合体袖的内旋结构原理与制板方法

针对传统制版方法的合体袖不能满足人体手臂运动舒适度和美观度等问题,对人体臂弯内旋形态与袖型结构内旋力学要求进行分析,结合欧美时尚潮流对合体袖的造型要求和结构参数统计,采用立体裁剪实验验证等方法,将合体袖内旋结构与圆度、角度、弯度、前斜做了综合研究。研究认为,通过改变前后袖缝线的长度差,增大前袖缝线袖弯形态,结合归拔工艺还原前后袖缝线的长度与形态差,就能产生内旋扭力形成内旋的结构原理,从而得到合体一片袖、合体两片袖的内旋扭力设计原理和内旋结构的制版方法。该制版方法设计出的合体袖样板改进了传统合体袖的结构设计与版型,大大提高了合体袖的着装舒适度和美观度。     

连衣裙三维虚拟试衣静态效果评价

三维虚拟试衣技术作为三维服装CAD的关键技术模块,一直是服装数字化技术研究的热点。以连衣裙为例,对三维虚拟试衣静态效果进行了初步评价。首先,对连衣裙的结构设计方法进行了研究;然后,对三维虚拟试衣技术进行了探讨,并设计了5组连衣裙三维虚拟试衣和样衣试穿的对比试验;最后,根据试验效果,选取了25名评价人员分别从4个评价尺度对三维虚拟试衣和样衣试穿的相似度进行打分,运用SPSS软件对数据进行统计分析并初步得出了结论,为服装行业从业人员和技术工作者提供了可靠的研究基础和积累。     

合体两片袖的内旋结构制版与工艺处理

通过对传统合体两片袖和内旋结构两片袖的比较,阐述合体两片袖内旋结构的款式特点.结合两片袖内旋结构特点,研究出合体两片袖内旋结构制版的两种方法:直接制版法和展切法.这两种制版方法的原理都是以两片袖结构为基础,在纸样设计中采用加大袖弯曲度以及产生大小袖片前后袖缝长度差量的方式来形成内旋结构.同时将制版方法结合归拔工艺处理达...     

童装插肩袖结构舒适性分析

插肩袖是一种衣身与袖子相连的袖型,因其舒适性比较好,满足儿童的活动需求,因而被广泛应用到童装中。本文首先分析童装插肩袖结构舒适性的影响因素,将这些因素确定为变量,具体包括袖中线倾斜度、袖山高、袖窿深。本文通过控制变量制作三组实验样衣,并参考数位行业专家的主观评价对制作好的样衣进行打分,对评价数据进行比较分析,从而得出童装插肩袖结构舒适性变量的最佳取值。根据最佳取值可设计出较为舒适的插肩袖童装,满足儿童体型特征与活动需求。     

羽毛球运动短裤功能分割线设计与研究

分割线设计是运动服装设计中经常采用的手段。探讨了功能性分割线在羽毛球运动短裤中的运用原则与方法。先设计几款短裤进行人体穿着试验,根据试验结果选择一款短裤作为基本款,再在此基本款的基础之上根据人体静态和动态特征设计不同位置的分割线,并采用主客观相结合的方法进行评价,得出:羽毛球运动短裤功能分割线的设计要考虑分割线位置、数量;不同位置的分割线会有牵制作用;可利用斜丝面料增加短裤的运动性能。     

基于3D虚拟试衣技术的服装可视化结构设计

介绍后现代主义服装的装饰主义和折衷主义特点,探索后现代主义T恤衫的设计方法,并结合3D虚拟试衣技术开拓可视化T恤衫结构设计的新思路。详细阐述利用3D虚拟试衣技术实现T恤衫结构和面料的可视化设计与修改、优化过程,同时直观展示T恤衫的立体试穿效果。通过3D虚拟试衣技术,实现了服装结构设计的可视化,提高了结构设计效率及成功率,缩短了服装产品开发周期。     

基于3D虚拟试衣技术的针织时装结构设计研究

探讨3D虚拟试衣技术与针织时装版型、面料特性相结合的针织时装结构设计方法。介绍研究思路、设计方案、二维针织时装样板绘制思路,结合160/84A号型针织时装基础款上衣设计案例,采用Runway 3D三维虚拟试衣系统,详细阐述利用3D虚拟试衣技术实现针织时装结构和面料设计与修改,同时直观展示成衣款式的立体试穿效果。通过三维虚拟试衣,实现了针织时装结构设计的即时性,提高了样板制作效率及精确度,可以缩短服装产品开发时间。     

