基于集成理论模型的自助餐厅餐食卫生防护产品设计研究
Research on Product Design of Cafeteria Food Hygiene Protection Based on Integrated Theoretical Model
汤军 1苏子影1
作者信息
摘要
目的 设计一款安全高效的自助餐食卫生防护设备,解决目前自助餐厅消费者取餐过程中存在的飞沫喷溅导致病原体传播等卫生问题.方法 通过实地调研和访谈等方式梳理总结用户需求,引入层次分析法(AHP)对需求进行权重计算,接着运用质量功能展开理论(QFD)将用户需求转化为相应的技术特征,继而构建质量屋模型,并运用发明问题解决理论(TRIZ)选择相应的发明原理,解决技术矛盾冲突,最终基于模糊综合评价法(FCE)对各解决方案进行筛选与评估.结果 融合AHP、QFD、TRIZ与FCE,有效挖掘了用户需求的关键因素,推导并制定出了自助餐厅餐食卫生防护产品的创新设计方案.结论 AHP、QFD、TRIZ与FCE集成理论模型可为餐食卫生防护相关的产品设计研究提供思路与理论支撑.
Abstract
Objective Design a safe and efficient hygienic protection equipment for cafeteria food to solve the hygienic problems such as pathogens spreading caused by droplets and splashes that exist in the process of picking up food in cafeterias.Methods The user requirements are summarized through field research and interviews,and the hierarchical analysis method(AHP)is employed to calculate the weights of the requirements.The theory of quality function development(QFD)is then utilized to transform the user requirements into the corresponding technical characteristics.Subsequently,the QFD model is constructed,and the theory of TRIZ is applied to select the corresponding invention principle for resolving the technological conflicts.Finally,the solutions are screened and evaluated using the Fuzzy Comprehensive Evaluation(FCE)method.Results This study integrates AHP,QFD,TRIZ,and FCE,effectively explores the key factors of user requirements,and deduces and formulates an innovative design solution for cafeteria food hygiene protection products.Conclusion The integrated theoretical model of AHP,QFD,TRIZ and FCE can provide ideas and theoretical support for product design research related to food hygiene protection.
关键词
产品设计/自助餐卫生防护/AHP/QFD/TRIZKey words
product design/cafeteria hygiene protection/AHP/QFD/TRIZ引用本文复制引用
出版年
2024
NETL
NSTL
万方数据