临沧茶叶质量安全追溯体系建设浅析

目的建立临沧茶叶质量安全追溯体系。方法以临沧农垦为例,分析了临沧茶叶质量安全追溯体系条件要求、体系流程以及在茶树种植、鲜叶采收、加工、包装和入库环节的核心技术。结果对茶叶生产过程进行了全程监控,提高了茶叶质量安全;消费者在购买茶叶前可以通过包装上贴的质量追溯条码进行语音、短信或网上查询该产品的信息,增加了消费者的消费信心,提高了企业的市场竞争力。结论追溯体系的建立能够促进茶叶质量安全,增强消费者对产品的认知度,保证临沧茶叶产业持续健康发展;健全体系管理、完善各项规章制度、加强龙头企业建设、加强政府的主导地位是建立临沧茶叶质量安全追溯体系的有效措施。     

感性工学与包装信息定位研究

为了准确把握消费者的心理需要,适应市场细化与消费者多样化的需求,采用了跨领域选题,横向对比与纵向深入、理论分析与实践验证相结合的方法,从感性工学的理念入手,运用SD法对包装情感进行度量,运用阶层类别分析法对包装感性信息进行细化。实现了对包装设计中各种情感信息的定位,丰富了感性工学的理论成果。由此可知,通过感性工学,对包装中各种信息进行精确定位是有可能的,它可对包装信息传达与产品推广产生积极的作用。     

新颖夺目的茶叶包装市场

适应网络潮流,还需人文特色,茶叶包装以锐不可当之势进军包装市场的高端领域。茶是中国人的特殊印记,对茶的喜好已成为中国人的一种秉性,茶叶的包装也经历了长足的发展。高档奢华的设计包装作为饮品的茶叶是以终端产品进入到消费者手中,其包装的最基本要求是密封、避光、避气、避湿,所以考究茶叶精帧包装、保证原质品味、携带使用便捷是直接激发消费者购求欲望的动力。目前茶叶包装更具有代表时代特色和社会进步的象征,由过去的散装纸包、塑料袋包、罐装发展到了现在流行的高档精美礼品纸质盒(罐)装、铝箔精致小泡装,琳琅满目、绚丽多彩、千姿百态的茶叶包装已成为茶文化的重要组成部分,也构成城市商家的一道风景线。     

绿包装

1环保的茶叶纸杯包装在我国,盛装茶叶的包装往往是塑料软包装或者铁罐包装。当我们看到如图所示的纸杯包装也用来盛装茶叶时,不禁要问:此款包装能够有效地保护茶叶吗?为了方便消费者携带与冲泡,此款名为K-cup(K型杯)的包装采用了经由聚乙烯和纸材料复合而成的可回收再利用材料,不仅可以有效阻挡强光、空气和水分,同时可以抵抗     

充分运用"包装设计"为产品创造价值

1 包装的重要性。首先，产品是企业实现各种利益的载体，而包装又是以具体的形式向顾客传递价值。其次，包装又是代表企业与消费者接触最多、成本最低的一种媒介，传递着品牌与产品的价值。当顾客购买产品时首先会通过包装判断产品的价值，而对价值的判断不仅仅是从审美的角度，而是通过包装所传递的满足或引导他潜在需求的信息来实现的。     

茶叶市场中的“柠檬问题”及其对策

信息不对称是现代经济学中最重要的概念之一,信息不对称市场也称"柠檬市场",信息不对称会给茶叶企业的经营和消费者的茶叶购买都带来不良的影响。本文尝试运用信息不对称理论对茶叶市场的"柠檬问题"进行分析,并在此基础上提出解决茶叶市场"柠檬问题"的对策。     

食品包装视觉信息传达

为进一步形成科学的食品包装设计方法,为消费者提供更准确、快速的食品包装信息,文章通过整合国内外相关文献,综合分析了食品包装信息传达的三类关键线索：文字信息、食品意象和跨模态对应,指出文字信息在传达信息过程中更具优势,正面标语更具影响力,而其他详细信息会减少消费者认知偏差。文字更适合表达食品功能,而图片更适合表达感官诉求;其次,包装意象对消费者感知和反应的影响显著,视觉逼真度意味着更健康的选择;消费者对包装上食品的感知会影响其对包装内容物的评价,而跨模态对应研究是包装设计方法走向更科学、具体、精准的重要路径。     

实施食品安全追溯 助推食品安全监管

GSI崂山绿茶追溯系统目前已在青岛涵雪饮品有限公司正式运行使用。今年涵雪绿茶的外包装上都有了一组唯一的溯源码。消费者登陆青岛市技术监督科技信息所的网站就可以凭借溯源码查询到产品名称、条码号、包装规格、生产许可证号等11项产品基本信息;种植的地理位置、种植环境日照时长、土壤酸碱度、降雨量等影响茶叶品质的19项产品质量信息以及产品的检测报告等。同时网站还提供累计查询次数,这一项的设置可以起到防伪的作用。通过这一串数字,消费者就可以全面了解所购买茶制品的各项信息。     

泡罩包装技术在普洱茶包装上的应用

目前茶叶包装以200～500g净含量为主,一旦开启包装则不利于剩余茶叶的保质.本文针对普洱荼这种可紧压型茶叶提出了茶叶的泡罩包装,分析了紧压型茶叶泡罩包装的工艺原理,以及茶叶泡罩包装的设计方法和材料选择,给出了自动化紧压型普洱茶泡罩包装生产线,为泡罩包装在茶叶包装中的应用提供了依据.     

