近期色织产品开发方向及问题

本文根据我国色织企业的生产技术水平和市场需求的情况,提出了近期色织产品开发方向和有关产品开发的问题。     

数字化技术在中小鞋企产品开发中的应用研究

本文分析了我国中小制鞋企业的数字化技术应用状况,讨论了中小制鞋企业产品开发中应用数字化技术的策略,数字化技术的选配,给出了中小型制鞋企业数字化产品开发平台的构建方法,并根据推广情况,分析了鞋靴产品开发中应用数字化技术要注意的问题,探索了适合中小制鞋企业的高效低成本要求下通用数字化开发技术共享生成机制与方法。     

以客户导向为驱动力的时尚产品开发模式探析

科技信息产业的发展促使时尚产品的开发模式被不断革新,同时客户导向对时尚产品开发的重要影响日益凸显。传统模式中企业将客户参与作为改进产品的辅助环节,而新模式中客户掌握了产品的开发、生产及定价的参与权,客户将引导产品开发的方向和内容,客户与产品之间的互动性得到提升。为了确保时尚产品开发的快速性和新鲜感,也为了应对客户需求的多样化,企业应革新传统产品开发模式,由客户需求来引导和驱动产品开发的升级和创新。本文从产品开发新模式的发展情况作为研究基础,系统地分析了以客户导向为驱动力的时尚产品开发的方法、过程、优势及重要意义。这种新模式不但能够合理提升产品研发链条效率,也将推进整个时尚产业体系的快速发展。     

竹纤维及其产品的最新研究

本文着重介绍了以竹子为原料的两种纤维——原生竹纤维和再生竹纤维的生产，纤维的特性以及产品开发的情况，并论述了竹纤维产品开发的重要意义。     

基于Solid Edge的制笔模具设计系统的开发

针对目前国内制笔企业产品开发工具落后的情况，运用Solid Edge插件技术开发了一套制笔模具三维设计系统，实现了笔产品外形反求，变型设计，模具设计，模具型面加工精度分析整个产品开发流程的有效集成，为进行快速、高质量、低成本的产品开发提供了一个很好的技术平台。     

纬编针织产品的开发

本文介绍了国外在纬编织物生产中原料的开发情况,以及在产品开发中发展的一些新型辅助装置,并列举了国外目前针织厂中生产的几种纬编产品,可供国内纬编厂在产品开发时作借鉴。     

再生涤纶长丝性能及其产品开发适应性探讨

探讨再生涤纶长丝的性能和产品开发适应性。介绍了再生涤纶长丝的生产情况和产品开发情况,对比了再生与原生涤纶长丝的标准和性能指标,总结了再生涤纶长丝的发展方向。认为:物理法和化学法再生涤纶长丝应根据自身特性,分领域拓展应用范围,并不断降低成本,大力研发功能性、差别化等高附加值的特殊纤维,进一步推动再生涤纶长丝产业的发展。     

阻燃抗熔融粘胶纤维Anti—fcell的开发及应用

简述了阻燃粘胶纤维技术发展情况,介绍了Anti—fcell的生产技术及主要性能,重点分析了Anti—fcell的阻燃性能和后续产品开发应用情况,同时对Anti—fcell的市场前景进行了展望。     

阻燃抗熔融粘胶纤维Anti-fcell(R)的开发及应用

简述了阻燃粘胶纤维技术发展情况,介绍了Anti-fcell(R)的生产技术及主要性能,重点分析了Anti-fcell(R)的阻燃性能和后续产品开发应用情况,同时对Anti-fcell(R)的市场前景进行了展望.     

双梳、三梳和四梳经编织物的产品开发

本文系统地介绍了近年来国外在双、三和四梳栉经编机上的产品开发状况,着重说明了在产品开发中的原料选用情况。文中所举的实例可供工厂在Z303型经编机和同类进口设备上探索新产品的开发时参考。本文也为涤纶空气变形丝在经编上的应用提供了信息。     

新产品开发的体系与方法

新产品开发的成功率,除了技术水平高低,还在于新产品开发管理体系。过去失败的原因,往往重技术,轻管理。本文阐述了新产品开发的三大作业领域及其关系,新产品开发计划,以及产品创新方法,为新产品开发工作指明了方向、路线和方法。     

What separates the winners from the losers in new food product development?

The low rate of innovation and high rate of failure of new food products is a cause for concern. Whilst a wide range of product development process factors are known to influence product success and failure, these predictors are based almost exclusively upon investigations into ‘industrial’ rather than food products. In this paper, an analysis of existing models of product development is carried out, a recently developed model for reduced fat food product development is described and implications for best practice in food product development discussed. Market and consumer knowledge and retailer involvement are key success factors in food product development.     

