AN INTELLIGENT SENSORY EVALUATION METHOD FOR INDUSTRIAL PRODUCTS CHARACTERIZATION

2007 ◽  
Vol 06 (02) ◽  
pp. 349-370 ◽  
Author(s):  
YANG XU ◽  
XIANYI ZENG ◽  
LUDOVIC KOEHL
Keyword(s):  
Sensory Evaluation ◽  
Evaluation Method ◽  
New Method ◽  
Uncertain Information ◽  
Industrial Products ◽  
Sensory Data ◽  
Fabric Hand ◽  
Hand Evaluation ◽  
Fabric Hand Evaluation

This paper presents a new method for sensory evaluation of industrial products with uncertain information. In this approach, sensory data provided by different evaluators are transformed into measures of consistency on fuzzy satisfaction degrees. Based on these measures of consistency, we obtain the aggregated information for all evaluators and all attributes and measure the dissimilarity between evaluators and between used evaluation attributes. The effectiveness of this method has been validated in the fabric hand evaluation for a number of samples of knitted cotton.

AN INTELLIGENT TECHNOLOGY BASED METHOD FOR INTERPRETING SENSORY EVALUATION DATA PROVIDED BY MULTIPLE PANELS

2008 ◽  
Vol 16 (05) ◽  
pp. 683-698
Author(s):  
BIN ZHOU ◽  
XIANYI ZENG ◽  
LUDOVIC KOEHL ◽  
YONGSHENG DING
Keyword(s):  
Fuzzy Numbers ◽  
Data Sets ◽  
Sensory Data ◽  
Fabric Hand ◽  
Different Populations ◽  
Intelligent Technology ◽  
Fuzzy Distances ◽  
Data Variation ◽  
Fabric Hand Evaluation

This paper presents an intelligent technology based method for analyzing and interpreting sensory data provided by multiple panels in evaluation of industrial products. In order to process the uncertainty existing in these sensory data, we first transform all sensory data on an unified optimal scale. Based on these normalized data sets, we compute the dissimilarities or distances between different panels and between different evaluation terms used by them, defined according to the degree of consistency of data variation. The obtained distances are then transformed into fuzzy numbers for physical interpretation. These fuzzy distances permit to characterize the evaluation behaviour of each panel and the quality of the evaluation terms used. Also, based on a Genetic Algorithm with punishment policy and the dissimilarity between terms, we develop a procedure for interpreting terms of one panel using those of another panel. This method has been applied to the fabric hand evaluation for a number of samples of knitted cotton in order to identify consumers' preference of different populations.

A mathematical model for objective hand evaluation of automotive seat fabrics

2020 ◽  
pp. 152808372094944
Author(s):  
Meenakshi Ahirwar ◽  
BK Behera
Keyword(s):  
Mathematical Model ◽  
Objective Evaluation ◽  
Subjective Assessment ◽  
Point Of View ◽  
Car Seat ◽  
Fabric Hand ◽  
Coefficient Of Concordance ◽  
Hand Evaluation ◽  
Very High ◽  
Fabric Hand Evaluation

A mathematical model for objective evaluation of hand value of car seat fabrics was developed using a step-wise block regression method. The subjective assessment of fabrics was conducted by a panel of judges to identify the primary hand attributes and the related mechanical parameters playing an important role in the fabric hand evaluation. The primary attributes selected by judges were conformability, smoothness, softness and stretchability. The coefficient of concordance was determined to find out the agreement among the judges. From consumer point of view, conformability got the highest weightage in the survey. There is an excellent correlation between the subjective and objective primary hand values. The correlation between the subjective and the objective total hand values found to be very high (R > 0.9) both with and without stretchability parameter.

scholarly journals Fabric Hand Evaluation Using Qualitative Data

2000 ◽  
Vol 56 (1) ◽  
pp. 1-5 ◽  
Author(s):  
Toshihiko Amano ◽  
Yuko Maenaka ◽  
Taeko Kitaura ◽  
Kazuyuki Obara
Keyword(s):  
Qualitative Data ◽  
Fabric Hand ◽  
Hand Evaluation ◽  
Fabric Hand Evaluation

The Application of The Principle of Information Theory to Fabric Hand Evaluation

2004 ◽  
Vol 8 (1) ◽  
pp. 54-58
Author(s):  
Jin L. Hu
Keyword(s):  
Information Theory ◽  
Objective Assessment ◽  
Physical And Mechanical Properties ◽  
Expert Group ◽  
Fabric Hand ◽  
Hand Evaluation ◽  
Train Of Thought ◽  
Medium Weight ◽  
Fabric Hand Evaluation

In this paper, the author applies the principle of information theory to probe the role that experience plays in the process of fabric hand evaluation. 8 experts and 8 non-experts, two group judges assessed 8 medium-weight worsted fabrics for men’s suiting. The results have been analysed. The data show that the expert group has the higher ability of handling instinct attributes of a fabric than the non-expert group do. In other words, the experts seem to be more sensitive to the change of fabric physical and mechanical properties than the non-experts. And when a expert assesses a fabric by hand, he introduces few subjective factors, that is to say, the result of the evaluation of touch quality of a fabric by a expert has higher objectivity or reliability. This may provide a fundamental or a train of thought for the objective assessment of fabric hand in textile science and technology.

scholarly journals Biometrics Analysis and Evaluation on KoreanMakgeolliUsing Brainwaves and Taste Biological Sensor System

2015 ◽  
Vol 2015 ◽  
pp. 1-12
Author(s):  
Yong-Sung Kim ◽  
Yong-Suk Kim
Keyword(s):  
Sensory Evaluation ◽  
Evaluation Method ◽  
New Method ◽  
Sensor System ◽  
Multidimensional Data ◽  
Rice Wine ◽  
Analysis And Evaluation ◽  
Sensory Evaluations ◽  
Typical Method ◽  
Biological Sensor

There are several methods available in measuring food taste. The sensory evaluation, for instance, is a typical method for panels to test of taste and recognize smell with their nose by measuring the degree of taste characteristic, intensity, and pleasure. There are many issues entailed in the traditional sensory evaluation method such as forming a panel and evaluation cost; moreover, it is only localized in particular areas. Accordingly, this paper aimed to select food in one particular area, and compare and review the content between sensory evaluations using a taste biological sensor, as well as presenting an analysis of brainwaves using EEG and finally a proposal of a new method for sensory evaluation. In this paper, the researchers have conducted a sensory evaluation whereas a maximum of nine points were accumulated by purchasing eight types of rice wine. These eight types ofMakgeolliwere generalized by generating multidimensional data with the use of TS-5000z, thus learning mapping points and scaling them. The contribution of this paper, therefore, is to overcome the disadvantages of the sensory evaluation with the usage of the suggested taste biological sensor system.

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