食品和饮料声学增强系统设计的多感官方法

Carlos Velasco, Felipe Reinoso Carvalho, Olivia Petit, A. Nijholt
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引用次数: 31

摘要

日常的饮食体验涉及多个相互关联的感官输入。然而,当涉及到人-食物交互设计(HFI)研究时,某些感官受到了比其他感官更多的关注。在这里,我们关注的是试镜,这种感觉在这种情况下受到的关注有限。特别是,我们强调了与食物/饮料相关的进食声音的作用,作为人类-食物交互设计的潜在输入。我们回顾了一些在食物和饮料环境中建立在这种声音上的少数系统。我们还提出了一个多感官设计框架,并讨论了感官之间存在的系统连接如何为在HFI设计中整合进食声音提供一些指导。最后,我们展望了HFI技术设计研究的一些关键前景。
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A multisensory approach for the design of food and drink enhancing sonic systems
Everyday eating and drinking experiences involve multiple, interrelated, sensory inputs. However, when it comes to human-food interaction design (HFI) research, certain senses have received more attention than others have. Here, we focus on audition, a sense that has received limited attention in such context. In particular, we highlight the role of food/drink-related eating sounds, as a potential input for human-food interaction design. We review some of the few systems that have built on such sounds within food and drink contexts. We also present a multisensory design framework and discuss how the systematic connections that exist between the senses may provide some guidelines for the integration of eating sounds in HFI design. Finally, we present some key prospects that we foresee for research in technology design in HFI.
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