女装合体袖的衣身袖窿造型试验研究

袖子是与衣身袖窿相匹配的,脱离袖窿造型单纯去研究袖子结构是不合理的,其中女装合体袖结构与袖窿造型的关系尤为密切。现以女装合体袖为研究对象,试验分析了衣身袖窿对女装合体袖外观造型和活动舒适度的影响,通过不同袖窿造型的袖子纸样试验和穿着实验,结果显示：合体袖造型与袖窿宽关系密切,要制作与衣身协调的袖子,就要控制袖窿的宽度;袖子运动舒适性和后背宽紧密相关;通过前胸宽、袖窿宽与后背宽三者关系推导出袖肥和袖窿宽的计算公式,为制作合体美观的袖子提供理论依据。     

基于质量展开功能的校服袖子设计方案选择研究

为探究校服袖子美观性与舒适性的平衡点,以及质量展开功能(QFD)模型在优化校服袖子上的应用。选取袖山高、袖肥、袖窿深和肩宽为主要研究对象的肩部核心区域作为优化设计部位;并选择侧缝下摆点和肘点为研究对象的非核心区域辅助测量分析。设计客观压力舒适性试验和主观评价试验,测得核心区域的主要数据和非核心区域的辅助数据。利用质量屋矩阵,将优化方案与数据进行综合分析。结果发现所提的优化方案在P_1、P_3和P_4各点处的压力舒适程度和美观性有明显的改善,对动作P_2处各点的压力舒适度改善不明显,但是误差在可接受范围内。所以基于QFD模型的校服袖子优化方案是可行的。     

女西服两片袖袖山吃势疵病的分析与研究

文章以女西服两片袖因袖山吃势不合理而导致的袖子疵病为切入点,研究分析了袖山吃势量的确定与分配、袖山与袖窿的装配、装袖工艺处理方式等袖子疵病的影响因素,并提出解决途径,为女西服两片袖工艺设计提供参考依据。     

基于三角模糊数的汉服袖型感性评价北大核心CSCD

为探究消费者对汉服袖型的感性认知,帮助服装设计师更准确地把握消费者心理,文章选取具有代表性的8款汉服袖型,采用语意差异法收集袖型样本在6对感性形容词汇上的感性评价,将其用三角模糊数的形式进行表征,并对模糊评价结果的准确性进行检验。为得到各汉服袖型较为精确的感性评价,文章对三角模糊数进行贴近度分析,并将贴近度的结果作为依据,运用系统聚类的方法将汉服袖型分为4类。研究表明:各汉服袖型因袖宽大小、袖缘线条形状、袖长、袖口形状的不同,感性评价存在一定差异,且最终感性评价结果符合客观认知。经验证可知,利用三角模糊数能够较准确地对汉服袖型进行感性评价。     

主客观组合权重法在食品感官评价中的应用

为使食品感官评价中各评价指标的权重分配更加科学合理,考察了主客观组合赋权法在食品感官评价中的可行性。以酸奶的感官评价为例,以各产品间组间显著性差异个数为指标,筛选最优的主观赋权法和客观赋权方法,并以筛选出的主观赋权法与客观赋权方法为基础,考察主客观组合赋权法在食品感官评价中的可行性。结果表明,以各产品间组间显著性差异个数为指标时,主观赋权法中,环比法（20个）优于强制决定法（16个）;客观赋权法中,熵权法（20个）优于主成分分析（18个）;组合赋权法中,乘积法与线性功效系数法（18个）优于单位化约束条件组合赋权法（16个）,综合三种方法的排序结果,认定线性功效系数法在酸奶的感官评价中更有优势。本文可为食品感官评价的权重确定提供一定参考。     

Study on solids translational and rotational motions in rotating cans

Study on translational and rotational motion of solids is important in a wide range of engineering processes. However, rotational motion of solid particles in an opaque system has not been given much attention due to the lack of appropriate measurement methods. This paper presents a new technique, Multiple-Positron Emission Particle Tracking (Multiple-PEPT), to track both rotational and translational motions of a solid simultaneously. The sample study presented here is to track the rotation and translation of a cubed potato in a food can for optimising the canned food process. The results have demonstrated that the rotational and transitional motion of the cubed potato can be simultaneously tracked through mounting three small (200 microns) radioactive tracers on the cube corners. The rotation and translation of the cube can be reconstructed based on the trajectories of the three tracers. The translational and rotational motions of the potato particle are related to each other, and both the motions are greatly dependent on the solids fraction, the liquid viscosity and the density difference between the solid and liquid; but follow specific patterns.     

