| 王坤,韩嘉璇.基于感性工学的中国烧酒酒瓶造型研究[J].包装工程,2017,38(14):229-234. |
| 基于感性工学的中国烧酒酒瓶造型研究 |
| Applying Kansei Engineering to Decision Making in Chinese Wine bottle Form Design |
| 投稿时间：2017-03-05 修订日期：2017-07-20 |
| DOI： |
| 中文关键词: 感性工学 数量化I类 酒瓶造型 造型意象 |
| 英文关键词: Kansei engineering quantification theory type I wine bottle modeling |
| 基金项目: |
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| 中文摘要: |
| 目的 帮助设计师对中国烧酒市场的酒瓶造型合理归类整理，以便在设计过程中更好地满足目标消费群体的感性需求。方法 以感性工学为基础，通过问卷调研和焦点团体法确定中国烧酒酒瓶造型意象的语汇和设计要素，构建数量化I类模型，再通过模型求解造型意象和各设计要素之间的关系。结果 该方法在中国烧酒酒瓶造型归类整理和再设计过程中十分有效。结论 量化的模型和相关的感性分析有助于帮助设计师从一组给定的产品图像中找出造型元素的最优组合，这种方法可以辅助设计者操控组合某种特定造形要素创造出特定的意象，从而提高顾客对于酒瓶的某一特定感性意象的偏好程度。 |
| 英文摘要: |
| In order to help product designers classify and organize the Chinese bottle shapes with numerous of brand categories reasonably and best meet the target consumer’s specific feeling and expectation. Applying the Kansei Engineering approach, firstly, we determine the design elements and the imagery vocabulary of Chinese liquor bottle shape through a questionnaire survey and focus group method, then use the Quantification Theory Type I to analysis the data. This method is very effective in classifying and re-designing the Chinese wine bottle shapes. Quantitative models and related perceptual analysis can be used to find out the optimal combination of product form elements in terms of a set of given product images, thereby provides an effective mechanism for facilitating the new product design process. |
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