文章摘要
张斯维,周睿.用户需求驱动下的国潮点心食物设计研究[J].包装工程,2024,(6):407-415.
用户需求驱动下的国潮点心食物设计研究
Food Design of China-Chic Dim Sum Driven by User Needs
投稿时间:2023-10-28  
DOI:10.19554/j.cnki.1001-3563.2024.06.044
中文关键词: 国潮点心  食物设计  Kano模型  AHP  用户需求
英文关键词: China-Chic dim sum  food design  Kano model  AHP  user needs
基金项目:成都市哲学社会科学规划研究项目“天府文化创意产品开发设计策略研究”(2018B04);四川省哲学社会科学重点研究基地中国出土医学文献与文物研究中心2022年度项目(CTWX2209);四川省哲学社会科学重点研究基地川菜发展研究中心项目“四川饮食文化视域下的食物设计研究”(CC23W02)
作者单位
张斯维 西华大学 美术与设计学院成都 610039 
周睿 西华大学 美术与设计学院成都 610039 
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中文摘要:
      目的 了解用户需求,有助于精准开发出符合用户需求的食物,对国潮点心的食物设计进行思考,提出基于Kano-AHP-AD模型的国潮点心食物设计研究方法。方法 运用Kano模型对国潮点心的20项需求指标进行统计和分析,确定国潮点心的需求属性划分;引入AHP法进行权重求解,明确国潮点心食物设计不同属性相对重要的用户需求;为了匹配生产中的设计参数,基于AD理论的独立性公理原则完成国潮点心功能域与设计域之间的映射,通过矩阵逐步判断设计合理性和最优解。结果 通过权重求解确定七项国潮点心重要用户需求项,得出满足用户需求的国潮点心应具备的设计需求参数,提出国潮点心的食物设计创新路径。结论 该设计方法通过定性和定量的结合,将主观的概念量化为具体数值,为国潮点心的食物设计提供思路。结论具有直观准确与科学合理的优势,可为后续国潮点心开发提供可靠的参考和科学的理论支持。
英文摘要:
      Understanding user needs helps to accurately develop food that meets user needs. The work aims to think about the food design of China-Chic Dim Sum, and propose a research method on the food design of China-Chic dim sum based on the Kano-AHP-AD model. The Kano model was used to statistically and analytically analyze the 20 demand indicators of China-Chic dim sum to determine the division of the demand attributes of China-Chic dim sum; The AHP method of weight solving was introduced to clarify the relatively important user needs of different attributes of China-Chic dim sum food design; In order to match the design parameters in the production, the mapping between the functional domain and the design domain of China-Chic dim sum was accomplished based on the principle of axiom of independence of the AD theory, and the matrix was used to to determine the design rationality and optimal solution step by step. The seven important user needs of China-Chic dim sum were identified through weight solving, and the design parameters that China-Chic dim sum should have to satisfy the user needs were derived. And the food design innovation path of China-Chic dim sum was proposed. In conclusion, the design method quantifies subjective concepts into specific values through the combination of qualitative and quantitative, which provides ideas for the food design of China-Chic dim sum. The conclusion has the advantages of intuitive accuracy and scientific rationality, which can provide a reliable reference and scientific theoretical support for the subsequent development of China-Chic dim sum.
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