基于感性意象的并条机造型设计

为更准确地满足用户对纺织机械造型的感性需求,提升造型设计效率,基于感性工学和数量化理论I(QTI),以并条机为例展开设计与实验研究.首先,筛选、确定并条机代表性样本和典型感性意象词对,通过实验获取用户感性评价数据;其次,基于QTI建立并条机感性意象与造型设计要素之间的关联模型,以"繁琐-简约"语义维度为例,求解模型得到...     

基于数量化理论|的女西服款式感性评价

为了设计出符合消费者感性需求的服装产品,以女西服为研究对象,提出感性工学与数量化理论I相结合的款式设计研究方案。首先通过语意差异法获取消费者对女西服样本的感性评价,利用SPSS软件对感性评分进行分析,提取感性因子,创建女西服二维感性分布空间。同时分析款式特征,归纳出女西服主要设计要素,在此基础上应用数量化理论|,通过线性回归分析得出感性因子与设计要素之间的关联预测,并构建数学模型。经验证,该模型实测值与预测值之间拟合度较高,符合正态分布要求,模型有效可行。最后通过案例设计与验证,进一步证明该模型能够实现人的感性需求与女西服设计要素之间的有效转换,对女西服款式设计与感性评价提供一定借鉴作用。     

冬季女外套款式感性研究和应用

 根据感性工学的基本原理及方法对冬季女外套的款式进行了研究。首先,建立冬季女外套的款式设计要素空间及意象语意空间,然后使用语意差异法进行问卷调查。将根据用数量化Ⅰ类理论得到的量化了的款式设计要素和通过问卷调查得到的主观评价平均值代入多元线性回归方程,并进行综合分析。获得了两空间之间的数量化关系,并以此为基础建立数学回归模型。该模型可用于预测冬季女外套款式的感性评价。     

基于数量化理论I的男西装款式要素感性评价

为得到更加契合人的情感需求的服装产品,帮助企业更好地了解消费者的感性心理,以服装中的经典品类男西装为实例,提出基于数量化理论I的服装款式感性评价方案。首先,采用语义差异法获取用户对男西装样本的感性评价,并建立男西装感性意象二维空间;然后,通过分析男西装样本的款式特征,提取对感性意象有关键影响的款式细节设计要素;最后,应用数量化理论I构建感性因子与款式设计要素间的关联性模型。经验证可知,回归模型具有较高的预测精度且符合正态分布,进一步通过案例验证表明该模型可将人的感性需求与男西装款式设计要素进行转化,能够有效地用于男西装款式的感性评价。     

基于数量化理论Ⅰ的男西装款式要素感性评价

为得到更加契合人的情感需求的服装产品,帮助企业更好地了解消费者的感性心理,以服装中的经典品类男西装为实例,提出基于数量化理论Ⅰ的服装款式感性评价方案。首先,采用语义差异法获取用户对男西装样本的感性评价,并建立男西装感性意象二维空间;然后,通过分析男西装样本的款式特征,提取对感性意象有关键影响的款式细节设计要素;最后,应用数量化理论Ⅰ构建感性因子与款式设计要素间的关联性模型。经验证可知,回归模型具有较高的预测精度且符合正态分布,进一步通过案例验证表明该模型可将人的感性需求与男西装款式设计要素进行转化,能够有效地用于男西装款式的感性评价。     

女士皮包设计中的感性量化研究

运用统计学方法对女士皮包的造型设计展开研究,以便设计师设计出更符合消费者心理需求的皮包。首先通过E-prime进行试验,并提取具有代表性的女士皮包图片,再运用多维尺度分析法和聚类分析法,分析消费者的心理需求,得出皮包的感性意象词汇。通过专家咨询,对女士皮包的造型设计要素进行提取,并运用数量化理论Ⅰ,研究消费者的感性意象与皮包设计要素的关系。建立了女士皮包特征感性意象词汇相应的数学分析模型,为设计师掌握消费者的心理需求,提供可供参考的有效方法。     

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。     

基于感性工学的改良汉服灰色关联度分析及评价

为探究不同造型对改良版汉服感性印象的影响,基于感性工学原理与传统汉服的基本形制,从袖型、领型、衣长3个方面选取9项造型设计要素,绘制24款不同的改良版汉服刺激图,筛选10对感性评价形容词,通过调查问卷对改良版汉服的造型进行感性评价,使用均值分析、因子分析及灰色关联度分析来量化感性评价.结果表明:影响改良版汉服造型设计的感性因子分别为气质因子、复古因子和风格因子,证明了不同造型对改良版汉服整体感性印象影响较大,对改良版汉服的设计有一定的指导意义.     

