機率類神經網路,建構了高腳玻璃杯的造形及內容物色彩的意象關聯。
本研究建構的第二個驗證實驗,開發了意象感覺調酒系統,主要目的在於驗證本文所建構的模型與系統,此系統能夠讓消費者輸入想要的意象感覺程度,讓店家提供對應該感覺的高腳玻璃杯款式及指定色彩調酒給消費者,提供符合消費者當下情感的調酒飲品。
本研究成果可供服務業領域參考使用,為特色餐廳、PUB等開發了意象調酒點餐系統,提供消費者更為良好的視覺享受以及嶄新的互動方式,在競爭激烈的服務業市場中開創新商機。
英文摘要 Through the advance with time, the competition in the field of traditional industry and service industry have become furiously. Product that only meets customers’ requirement is not enough anymore nowadays, the mental requirement and inside liquid of customers have become quite critical issue in every field. In the past, the color of inside liquids in goblet is not considered in the previous literatures, instead goblet indeed presents the color of inside liquids in appearance, and also color is the front and most critical element of visual presentation.
The image association between the forms of goblet and colors of inside liquid is constructed in this study. In the first experiment, multidimensional scaling was applied to cluster analysis to select several kinds of the most representative samples from the goblet collections from current market. At the meanwhile, the colors mixture of inside liquid and the collection and selection of image word were implemented, the acquired data above was analyzed by multivariate analysis.
The image association between the forms of goblet and colors of inside liquid is constructed based on probability neural network.
The second verification constructed in this study is to develop a system for mixed drinks with image perceptions, which aims to verify the constructed model and system. The system allows customers to input the required images, which leads the drink venders provide customers the mixed drinks with the image qualified goblets and colors. The mixed drinks that meets customers’ emotions on the instant are provided.
The achievement of this study can be applied to develop a drink order system with image perception for the field of service industry such as theme restaurant or PUB, etc. The system provides customer a better visual enjoyment and an innovative interaction way that cultivates new business in the competitive service market.
論文目次 摘要 I
SUMMARY II
ACKNOWLEDGEMENTS III
TABLE OF CONTENTS IV
LIST OF TABLES VII
LIST OF FIGURES IX
CHAPTER 1 INTRODUCTION 1
1.1 Research Background 1
1.2 Research Motivation 2
1.3 Purpose of Research 3
1.4 Frame of Research 3
1.5 Range and Limitation of Research 5
CHAPTER 2 LITERATURE 6
2.1 KANSEI Engineering 6
2.1.1 Definition of Kansei Engineering 6
2.1.2 Categories of Kansei Engineering 7
2.1.3 Applications of Kansei Engineering 8
2.2 Product Form 9
2.2.1 Definition of Product Form 9
2.2.2 Cognition of Form 10
2.2.3 Studies Related to Product Form and Imagery 11
2.3 Color 12
2.3.1 Color Theory 13
2.3.2 Munsell Color System 13
2.3.3 CIE L*a*b Color Space Model 15
2.3.4 RGB Color System 16
2.3.5 HSB Color System 17
2.3.6 Psychological Feeling of Color 18
CHAPTER 3 METHODOLOGY 21
3.1 Artificial Neural Network 21
3.1.1 Introduction of Artificial Neural Network 21
3.1.2 Classification of Artificial Neural Network 22
3.1.3 Probability Neural Network Model 24
3.1.4 Application of Neural Networks 25
3.2 Multivariate Analysis 26
3.2.1 Factor Analysis 27
3.2.2 Multidimensional Scaling 29
CHAPTER 4 RESEARCH METHODS AND PROCESS 30
4.1 Descriptions of Every Step 30
4.2 The Selection of Form Sample 30
4.2.1 Collection of Goblet Samples 31
4.2.2 Modeling of The Form Sample 31
4.2.3 Categorization of Goblet Form 33
4.2.4 3D Model Construction of The Form Sample 37
4.3 Selection of Image Words 42
4.3.1 Collection of Image Words 42
4.3.2 Expert Investigation Method of The Selection of Image Words 42
4.3.3 Questionnaire in Image Words Selection 44
4.3.4 Results of Factor Analysis and Naming 44
4.4 Image Perception Experiment on Form of Goblets and Color of Inside Liquid 46
4.4.1 Preparation Before The Experiment - Color Calibration 46
4.4.2 Process of The Image Perception Experiment on Form of Goblets and Color of Inside Liquid 46
4.4.3 Participants Information of The Image Perception Experiment on Form of Goblets and Color of Inside Liquid 49
4.4.4 Results of The Analysis of The Image Perception Experiment on Form of Goblets and Color of Inside Liquid 49
4.4.5 Comparison between the factor, goblet forms and other independent variables 51
4.4.6 Comparison Between The Factor, Color of Inside Liquid and Other Independent Variables 59
4.4.7 Examples of The Performance of Word Image Perception 63
4.5 Neural Network Construction of whole Image Perception in Goblet 64
4.5.1 The Construction of Probabilistic Neural Networks 64
4.6 Confirmatory Experiment in Whole Image Perception of Goblet 65
4.6.1 Setting for The Experimental Environment 65
4.6.2 Verifying the Development of image mixed drink ordering system 66
4.6.3 Preparation for Goblets and Color of Inside Liquid 68
4.6.4 Questionnaire for The Confirmatory Experiment 70
4.6.5 Confirmatory Experiment Process of Whole Image Perception Towards Goblets 71
4.6.6 Result of Confirmatory Experiment Process of Image Perception Towards Goblets 73
CHAPTER 5 CONCLUSION 74
REFERENCES 76
APPENDIX 80
參考文獻 呂清夫(2003). 造形原理(九版). 台北市:雄獅圖書。[Lu, C. F. (2003). Principle of form (9th ed.). Taipei City, Taiwan, ROC: Lion Art.]
