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Title page for etd-0827112-095627


URN etd-0827112-095627 Statistics This thesis had been viewed 2030 times. Download 239 times.
Author Heng-Hui Shih
Author's Email Address blue2511@ms54.hinet.net
Department Industrial Design
Year 2011 Semester 2
Degree Master Type of Document Master's Thesis
Language zh-TW.Big5 Chinese Page Count 94
Title Effects of LED Light Color Temperature, Illumination and Color Rendering Index on Consumers’Choice of Fruits
Keyword
  • LED Light
  • Illumination
  • Color Temperature
  • Color Rendering Index
  • Color of Fruits
  • Color of Fruits
  • Color Rendering Index
  • Color Temperature
  • Illumination
  • LED Light
  • Abstract In the present study, consumers’ seletivtiy of fruits as affected by color temperature, illumination and color rendering index of LED lights was determined. To evaluate the change of light perception in interior space, the experiment was conducted in the darkroom controlled at Munsell blackness. By using the method of semantic differential, a total of 16 trials consisted of two types of fruits, two levels of color temperature, color rendering index and illumination, respectively, was set. The data obtained were analyzed by ANOVA (Anlysis of Variance) with SPSS software. The changes in phycological condition of consumers as affected by various illumination conditions of LED lights were found as following:
    1. The highest transactional value of purchase for fruits under various illumination conditions was obtained when color temperature, illumination and color rendering index of LED light were 4000°K, 70 CRI and 1500 Lux, respectively.
    2. The highest transactional value of purchase for guavas was obtained when color temperature, illumination and color rendering index of LED light were 4000°K, 70 CRI and 750 Lux, respectively.
    3. The highest transactional value of purchase for apples was obtained when color temperature, illumination and color rendering index of LED light were 4000°K, 70 CRI and 1500 Lux, respectively.
    The results showed a significant difference in appearance of fruits under various light sources. It was worthy to further investigate the transactional value of purchase for various colors of fruits under various types of light conditions. The results obtained in the present work will provide the information for illumination designers and fruits suppliers to improve the illumination conditions with higher transactional value of purchase.
    Advisor Committee
  • Chih-Fu Wu - advisor
  • Files indicate in-campus access at 3 years and off-campus access at 3 years
    Date of Defense 2012-07-31 Date of Submission 2012-08-27


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