著者

○石塚 裕己 加藤 邦拓 宮下 芳明 梶本 裕之

出版者

特定非営利活動法人 日本バーチャルリアリティ学会

雑誌

第22回日本バーチャルリアリティ学会大会

巻号頁・発行日

2017-08-21

著者

清水 友貴 高橋 英之 伴 碧 石黒 浩 石塚 裕己

雑誌

2023年度 人工知能学会全国大会(第37回)

巻号頁・発行日

2023-04-06

著者

乃生 将也 佐藤 敬子 下川 房男 石塚 裕己

出版者

日本感性工学会

雑誌

日本感性工学会論文誌 (ISSN:18845258)

巻号頁・発行日

vol.19, no.3, pp.301-307, 2020 (Released:2020-08-31)

参考文献数

14

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Tools are indispensable for our daily life. For example, we use knives to process foods or other materials such as resin or wood. Tactile texture sensation which arises when we touch objects directly has been investigated by many groups. However, the sensation caused by the use of tools has not well been explored. In this study, we focused on kitchen knife which we often use for cooking, and evaluated sensation caused by the use of the kitchen knife. In the experiment, we asked 20 participants to cut 12 foods and rate the sensation of each item. Furthermore, we measured force and acceleration to analyze the relationship between sensation and these physical quantities. The result showed that sensation via cutting process can consist of three sensory factors, “ease of cutting”, “density”, and “elasticity”, and these sensory factors relate to the physical quantities.

著者

乃生 将也 佐藤 敬子 下川 房男 石塚 裕己

出版者

日本感性工学会

雑誌

日本感性工学会論文誌 (ISSN:18845258)

巻号頁・発行日

pp.TJSKE-D-20-00012, (Released:2020-08-07)

参考文献数

14

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Tools are indispensable for our daily life. For example, we use knives to process foods or other materials such as resin or wood. Tactile texture sensation which arises when we touch objects directly has been investigated by many groups. However, the sensation caused by the use of tools has not well been explored. In this study, we focused on kitchen knife which we often use for cooking, and evaluated sensation caused by the use of the kitchen knife. In the experiment, we asked 20 participants to cut 12 foods and rate the sensation of each item. Furthermore, we measured force and acceleration to analyze the relationship between sensation and these physical quantities. The result showed that sensation via cutting process can consist of three sensory factors, “ease of cutting”, “density”, and “elasticity”, and these sensory factors relate to the physical quantities.