基于技术移植法的校园绿色餐饮装备设计研究  

RESEARCH ON THE DESIGN OF CAMPUS GREEN CATERING EQUIPMENT BASED ON TECHNOLOGY TRANSPLANTATION

作　　者：丁栋 高瞩[1] 贾聚鑫 DING DONG;GAO ZHU;JIA JUXIN

机构地区：[1]上海工程技术大学艺术设计学院 [2]山东理工大学农业工程与食品科学学院

出　　处：《设计》2022年第5期27-29,共3页Design

摘　　要：从食物的供应端、消费端和回收端减少校园餐厅的食物浪费现象。将图像识别技术、RFID技术、动态称重技术和云计算综合移植于产品设计中,通过建立产品的前端和后台,加强对食物流向的监管,减少浪费现象的产生。设计出了一款基于“引导、展示、计算、反馈、优化”五个环节的校园绿色餐饮装备。本设计中的全员参与模式打破了以往仅有就餐群体才会产生浪费的思维局限,能够提醒我们及时发现身边的隐性浪费行为,从而调整改正。From the food supply side,consumption side and recycling side,reduce the food waste phenomenon of campus restaurants.In this paper,Image Recognition Technology,RFID Technology,Dynamic Weighing Technology and Cloud Computing are integrated into the product design. By establishing the front end and back end of products,the supervision of food flow is strengthened to reduce waste.This paper proposes a campus green catering equipment based on the five links of “guidance,display,calculation,feedback and optimization”.The mode of full participation in this design breaks the thinking limitation that only the dining group can produce waste in the past,and can remind us to find the hidden waste around us in time,so as to adjust and correct.

关 键 词：校园绿色餐饮装备 技术移植法 环节设计 减少浪费 全员参与 

分 类 号：TB47[一般工业技术—工业设计]