Integrating eye-movement analysis and the semantic differential method to analyze the visual effect of a traditional commercial block in Hefei, China

Eye-movement analysis was adopted to evaluate the visual perception of Chinese traditional commercial blocks,and the Chenghuangmiao block in Hefei,China,was selected as a typical case.Eye-movement data from 40 respondents viewing 14 sample pictures were recorded.The spatial elements of the sample pictures,including landmarks and commercial brands,were further extracted to analyze the visual characteristics of spatial elements and the factors that affect the respondents’perceptions of those elements.Then,the semantic differential method was used to analyze the relationship between visual preferences and psychological perceptions of spatial elements.Seventeen pairs of opposing adjectives were selected to score the intrinsic properties and visitors,feelings of spaces.The software SPSS 22.0 was used to analyze these data.Results showed that distinctive spatial elements,such as street corridors,Ma Tau Walls,and various landmarks,were the most visually attractive.In addition,the location of a given element within a picture was an important factor affecting eye movements.On this basis,strategies for improving spatial-visual effects are proposed.The strategies include emphasizing the visual characteristics of different spatial elements,considering the overall layout of spatial elements,and creating diversified spaces based on different spatial categories.

Multi-Objective Image Optimization of Product Appearance Based on Improved NSGA-II

A second-generation fast Non-dominated Sorting Genetic Algorithm product shape multi-objective imagery optimization model based on degradation(DNSGA-II)strategy is proposed to make the product appearance optimization scheme meet the complex emotional needs of users for the product.First,the semantic differential method and K-Means cluster analysis are applied to extract the multi-objective imagery of users;then,the product multidimensional scale analysis is applied to classify the research objects,and again the reference samples are screened by the semantic differentialmethod,and the samples are parametrized in two dimensions by using elliptic Fourier analysis;finally,the fuzzy dynamic evaluation function is used as the objective function of the algorithm,and the coordinates of key points of product contours Finally,with the fuzzy dynamic evaluation function as the objective function of the algorithm and the coordinates of key points of the product profile as the decision variables,the optimal product profile solution set is solved by DNSGA-II.The validity of the model is verified by taking the optimization of the shape scheme of the hospital connection site as an example.For comparison with DNSGA-II,other multi-objective optimization algorithms are also presented.To evaluate the performance of each algorithm,the performance evaluation index values of the five multi-objective optimization algorithms are calculated in this paper.The results show that DNSGA-II is superior in improving individual diversity and has better overall performance.

Evaluation of the Palatability of Dry Syrups and the Bitterness Intensities of Dry Syrups Mixed with Various Beverages

The purpose of this study was to evaluate the palatability of dry syrups for pediatric use by human gustatory sensation testing and the artificial taste sensor. The bitterness intensities of dry syrups mixed with various beverages were also evaluated using the taste sensor. Twenty dry-syrup formulations of antibacterial and anti-allergic drugs containing bitter active ingredients, frequently used in pediatric medicine in Japan, were selected for testing. The main factors influencing palatability were determined by factor analysis of data from human gustatory sensation testing using the semantic differential method. It was shown that the bitterness intensity of dry syrups in water could be predicted by the artificial taste sensor. The influence of different beverages (orange juice, milk or cocoa) mixed with the dry syrups was evaluated using the artificial taste sensor. Taste and texture were found to be the principal factors influencing the palatability of dry syrups. While the bitterness intensities of some dry syrups were increased by mixing with orange juice, the bitterness intensities of most dry syrups were decreased by mixing with milk or cocoa. This suggests that one or more constituents of milk or cocoa may reduce the bitterness intensities of dry syrups.