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     Advance Journal of Food Science and Technology


Study on Delight-oriented Design of Food Machinery

Xiaowei Jiang
Changchun University, Changchun 130022, China
Advance Journal of Food Science and Technology  2015  1:65-71
http://dx.doi.org/10.19026/ajfst.9.1935  |  © The Author(s) 2015
Received: January ‎31, ‎2015   |  Accepted: March ‎1, ‎2015  |  Published: July 30, 2015

Abstract

The purpose of this study is to explore delight-oriented design methods of food machinery, thereby working out the food machinery that has the taste of delight-oriented design, in order to make people feel comfortable and joyful in the process of using and then bring the modern life of growing tensions more fun. It specifically researches the interesting appearance, humanized operation and emotional experience. The study elaborates that the interesting appearance achieves the interesting modeling design of food machinery mainly through the shape, color and material elements; the humanized operation mainly involves the function and structure elements; the emotional experience could be built mainly through three ways, respectively through the design of imitating culture to arouse the cultural experience of users, through the systematic design to build the atmosphere and situation of experience and through the serialization and family design to meet the experience of new type consumer. And then the analysis for the humanized design of food machinery is made, based on which the conclusion has been reached.

Keywords:

Delight-oriented design, food machinery, humanized design,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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