周晏純(2010). 產品造形特徵參數化研究及其造形衍生系統之建構-以摩卡壺為例(碩士論文). 國立雲林科技大學工業設計研究所碩士論文。[Chou, Y. C. (2010). A Study on Parametric Form Features and the Construction of Form Generation System-A Case Study on Moka Pot Design (Master’s thesis). National Yun Lin University, Taiwan, ROC.]
吳明隆, 凃金堂 (2012). SPSS與統計應用分析(再版). 台北市:五南書局。[Wu, M. L., Tu, C. T. (2012). SPSS and statistical analysis applications. (2nd ed.). Taipei City, Taiwan, ROC: Wu Nan Book.]
林秉宏(2010). 以線性迴歸法推論產品造形可行解答(碩士論文). 華梵大學工業設計研究所。[Lin, P. H. (2010). A product form inference model based on linear regression (Master’s thesis). Hua Fan University, Taiwan, ROC.]
胡國瑞, 孫沛立, 徐道義, 陳鴻興, 黃日鋒, 詹文鑫, 羅梅君(2011). 顯示色彩工程學(再版). 台北市:全華圖書。[Hu, G. R., Hsun, P. L., Hsu, T. I., Chen, H. H., Huang, J. F., Chan, W. H., Lo, M. C. (2011). Display color engineering (2nd ed.). Taipei City, Taiwan, ROC: Chuan Hwa Book.]
許云禎(2009). 型態參數化應用於電腦輔助造形知識庫-以葡萄酒杯設計為例(碩士論文). 國立雲林科技大學工業設計所碩士論文。[Hsu, Y. C. (2009). Applying Parametric of Forms to Computer-Aided Product FormKnowledge Base-A Case Study on Wine glass Design (Master’s thesis). National Yun Lin University, Taiwan, ROC.]
陳士俊, 閻祥安, 謝慶森(1994). 產品造形設計原理與方法(初版). 天津:天津大學出版社。[Chen, S. C., Yen, H. A., Hsieh. C. S. (1994). Product Form Design Principles and Methods (1st ed.). Tianjin City, China, PRC: TianJin University Press.]
陳順宇(2005). 多變量分析(第四版). 台北市:華泰文化。[Chen, S. Y. (2005). Multivariate analysis (4th ed). Taipei City, Taiwan, ROC: Hwa Tai Culture.]
黃俊英(2007). 多變量分析(第七版). 台北市:翰蘆圖書出版有限公司。[Huang, C. Y. (2007). Multivariate Analysis (7th ed.). Taipei City, Taiwan, ROC: Han Lu Book.]
葉怡成(1995). 類神經網路模式應用與實作(第四版). 台北市:儒林圖書有限公司。[Yeh, Y. C. (1995). Neural Network Model Application and Implementation (4th ed.). Taipei City, Taiwan, ROC: Scholars Books.]
鄭忠杰(2003). 特徵參數化與網際網路於產品造形衍生之研究(碩士論文).國立成功大學工業設計研究所。[Cheng, C. C. (2003). Using Morphing Method and Characteristic Feature Parameters for Product Shape Generation on WWW (Master’s thesis). National Cheng Kung University, Taiwan, ROC.]
鄭國裕, 林磐聳(2007). 色彩計劃(再版). 台北市:藝風堂出版社。[Cheng, K. Y., Lin, P. S. (2007). Color Planning(2nd ed.). Taipei City, Taiwan, ROC: Yi Fong Tang Publisher.]
盧永毅, 羅小未(2004). 工業設計史(第三版). 台北市:田園城市文化事業股份有限公司。[Lu, Y. Y., Lo, X. W. (2004). History of Industrial Design (3rd ed.). Taipei City, Taiwan, ROC: Garden City Publishers.]
賴一輝(1993). 色彩計劃(再版). 台北市:新形象出版事業有限公司。[Lai, Y. H. (1993). Color Planning(2nd ed.). Taipei City, Taiwan, ROC: Hsin Hsing Hsiang.]
戴汝為(2003). 人工智慧(初版). 台北市:五南圖書出版股份有限公司。[Dai, R. W. (2003). Artificial Intelligence (1st ed.). Taipei City, Taiwan, ROC: Wu-Nan Book Inc.]
