基于感性工学知识的浦城桂花产品包装设计改良研究  

Improvement of Pucheng Osmanthus Product Packaging Design Based on Perceptual Engineering

作　　者：钟婧玉 袁燕[1] ZHONG Jingyu;YUAN Yan(Xi’an Polytechnic University,Xi’an 710048,China)

机构地区：[1]西安工程大学,陕西西安710048

出　　处：《食品安全导刊》2022年第32期172-175,共4页China Food Safety Magazine

摘　　要：本文通过与感性工学相结合的方法,明确桂花包装设计定位,研究符合现代社会情感与功能的桂花包装设计。以感性工学理论为指导,广泛收集各个领域、不同年龄阶段人群喜欢的桂花系列产品包装设计;采用访谈、焦点小组、问卷、文献检索等方法,收集各种品牌、不同材料的桂花包装设计,通过统计感性评价数据,分析感性词语与桂花产品包装设计的关联,最终对浦城桂花产品包装设计进行创新,得到一款符合现代市场发展需求的同时具有浦城特色的桂花产品包装设计。Through the method of combining with perceptual engineering,this paper clarifies the orientation of Osmanthus fragrans packaging design,and studies the packaging design of Osmanthus fragrans that conforms to the emotion and function of modern society.Guided by the perceptual engineering theory,the packaging design of Osmanthus fragrans series products liked by people in various fields and at different ages is widely collected.By means of interviews,focus groups,questionnaires,literature searches and other methods,we collect the packaging design of Osmanthus fragrans of various brands and materials,analyze the relationship between the perceptual words and the packaging design of Osmanthus fragrans products through statistical perceptual evaluation data,and finally innovate the packaging design of Osmanthus fragrans products in Pucheng,so as to obtain a packaging design of Osmanthus fragrans products that meets the development needs of the modern market and has Pucheng characteristics.

关 键 词：感性工学 桂花产品 包装设计 插画设计 

分 类 号：TS206.2[轻工技术与工程—食品科学] TB18[轻工技术与工程—食品科学与工程]