The research on product color design based on harmony rules

机译：基于和谐规则的产品色彩设计研究

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With the deeply research on color theory, it became more and more complicated. Although complete system can make the theory presented perfectly, it also brings the difficulties in design, especially for product color match design. Influenced by traditional Chinese culture, the research analysis on how to match traditional ‘harmony’ rules and ‘change & united’ modern color constitution design and make it theorized and systematic to summarize a set of the easiest way to operate on color match design, which can make it artistic and offer the designer basic theory to analysis and evaluate on product color design.

机译：随着对色彩理论的深入研究，它变得越来越复杂。尽管完整的系统可以使理论得以完美呈现，但它也带来了设计上的困难，特别是对于产品颜色匹配设计。受中国传统文化的影响，对如何匹配传统“和谐”规则和“变更与统一”现代色彩构成设计进行研究分析，使其在理论上和系统上总结出一套最简单的色彩搭配设计操作方法，该方法可以使其具有艺术性，并为设计师提供对产品色彩设计进行分析和评估的基本理论。

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《2011 6th International Conference on Product Innovation Management》|2011年|p.116-119|共4页
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作者
Hefen Su; Weixian Jiang;
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原文格式 PDF
正文语种
中图分类创造发明、先进经验;
关键词
color; harmony; match; produce design;

机译：颜色;和谐;匹配;制作设计;

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2. User activity - product function association based design rules for universal products [J] . Shraddha Sangelkar, Nicholas Cowen, Daniel McAdams Design Studies . 2012,第1期

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3. Using design rules to guide the PSS design in an engineering platform based on the product service lifecycle management paradigm [J] . Claudio Sassanelli, Giuditta Pezzotta, Fabiana Pirola, International Journal of Product Lifecycle Management . 2018,第2期

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4. The research on product color design based on harmony rules [C] . Hefen Su, Weixian Jiang International Conference on Product Innovation Management . 2011

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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

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