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Title page for etd-0824110-165344


URN etd-0824110-165344 Statistics This thesis had been viewed 2831 times. Download 1158 times.
Author Yu-Chen Chen
Author's Email Address No Public.
Department Industrial Design
Year 2009 Semester 2
Degree Master Type of Document Master's Thesis
Language Chinese&English Page Count 210
Title A Study on Innovation Design of Touch Screens Digital Recipe and Its User Interface
Keyword
  • Digital Home
  • Touch Panel
  • Human Machine Interaction
  • Human Machine Interaction
  • Touch Panel
  • Digital Home
  • Abstract Cookbooks are often used as a reference for people learning to cook. It is quite common for a family to own several cookbooks; however, lack of organization of said cookbooks give rise to multiple complex issues. We also discovered from the study on “User Demand of Taiwanese Digital Home” that the digital/audio product and services in the kitchen and dinning room primarily take into consideration of kitchen safety, followed by cookbook teaching. It is apparent that the digital development of cookbook teaching in the kitchen is unconstrained and the necessity of digital management on cookbooks is inevitable.
      The study used a questionnaire survey to discuss the current condition and user behavior of domestic housewives using cookbooks, and further analyzed the comments and views on electronic and digital recipes. The findings of the analysis on users’ demand on the “styles” of electronic recipes from the users’ perspective, revealed that the demand for touch operation is most intuitive and simple, followed by the size of monitor, product volume and weight. In the investigation on the functional requirement of “ergonomics,” graphical user interface (GUI) tops the first ranking; while with regards to the importance of the “features” requirement, the indispensable features are sorted in the following order: recipe search, waterproof, dust proof, recipe video teaching, keywords search, and recipe management. The order of highly important requirements includes the following: nutrition information of dishes, customization and electronic scale.  
      Moreover, the operation interface and innovative design of products are highlighted from the results of the aforementioned investigation. The experimental results on operation interface design showed the satisfaction ratings in operation interface scoring at least 4 points on the evaluation, which implies that the design of operation interface for electronic recipes in fact enhance functions of users learning cooking, managing recipes and searching recipes. The LEF evaluation results of the three projects of product innovation design showed that Case 3 scored the highest rating on the overalls scores, followed by Case 1, and Case 2 being the lowest. The most satisfying items of Case 3 consisted of “most practical function” and “easy adjustment on screen views”; however, the satisfaction level on “requirement in product dimensions” and “space adaptation with the kitchen” of Case 3 are also the worse among all three projects of product design. Although Case 1 did not score a higher overall rating than Case 3, the performance of all items in Case 1 is more uniformed and the evaluation on “requirement in product dimensions” and “space adaptation with the kitchen” for Case 1 were also far exceeded those of Case 3. Therefore, the concepts of product design and application with regards to future digital home shall take into consideration the interactive efficiency and connection between humans and machines in addition to studying the environment and movement, particularly in families with a special environment and operational movement.
    Advisor Committee
  • Jih-Shyong Lin - advisor
  • Li-Chieh Chen - co-chair
  • Zi-Kun Huang - co-chair
  • Files indicate access worldwide
    Date of Defense 2010-07-06 Date of Submission 2010-08-24


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