羅旭華(2004). 全球化趨勢中服務業競爭力之探求(碩士論文). 東海大學管理碩士學程在職進修專班。[Lo, H. H. (2004). The Probe of Competitiveness of Service Industry in the Age of Globalization (Master’s thesis). Tung Hai University, Taiwan, ROC.]
Ares, G., & Deliza, R. (2010). Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis. Food Quality and Preference, 21, 930-937.
Becker, L., Rompay, T. J. L. van, & Schifferstein, H. N. J., Galetzka, M. (2011), Tough package, strong taste: The influence of packaging design on taste impressions and product evaluations. Food Quality and Preference, 22, 17-23.
Chuang, M. C., Chang, C. C., & Hsu, S. H. (2001). Perceptual factors underlying user preferences toward product form of mobile phones. International Journal of Industrial Ergonomics, 27, 247-258.
Ferna ́ndez-va ́zquezr, R., Stinco, C. M., Mele ́ndez-Marti ́nez, A. J., Heredia, F. J., & Vicario I. M. (2011). Visual and instrumental evaluation of orange juice color: A consumers’ preference study.jos. Journal of Sensory Studies, 26, 436-444.
Horiguchi, A., & Suetomi, T. (1995). A kansei engineering approach to a drive/vehicle system. International Journal of Industrial Ergonomics, 15, 25-37.
Hsiao, S. W., & Huang, H. C. (2002). A neural network based approach for product form design. Design Studies, 23(1), 67-84.
Hsiao S. W., Hsu C. F., & Tang K. W. (2013). A consultation and simulation system for product color planning based on interactive genetic algorithms. Color Research and Application, 38, 375-390.
Hummel, T., Delwiche, J. F., Schmidt, C., & Huttenbrink, K. B. (2003). Effects of the form of glasses on the perception of wine flavours: A study in untrained subjects. Appetite, 41, 197-202.
Jin J., Zhou L., Tao L. L., Zhang X., Wang Q. C. (2012). Study on color classification assessment for pork based on kernel function of SVM, Journal of Yunnan Agricultural University, 4, 573-578.
Jones, J. G. (1994). 設計方法初版(張建成譯). 台北市:六和出版社。(原著出版於1970)[Jones, J. G. (1994). Design Method, 1st ed. (C. C. Cheng, Trans.). Taipei City, Taiwan, ROC: Liuho (Original work published 1970)]
Kolich, M. (2003). Predicting automobile seat comfort using a neural network. International Journal of Industrial Ergonomics, 33, 285-293.
Lucassen, M. P., Gevers, T., & Gijsenij A. (2011). Texture affects color emotion. Color Research and Application, 36(6), 426-436.
Luo, S. J., Fu, Y. T., & Korvenmaa, P. (2012). A preliminary study of perceptual matching for the evaluation of beverage bottle design. International Journal of Industrial Ergonomics, 42(2), 219-232.
Marshall, D., Stuart, M., & Bell, R. (2006). Examining the relationship between product package colour and product selection in preschoolers. Food Quality and Preference, 17, 615-621.
Nagamachi, M. (1995a). Development of a desgin support system for office chair using 3D graphics. International Journal of Industrial Ergonomics, 15, 49-62.
Nagamachi, M. (1995b). Kensei engineering : A new ergonomic comsumer-oriented technology for product development. International Journal of Industrial Ergonomics, 15, 3-11.
Ou L. C., Luo M. R., Woodcock A., Wright A. (2004). A study of color emotion and color preference. Part I: color emotion for single color. Color Research and Application, 29(3), 232-240.
Russel, K., Zivanovic, S., Morrisw, C., Penfield, M., & Weiss, J. (2005). The effect of glass shape on the concentration of polyphenolic compounds and perception of Merlot wine. Journal of Food Quality, 28, 377-385.
Solso R. L. (1992). 認知心理學初版(黃希庭、李文權、張慶林譯). 台北市:五南圖書出版社。(原著出版於1988)[Solso R. L. (1992). Cognitive psychology, 1st ed. ( H. T. Huang, C. L. Chang & W. C. Li , Trans.). Taipei City, Taiwan, ROC: Wu-Nan Book Inc. (Original work published 1988)]
Vilanova, M., Vidal P., & Cortes, S. (2008). Effect of the glass shape on flavor perception of “toasted wine” from ribeiro. Journal of Sensory Studies, 23(1), 114-124.
Zaject, E. 2000. Computer graphics and the temporal dimension of electronic color. Color Research and Application, 19(3), 247-258.
論文全文使用權限
  • 同意授權校內瀏覽/列印電子全文服務,於2016-02-13起公開。
  • 同意授權校外瀏覽/列印電子全文服務,於2018-02-13起公開。


  • 如您有疑問,請聯絡圖書館
    聯絡電話:(06)2757575#65773
    聯絡E-mail:etds@email.ncku.edu.tw