基于京东在线评论的茶叶包装设计理论模型

目的:满足茶叶消费者和生产商对包装设计的系统性需求。方法:基于网络评论研究法,利用后羿采集器抓取京东平台茶叶包装网购评价数据,通过清洗获得5 560条评论共280 876字,对评论文本进行文本预处理、构建语义分析,包括提取中文分词、提取关键词汇、构建核心语义等步骤,并在此基础上利用扎根理论对有效评论进行文本编码、开放性编码、主轴编码、选择性编码,以此构建茶叶包装优化设计理论模型,并进行理论饱和度检验。结果:包装特点、容量大小、包装材质、做工品质是茶叶包装设计过程中的重要要素。结论:该理论模型的核心范畴要素能够适用于白茶及乌龙茶类的包装设计,有效满足消费者及生产商的系统性需求,且具有良好的应用价值。     

基于感性工学的岩茶包装设计

根据感性工学研究范式,以感性工学的岩茶包装设计研究框架为指导,通过文献检索、专家评价、KJ法、问卷调查等多种方法确定岩茶包装的典型样本与核心感性词汇,采用语义差分法对用户感知进行量化并进行主成分分析得出岩茶包装呈现出4个核心感知属性：鲜艳的、环保的、精致的和古典的,通过阶层类别分析获取核心感知词汇与设计元素的映射关系,得到一款契合年轻消费者感性认知的岩茶包装设计。     

休闲食品包装的未来在哪里?

<正> 一、休闲食品包装的定义1.何谓休闲食品?我们常常会听到"休闲食品"这样的称呼,可是究竟什么是休闲食品,消费者的理解却一直比较模糊,似乎只要是零食都可以叫做休闲食品,而好像又不完全是那么回事。走进卖场一看,更是眼花缭乱,满目食品皆"休闲":瓜子、花生、薯片、     

基于眼动追踪技术和数量化理论的包装设计要素分析

为设计出符合消费者感性需求的包装,采用眼动追踪技术和数量化Ⅰ类理论,研究通过眼动指标提取影响消费者情感的关键设计要素;通过语义差异法得到消费者的感性意象评价;应用数量化Ⅰ类理论研究感性意象和设计要素之间的关系并建立数学模型,辅助进行包装设计。以茶叶包装设计为案例分析,表明该方法是准确可应用的。     

Consumer perceptions,attitudes and acceptance of new and traditional mate tea products

Consumption of teas has been increasing around the world. In Brazil, mate tea, prepared from yerba mate (Ilex paraguariensis), is the most popular tea and its popularity is increasing due to the development of new mate-based products and the increasing health consciousness of the Brazilian population. Further development of the mate market in Brazil requires accurate consumer profiling, focusing on tea drinking behavior, preferences and perceptions. We applied a questionnaire to mate tea consumers to assess their beliefs, consumption behavior, and taste preferences. We also explored the acceptability of tea made from yerba mate processed in different ways: immediately after harvest and after eight months of storage, varying the percentage of leaves and sticks. One hundred consumers evaluated six experimental samples and two commercial mate teas. Results indicated that mate was most consumed in tea bag form, followed by ice teas. The preferred flavors were natural and lemon. Most of the consumers (61%) consumed mate with sugar, drinking it at home before bedtime. Product quality, brand and price were the most important aspects taken into account when purchasing mate. The majority of consumers were not satisfied with the products currently offered in the market, and the main criticism was poor quality and packaging. Consumers accepted all tasted samples, except the tea prepared with 100% sticks. Commercial teas were less preferred than the experimental teas, indicating that there are opportunities for further development of commercially viable mate products.     

食品包装设计中色彩联想性的表达、强化与发展趋势

文章以色彩的联想性为切入点,根据色彩心理学相关理论,分析食品包装中的色彩元素,提升现代食品包装设计的色彩冲击力,并提升消费者视觉感受,在创造更多社会价值的同时,优化消费者的色彩体验,为品牌延伸提供色彩服务。     

Consumers’ expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country?

Consumers’ food choices are affected by various factors whose study is of interest for food industry. This paper aims to investigate the influence of familiarity on the expectation and liking of Maroilles cheese among consumers familiar and unfamiliar with the product in France. It specifically focuses on two elements of the familiarity: consumption frequency and knowledge and studies their interactions. A hedonic test on Maroilles cheeses was carried out with 305 consumers from Lille city (familiar with Maroilles cheese) and from Angers city (unfamiliar). The test included three conditions: blind (tasting without any information), expected (no tasting, presentation of the photo of the packaging) and informed conditions (tasting + presentation of the photo of the packaging). A questionnaire was also administrated to assess their socio-demographic information, theoretical knowledge and consumption habits related to Maroilles cheeses. Results show that, as expected, Lille consumers eat more Maroilles and show higher liking scores for this cheese than Angers consumers do. Lille consumers outperform Angers consumers on their knowledge score and an interaction between the levels of knowledge and exposure is observed: Lille consumers with the higher level of knowledge have higher expectations of Maroilles cheese than Lille consumers with the lower level of knowledge. This effect is not observed with Angers consumers. Moreover, consumers familiar with Maroilles based their hedonic judgment mainly on intrinsic cues (tasting) whereas consumers unfamiliar with Maroilles are more influenced by extrinsic cues (packaging). Familiarity affects how consumers use available information to form product quality judgement.