基于区块链技术的服装产品开发机制

针对现阶段服装产品开发面临的伪消费者中心论、市场研究中的数据孤岛、设计版权等问题,引入区块链技术设计构建服装产品开发的技术架构。通过运用文献研究、归类分析、比较分析等方法,集中探讨了服装产品开发环节中现存问题,详细阐明区块链技术原理与特性;然后从用户、功能、价值3个维度理论分析了将其运用于服装产品开发中的可行性,并在可行性验证基础上构思基于区块链技术的服装产品开发流程。结果表明:区块链技术以其去中心化、信息不可篡改、公开透明等特性在服装产品开发中运用具有巨大优势,有助于改善数据孤岛,保护设计版权;建立以消费者为中心、高效智能的产品开发长效机制,对促进我国服装产业的整体健康、良性发展具有深远意义。     

Use of consumer insight in the new product development process in the meat sector

Successful new product development requires input from the market throughout the product development process, from identification of opportunities via screening of ideas, development of concepts, development of physical prototypes and to launch. Drawing on work done in the EU FP6 projects PROSAFEBEEF and Q-PORKCHAINS and a Danish project, all dealing with new product development in the meat sector, it is shown how the use of consumer insight techniques can a) support the identification of market opportunities, b) make sure that technologies applied are acceptable to consumers, c) aid the selection and optimisation of new product concepts and related communication, and d) be used to test product prototypes before final launch.     

Use of JAR‐Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs

A common question of dairy product developments is the possible success of the new product. Several publications reported successful results using just‐about‐right (JAR) scales; although there is some debate about their advantages/disadvantages. This study highlights the limitations and opportunities of JAR scales and penalty analysis of fruit flavored kefirs. The first question is whether penalty analysis results help to improve the product and thus its overall liking (OAL)? The second question is what happens to those who rated the products “ideal” (JAR) before product development when evaluating the new products? Fruit flavored live‐flora stirred‐type kefir samples were formulated and evaluated by 92 consumers before and after the JAR‐based product development. The OAL of two products significantly increased after product development. A new visualization tool is introduced, which shows what happens to those who rated the attribute as JAR but the attribute has been modified. A general product development scheme is also introduced for JAR‐based kefir product development.     

面向产品创新的气钉枪数字化工业设计平台

为了提高企业产品开发能力及产品竞争能力,建立了面向产品创新的数字化工业设计平台。该平台在PDM系统的支持下,以产品开发流程为线索。集成了产品配置设计系统、工业设计概念设计系统、设计分析与评测系统、知识库与数据库系统。在此平台上研发产品,明显提高了产品宜人性及关键零部件的使用寿命,缩短了产品研发周期,企业获得了显著的经济效益。图7参9     

Consumers as co-creators of new product ideas: An application of projective and creative research techniques

Involving consumers in the process of modification and creation of new food products has been recently identified as a vital factor for new product development. However, little attention has been devoted to consumer-generated product solutions, and instead, researchers continue to view new product development process as a firm-centred activity. This study uses projective and creative research techniques to involve consumers in the process of modification and creation of new aquaculture product ideas. We provide guidelines for the use of these techniques in the new product development process, as well as managerial and practical implications for the future development of new aquaculture products.     

Launching Products Towards the Right Target

Abstract

The textile and apparel industries are under constant pressure to develop and introduce new products; product development is a cornerstone in the survival strategy of any company in these industries. Yet, the development cycles are lengthy and usually require several feedback loops, often showing a mismatch of product properties, cost, and requirements.

Other assembly-oriented industries have successfully used managerial tools to integrate the product development process with marketing, product costing, and procurement functions. This paper discusses the use of product development tools (e.g. quality–function–deployment matrix) and target costing as an integrated approach for the textile and apparel industries. With the help of a case study it is shown how this integrated approach can reduce product development cycle time by focusing technical research, and how to incorporate desirable features in the new product design to gain customer satisfaction.

The integrated approach facilitates the development of new products that are competitively priced and earn projected profits in a target market niche.     

食品新产品开发中的创新思维

食品新产品开发过程经历创新、评估、开发、进行等阶段，其中创新思维对于新产品的开发具有重要意义．它决定了食品新产品日后能否在市场中成功，并且也是食品企业能否发展壮大的重要影响因素之一。只有形成创新的思维才能形成创新的产品概念。     

新产品开发是企业赖以生存和发展的基础

从新产品开发的概念、阶段、特点等方面论述了新产品开发是企业赖以生存和发展的基础,是企业的生命线,对于企业新产品开发的投入和管理,具有一定的指导意义。