基于BP神经网络的游艇造型意象量化模型研究

为研究游艇造型特征与用户感性意象两者之间的匹配问题,提升用户对于游艇造型意象认知水平。以感性工学为理论基础,小型游艇为研究对象,通过大量搜集研究样本并对其造型特征进行解构;利用层次分析法统计各设计要素在游艇整体造型中对人的视觉感受所产生的影响力,并对权重较高的设计要素进行分类;采用聚类分析得出用于描述游艇造型的感性词汇,以语意差异法对研究样本做感性意象评价;通过BP(Back Propagation)神经网络构建游艇造型设计要素与用户感性意象评价两者之间的量化模型;并通过均方误差MSE(Mean Squared Error)对该模型进行测验,测试结果数值小于0.01,证明了该量化模型的可靠性。研究结果表明,该量化模型可以为游艇造型意象提供逆向评价,在游艇产品开发初期提供设计参考。     

感性工学技术在鞋品创新设计中的运用

消费者对产品感性需求逐渐占据主导地位,设计师如何更有效、更准确的把握消费者心理,并将消费者感性需求数字化,是当前产品感性设计研究的重点。本研究基于感性工学的理论和技术,研究消费者对鞋产品的感性需求,应用数量化理论和回归分析等分析方法,得到基于感性工学的鞋类产品感性设计方法。研究指出:鞋产品感性语义主要有经典-前卫、大众-个性、轻巧-厚重、简约-复杂等100对,最受消费者重视的有40对;对于不同的款式,消费者重视的感性语义不同;感性语义关联的设计要素主要有风格、造型、材料、结构等,最受消费者重视的是造型。     

Ring trial validation of single and multiplex real-time PCR methods for the detection and quantification of the allergenic food ingredients sesame,almond, lupine and Brazil nut

The inter-laboratory (=ring-trial) validation of 4 food allergen quantification methods using real-time PCR is described. Three single real-time PCR methods for the specific detection and quantification of sesame, almond and Brazil nut were used. Additionally, a multiplex real-time PCR method combining the detection of sesame, almond, Brazil nut and lupine was tested in parallel. Matrix based calibrants (rice cookies) spiked (=incurred) with defined amounts of sesame, almond, lupine and Brazil nut were applied for quantitative evaluation. Cookies based upon wheat and rice flour as well as sauce hollandaise powder each incurred with these allergenic ingredients in the range of 10–123 milligram per kilogram were used as ring-trial samples. The lowest spike level of 10 mg/kg could reproducibly be detected by 6 of 7 PCR systems. In quantitative evaluation of the results, reproducibility standard deviations of approximately 50 % and below were obtained. In addition, the effect of the food matrix on allergen quantification was examined. The range of “recoveries” over all matrices and methods was from 43 to 109 %.     

RHEOLOGY OF APRICOT PUREE: CHARACTERIZATION OF FLOW

Complete characterization of flow of apricot puree is obtained by evaluation and quantification of thixotropy, measurement and calculation of yield stress, and application of selected mathematical models. Additionally, a structural model is tested. Apricot puree is slightly thixotropic, exhibiting a definite yield stress and obeying the Herschel-Bulkley equation, Information related to structural characteristics is obtained by applying the Michaels and Bolger model to experimental rheological data.     

山药粉中甲萘威残留分析基体标准物质研制

目的：加强农产品流通监管，开发食品检测方法。方法：通过模拟种植方式获得含甲萘威的山药阳性样本，经过均质、冷冻干燥、粉碎、过筛、混匀、包装制备山药粉。采用液相色谱—串联质谱仪检测，同位素内标—标准曲线法定量。通过对均匀性、稳定性、协同定值、不确定度的评定，得到满足预期含量水平的山药粉中甲萘威基体标准物质。结果：该方法所制备的基体标准样的特性值为（1.04±0.10） mg/kg（k=2）。结论：采用冷冻干燥法制备的山药粉中甲萘威基体标准物质符合国家计量技术规范中均匀性、稳定性要求，可用于食品实验室方法验证、质量控制等活动。     

Evaluation of LC-high-resolution FT-Orbitrap MS for the quantification of selected mycotoxins and the simultaneous screening of fungal metabolites in food

