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کاربست طراحی احساس گرا در محصولات با تاکید بر درک کیفی کاربران:مطالعه موردی آسیاب خانگی زعفران. | ||
| نشریه هنرهای زیبا: هنرهای تجسمی | ||
| مقاله 4، دوره 28، شماره 1، فروردین 1402، صفحه 37-44 اصل مقاله (1.66 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/jfava.2023.346268.666946 | ||
| نویسندگان | ||
| مرجان محمدی1؛ ناصر کلینی ممقانی* 2 | ||
| 1کارشناس ارشد طراحی صنعتی، گروه طراحی صنعتی، دانشکده معماری و شهرسازی، دانشگاه علم و صنعت ایران، تهران، ایران. | ||
| 2دانشیار گروه طراحی صنعتی، دانشکده معماری و شهرسازی، دانشگاه علم و صنعت ایران، تهران، ایران. | ||
| چکیده | ||
| در دنیای امروز رویکرد طراحی احساس گرا با پاسخ به نیازهای حسی و عاطفی کاربران در طراحی محصولات خانگی، از اهمیت بالایی برخوردار است. پژوهش حاضر با هدف بررسی آسیاب های خانگی زعفران درصدد یافتن پاسخی برای این پرسش است که آیا با ترکیب شاخصه های حسی نظیر آرزو، علاقه، فریبندگی، خوشایندی و لذت بخشی می توان تجربه ارزشمندی را برای کاربران خلق کرد. این پژوهش از نظر هدف، یک مطالعه کاربردی است که در سه گام اصلی با تلفیق دو روش کیفی و کمی و از نوع توصیفی- همبستگی، نیازهای حسی مختلفی را از طریق ابزار مشاهده، مصاحبه های نردبانی و پرسشنامه استخراج کرده و به ارزیابی آنها با استفاده از روش Pr-EMO می پردازد و از نظر روش گردآوری داده ها، در دسته مطالعات میدانی قرار می گیرد. جامعه آماری به صورت هدفمند از بین افرادی انتخاب شده است که به آشپزی علاقه زیادی داشته و از زعفران بیشتری در غذاهایشان استفاده می کنند. نتایج پژوهش پیش رو نشان دهنده ی آن است که با تمرکز بر نیازهای حسی کاربران و ترکیب این احساسات با یکدیگر، نه تنها می توان شخصیت منحصر به فردی را برای محصول خلق کرد بلکه می توان تجربه ای غنی، مطلوب و بادوام تری را برای کاربران رقم زد. | ||
| کلیدواژه‌ها | ||
| طراحی احساس گرا؛ تجربه ارزشمندی؛ شخصیت محصول؛ ارزیابی شاخصه های حسی؛ درک کیفی محصول | ||
| عنوان مقاله [English] | ||
| Application of emotion-oriented design in products with an emphasis on the qualitative understanding of users: a case study of home saffron mill | ||
| نویسندگان [English] | ||
| marjan mohamdi1؛ Nasser Koleini Mamaghani2 | ||
| 1Master of Industrial Design, Department of Industrial Design, Faculty of Architecture and Urban Planning, Iran University of Science and Technology, Tehran, Iran. | ||
| 2Associate Professor, Department of Industrial Design, Faculty of Architecture and Urban Planning, Iran University of Science and Technology, Tehran, Iran. | ||
| چکیده [English] | ||
| In the last few years, the importance of emotional effects in the user experience has stirred some controversy about how to create a multi-sensory experience in products. Surrounding a wide range of products necessitates the creation of a pleasurable experience because interaction with each product creates a unique experience for all users. It can be said, products act as an emotional signal to users, whether designers add emotional features to products deliberately or not. Therefore, anticipation of users' emotional needs and accommodating them with product features, not only plays a crucial role in users' experience but also can be a factor in increasing the level of life quality. Besides, understanding products' emotional features can make a meaningful connection between users and their experience, and ignoring the sensory needs of users can exacerbate negative experiences and eventually take the product out of the production cycle. To wit, studying the sensory needs of users and extracting them in the form of quantitative and qualitative data can prevent future damages. Thus, this research by using the emotional design approach aims to answer this question: is it possible to create a valuable experience in the saffron mill by measuring five sensory characteristics such as pleasure, enjoyment, wish, interest, fascination, or not. Hence for achieving a better answer, two fundamental steps are used in this research; that is combining quantitive and qualitative methods that help to evaluate all test results accurately. In the first step, eight saffron mills were selected for the base experiment and after using by users, their results have recorded as a quantitive table. With this experiment and numerical results, a three-dimensional chart has been created showing products' sensory distances. In the second step to discover users' evaluation, different methods such as laddering questions, user observation, and team interviews has been used. The second step’s results have shown in a table under the name of standards, goals, and attitudes which was a pivotal starting point for creating a product character triangle and designing a new saffron mill. In this part, the new product is evaluated by users and its results have recorded in a numerical table and three-dimensional chart. It should be noted that all the steps of needs extraction have been done by the Pr-EMO method with a three-point Likert scale with three options: I feel, I feel to some extent, I do not feel at all. This study is in the branch of field studies in terms of method and time of data collection. The statistical population of this study has been purposefully selected from people who are very interested in cooking and use more saffron in their food. This research shows that by combining different emotions and creating a product personality instead of focusing solely on the assumed functional features, a more desirable, and lasting experience can be created for users. | ||
| کلیدواژه‌ها [English] | ||
| Emotion-oriented design, valuable experience, product personality, evaluation of sensory characteristics | ||
| مراجع | ||
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آنمیک ون بوئیژن، جاپ دالهویزن و همکاران،۱۳۹۸، راهنمای دیزاین دلفت، ترجمه سهیلا فتحیه، محمد رفیعیان، چاپ اول، نشر ژاله. میشائیل ارل هاف، تیم مارشال،۱۳۹۷، دانشنامه دیزاین، ترجمه منظر محمدی، چاپ اول، نشر مشکی.
ناصرکلینی ممقانی، سارا ابراهیمی،۱۳۹۸، مهندسی کانسی، نقش عواطف و احساسات در فرآیند طراحی صنعتی، چاپ سوم، نشر سمت. دونالد نورمن، 1389، طراحی حسی، ترجمه معصومه حق پرست، جهان بخش سادگی راد، چاپ اول، نشر حرفه هنرمند.
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