Study Of Biscuit Foods Design Based On Sensory Visualization

A brand-new food design chain has been created with the development of the "new food economy" era.Instead of satisfying the basic needs of satiety,food design has carried more emotional value and functional roles.The diversified and personalized characteristics are presented for user consumption,while it tend to be quality consumption,sensory consumption and emotional consumption for food consumption demands.Under this background,it has increased the aesthetic requirements for food.Due to the interaction and integration of food design and visual design,designers increasingly regard food as a global language object,who have regarded food information as an effective way to communicate their personal thoughts.In this topic,through the analysis on the connection between food and vision,the interdisciplinary and experimental design research methods are mainly used to research the translation method of synaesthesia visualization in food design,which then is applied to innovative design practice.By taking consumers’ perception experience as the focus,the biscuit food is taken as the entry point of the topic,the issue of how different types of biscuits affect people’s emotions is investigated.Besides,the counterpoint relationship between vision and emotion,vision and taste is analyzed.The analysis on the food design example is carried out,the perceptual path and effect of synaesthesia are also studied.By taking the emotion as an intermediary,it establishes the association of the sensory attributes with the shape,color,texture and craftsmanship of biscuits,and builds a sensory translation model.The sensory visualization translation system carries out the qualitative and quantitative analysis of the multiple attributes of biscuits,so as to provide a general path and method for the innovative experience design of biscuits and other food types.Firstly,the analysis on biscuit food is carried out from a comprehensive perspective of food and design,the classification and features of biscuit food are extracted,the method of extracting visual elements of biscuit is extracted from the four dimensions of sensory evaluation,the visual alignment method and the concrete content of translation are summarized.Secondly,the synaesthesia laws of physics,physiology and psychology in the senses are taken as the basis,the information visualization methods are taken as the guidance to clarify the visual elements,the visualization factors are divided into shape,color,flavor,and texture variables to carry out the research respectively,so the foundation is laid for the establishment of a visualization system.Then,the mobile software medium is taken as an example,which is regarded as the connection point between sensory visualization,food design and consumers.The action way of sensory visualization in food design is intuitively presented through the use of actual cases.The two emotions of happiness and tranquility are taken as examples to design emotional biscuit food and packaging.After that,their characteristics and design methods are summarized.Finally,the usability of the sensory visualization system is demonstrated and evaluated through the experimental research method,and the further improvement methods are proposed on this basis.The two dimensions of pleasure and arousal are used to test the emotional perception of biscuit,so as to have a more comprehensive understanding of consumers’ feelings about the design of biscuits.The design principles,design methods and design significance of sensory visualization are summarized to provide references for subsequent research.In this thesis,the mapping basis,constituent elements,model construction and application methods of sensory visualization translation are taken as the research clues.Through the research on the correlation and impact of sensory cross-mode on food design,the relationship between vision and different sensory characteristics is analyzed.And a sensory visualization translation framework mediated by emotions is proposed.Then,the summary on the design principles,methods and significance of sensory visualization in food design is conducted.The research results can help the creation of new dieting experiences and the exploration of more possibilities for food design,so as to make future food have more sustainable subversion and innovation.