微波消解—石墨炉法测定雪菜铅的不确定度评定

为更科学合理的表示微波消解-石墨炉法测定食品中铅含量的测量结果,根据JJF1059-1999《测量不确定度评定与表示》技术规范要求,以测定雪菜中铅为例对测量不确定度进行评定,分析其主要来源并定量,计算相对合成标准不确定度,评定扩展不确定度。结果表明,影响测量结果的主要因素依次为样品的消化、试剂空白以及仪器测量时标准曲线的拟合;样品的称重、消解液的定容以及标准物质引入的不确定度相对来说较小;用该法测得雪菜铅含量为0.22mg/kg,扩展不确定度为0.026mg/kg(95%,k=2);该评价方法及结果对实际工作中提高测量结果的准确性有一定的指导意义。     

领窝结构对衬衫领外观造型的影响

为使衬衫领造型更加美观,针对领窝结构参数,以横开领与横直开领差为自变量,衬衫领造型评价为因变量,采用4×5双因素实验设计,设置了20组不同的横直开领并得到对应的领圈弧线。在此基础上进行衬衫领的结构设计与制作,并对其外观造型进行主、客观评价。确定客观评价指标为:翻领上口空隙量、翻折线夹角、领角线夹角。研究结果表明:横直开领差、横开领对衬衫领外观造型影响显著;横开领与领上口空隙量高度正相关,与造型主观评分值显著负相关,横开领值取7.5~8.0 cm时,衬衫领的领上口合体度较高,造型较为美观;横直开领差与翻折线夹角呈显著正相关,与领角线夹角、造型主观评分值呈显著负相关,横直开领差的值取-0.5~0 cm时,衬衫领的翻折线夹角为115°~120°,领角线夹角为60°~70°,造型较为美观。     

基于模块化划分的旗袍虚拟展示

针对旗袍线上销售尚无法达到实体店的体验效果及统一的旗袍款式限制人们的购买欲等问题,采用虚拟模特试穿旗袍和旗袍各部件模块化设计方法,探索旗袍的虚拟展示和线上个性化定制旗袍的路径;以圆曲襟旗袍为例,运用ET服装CAD软件制作旗袍纸样,并对旗袍的领、门襟、袖及裙摆等主要部件进行了纸样的模块化设计,通过旗袍纸样的模块化实现旗袍虚拟展示的款式变化;同时根据服装号型国家标准中160/84A的人体各部位尺寸,调整试穿模特的人体数据;最后利用服装三维虚拟展示软件CLO3D进行试穿效果模拟,并对旗袍进行了归拔工艺细节的处理。试穿表明成品旗袍穿着合体、虚拟展示效果逼真,实现了旗袍虚拟展示的目的。     

Alternative cutting methods to minimize transfer of nervous system tissue during steak preparation from bone-in short loins

Fresh beef products, such as steaks, may become contaminated with potential specified risk materials (SRMs), such as central nervous system tissue, during the fabrication of bone-in loin subprimals. The objective of this study was to evaluate current and alternative cutting methods that could be used to minimize the transfer of nervous system tissue (NST) tissue during preparation of steaks from bone-in short loins. Bone-in short loins were cut according to three methods. (i) Cutting method I-The vertebral column bones were removed prior to cutting the loin into steaks from the medial (vertebral column) to lateral (flank) side. (ii) Cutting method II--The loin was cut into steaks from the vertebral column side to the flank side prior to removal of the vertebral column bones. (iii) Cutting method III--The loin was cut into steaks from the flank side to the vertebral column side prior to removal of the vertebral column bones. Results indicated that surface areas along the vertebral column cutting line had detectable (0.10 and 0.22% NST/100 cm2) and, thus, higher potential SRM contamination than resulting steak surfaces or the cutting blade. Overall, there were no detectable (<0.10% NST/100 cm2) differences in NST contamination of steaks produced by the three cutting methods. Immunohistochemical evaluation of areas on excised and ground steak surfaces indicated that regardless of cutting method, there was generally "no" to "moderate" staining, suggesting that detectable (0.137 to 0.201% NST) contamination from these samples was most likely due to peripheral nerve detection. These results imply that steaks may be cut from bone-in short loins prior to removal of the vertebral column bones without affecting the transfer of NST to resulting steaks at concentrations <0.10% NST/100 cm2.     

Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles

Elasticity is a critical measure of the eating quality of Udon noodles. To characterize the elasticity of Udon noodles, an instrumental method based on the cantilever beam bending test was established. Firstly, the optimum test parameters were determined. Then, texture profile analysis, compression, tension, and cantilever beam bending methods were used to measure the elasticity of 25 commercial Udon noodles with different shapes and sizes, and the correlations between elasticity obtained by the above instrumental methods and sensory evaluation were analyzed. Finally, how the shape and size of Udon noodles influenced their elasticity was discussed in detail. Within the deflection of 2.0 mm, the force increased approximately linearly with increasing deflection, and moderate loading speed (0.5–1.0 mm/s) should be used in the cantilever beam bending experiments to improve the accuracy of results. The bending stiffness obtained by the cantilever beam bending method exhibited a higher coefficient of variation and stronger correlation with the elasticity of sensory evaluation than other instrumental methods. Furthermore, the Udon noodle sample with a higher size, especially the thickness, had higher elasticity, and the Udon noodle sample with a rectangular cross-section showed higher elasticity than that with a circular cross-section. In conclusion, the bending stiffness determined by the cantilever beam bending method could be used to characterize the elasticity of cooked Udon noodles.