A liquid chromatography-high-resolution mass spectrometry-based method is reported for the quantification of 20 selected mycotoxins and the simultaneous screening for 200 fungal metabolites in food. For regulated mycotoxins, such as aflatoxins, fumonisins, ochratoxin A, zearalenone and trichothecenes, the evaluation of the method performance characteristics, such as precision, trueness, limit of detection and matrix effects, has been exemplified for the matrix maize. In the case of the limit of detection, an alternative evaluation approach for high-resolution FT-Orbitrap data is proposed. Measurements of the signal-to-noise ratios obtained from 'full-profile mode' data led to detection limits between 8 and 160?ng?g(-1). Eight naturally contaminated wheat- and maize-based matrix test materials, originating from interlaboratory comparison studies, were used to confirm the trueness of the method for deoxynivalenol, zearalenone, fumonisin B(1) and B(2), HT-2, and T-2 toxin. In addition to accurate quantification of the most relevant mycotoxins, the full-scan chromatograms were used to investigate the potential of the FT-Orbitrap to screen simultaneously for a large number of fungal metabolites. First, a list of 200 metabolites, potentially being present in food samples, was established. Next, specific detection and identification criteria were defined, which are based on accurate mass, peak intensity and isotopologue ratio. The application of these criteria to the suspected metabolites from the list resulted in the putative identification of 13 fungal metabolites in addition to the target toxins.     

气相色谱内标法测定鱼肉中多氯联苯不确定度评定

目的建立一种气相色谱内标标准曲线法测定鱼肉中7种指示性多氯联苯不确定度的分析方法。方法依据JJF 1059.1-2012《测量不确定度评定与表示》,通过建立测量结果数学模型,系统分析实验过程的不确定度影响因素,对各不确定度来源进行了量化与合成,最终得到气相色谱内标标准曲线法测定鱼肉中多氯联苯不确定度的关键影响因素。结果标准曲线拟合、标准溶液配制、样品重复性测定以及样品中内标物的加入是鱼肉中多氯联苯测量不确定度的关键影响因素。结论本研究为水产品中多氯联苯不确定度分析提供了较为详尽的参考依据,更加有利于多氯联苯测量结果的科学评价和广泛应用。     

Flavour evaluation by multiple regression analysis of gas chromatographic patterns in soy sauce

The relationship between the gas chromatographic patterns and sensory tests on soy sauce aroma was investigated by modified multiple regression analysis. As a result good linear relationship between the two was observed on two different sample sets, with multiple correlation values of 0·949 and 0·966, respectively. This means that the result of the sensory test on a sample can be estimated from the gas chromatographic pattern. Next, the contributing proportions were calculated on all the peaks of a gas chromatographic pattern. These values mean the quantification of the importance of each peak for the whole aroma. The calculation of the contributing proportion leads to the identification and evaluation of the components responsible for the whole aroma and accordingly the technique obtained here offers a first step toward general studies of food flavour.     

Spray drying of the soybean extract: Effects on chemical properties and antioxidant activity

Recent findings that many human chronic diseases are associated with oxidative stresses have instigated the search for dietary antioxidants. Isoflavones, a special phenolic group found in soybean, have been found to act as antioxidant in some model systems. The aim of this work was the evaluation the effects of spray drying on the chemical and biological properties of soybean extract. The total polyphenol contents in the concentrated soybean extract (CSE) and spray dried soybean extract (SDSE) were determined by Folin-Ciocalteau method and HPLC was utilized for the quantification of the genistein, active compound used as a chemical marker. The evaluation of antioxidant activity of CSE and SDSE was assessed by the hydrogen-donor ability to 2,2-diphenyl-1-picrylhydrazyl radical (DPPH). The results indicated that the inlet gas temperature showed significant effect on the total polyphenol, protein and genistein contents of the dried extracts. The SDSE obtained this work showed high antioxidant activity, opening perspectives for its use as food additive and/or ingredient.     

First ring-trial validation of real-time PCR methods for the quantification of allergenic food ingredients

The first interlaboratory validation of two food allergen quantification methods using real-time PCR is described. Methods for the specific detection and quantification of soybean and white mustard in boiled sausages were used. Matrix-based calibrants spiked with defined amounts of soybean and white mustard were applied for quantitative evaluation. The lowest spike level of 10?mg soybean and white mustard per kilogram could reproducibly be detected. Recovery in spiked sausages was between 82 and 99?% for soy and between 80 and 93?% for mustard. Reproducibility standard deviation was in the range that would be acceptable, for example, for quantitative GMO analytical methods (<35?%).