基于KANO模型的后共享时代单车设计决策研究——从设计师与消费者视角

目的 探究消费者对共享单车的需求偏好，获取用户和设计师对产品的认知差距，并提出相应的设计决策，为共享单车以及两轮车行业的产品创新提供启迪与参考。方法 从设计师思维与消费者偏好的视角出发，对共享单车消费者偏好的各项设计原则(属性)进行细致分类，建立8个评价维度与41个评价特征，采用KANO模型对有效回收样本进行定量统计及定性分析。结果 基于前期调研与KANO模型分析，提出后共享时代单车设计的相关策略。结论 在后共享单车时代下，设计师需要根据用户真实的产品偏好与体验感知进行设计策略的研究，以设计出真正满足用户需求和体验期望的产品。同时也证明KANO模型作为一种阐明用户不同感性需求的方法，有助于设计师进行设计决策的综合判断，提升设计的竞争力。     

涤纶针织布的有机硅改性聚酯-聚醚共聚物整理

采用酯交换-缩聚反应,在催化剂与稳定剂的作用下,以对苯二甲酸二甲酯、乙二醇、聚乙二醇与自制聚醚硅油为原料合成了有机硅聚酯-聚醚共聚物整理剂。试验探究了聚醚硅油的用量对反应产物性能的影响,通过红外光谱表征了有机硅聚酯-聚醚共聚物的结构,并对其在涤纶针织物上的最佳应用条件进行了研究。结果表明:聚醚硅油用量占酯交换反应物质量分数为6%时,用其处理的针织物亲水性和手感较好;最佳使用工艺条件为浸轧法,质量浓度20 g/L,120℃焙烘60s。     

The sourdough fermentation is the powerful process to exploit the potential of legumes,pseudo-cereals and milling by-products in baking industry

Abstract

In the era of fighting wastes and paying close attention to sustainability and new protein sources, legumes, pseudo-cereals and milling by-products deserve all the efforts for increasing their consumption. Even with obvious peculiarities, a common trait characterizes these heterogeneous matrixes: unquestionable nutritional and functional value combined with some technological, sensory and/or anti-nutritional weaknesses, which unfortunately limit the exploitation and consumption. With the perspective of their use to fortify staple baked goods, we reviewed the main technological, nutritional and functional features of various legumes and pseudo-cereals, and milling by-products. Notwithstanding the potential of other technological solutions, we reported numerous evidences that qualified the sourdough fermentation as the most sustainable and powerful process to exploit the technological, nutritional and functional features of these matrixes and to limit or eliminate weak attributes. Sourdough fermentations tailored for specific matrixes allowed the fortification of staple baked goods with abundant levels of legumes, pseudo-cereals or milling by-products while keeping high consumer acceptance.     

Influence of functional information on consumer liking and consumer perception related to health claims for blueberry functional beverages

The objective of this study was to investigate the impact of functional labelling on the consumers acceptability and purchase intentions of blueberry functional beverages (BFB). A 2‐day consumer acceptance test was conducted independently with functional information (n = 60) and without any information (n = 80). The presence of functional labelling did not influence the liking attributes of BFBs (P > 0.05). However, functional information positively affected consumer perception of health‐related perceptions associated with BFBs, such as ‘aiding eye health improvement’ and ‘eye fatigue relief’. Subjects perceived more health‐related perceptions when informed test was conducted. The first‐order effect was observed, in which the degree of the first‐order effect was greater for BFBs that had a thicker mouthfeel. Findings from the results can practically guide product developers and marketers in the functional drink industry by providing the strategy for how to evaluate reformulated functional beverages for the consumer acceptance test by warning a counter‐balanced sample presentation.     

Sensory lexicon and relationships among brown colour,saltiness perception and sensory liking evaluated by regular users and culinary chefs: a case of soy sauces

This study was performed to develop lexicon to describe soy sauces using regular users (consumers) vs. culinary chefs, to perform product grouping using a free-sorting task and to determine relationship among physicochemical properties (colour, %NaCl) and consumer perception of soy sauces. Both panels identified eighteen terms to describe soy sauces, of which eleven terms (light, medium and dark brown colour, weak, medium and strong saltiness, sweetness, saltiness–sweetness, tasty/umami, and soy sauce and fermented aroma) were similar. For culinary chefs, three distinctive soy sauce groups based on brown colour (light, medium and dark brown) were identified, while two groups (light and medium dark brown) for regular users. From free-sorting maps, both panels associated brown colour intensity with saltiness expectation/perception. From PCA biplots, both panels shared some similarities for sensory liking (colour, saltiness, flavour, overall liking) for soy sauces. This study suggested that brown colour intensities affected saltiness expectation/perception and were used for product grouping for soy sauces.     

论携号转网行为的私法规制

以电信用户入网协议为切入点,电信用户的携号转网行为应受到《合同法》《消费者权益保护法》等私法规范的保护与限制。该行为引起的格式条款解释、合同终止、违约责任、损失赔偿等问题,不能仅靠《电信条例》等公法规范来调整。应当积极引导广大消费者用户以私法领域相关规定为依据,转变争议解决思维,拓宽纠纷处理途径,合理选择维权手段,以保护自身合法民事权益,与行业监管部门共同推动电信行业有序发展。