Correlation between haptically perceived quality characteristics and measured technical parameters for leather surfaces

Abstract

Rapidly changing market conditions and intense competition force companies to secure their market position through constant customer-focused innovation. To achieve the highest possible overlap between customer requirements and product characteristics, customers' subjective opinions have to be taken into account. For customers it is difficult to accurately describe their exact requirements regarding the products they want. In this paper a methodology is presented, that is able to measure and implement exact requirements of human judgment and correlate them with technical parameters.

Measuring the Haptic Perception of Leather Surfaces

“…Depending on the surface, the maximum difference for one descriptor's average value varied from 1.25 and 1.64 on scale of 10. [6] Figure 3. Accuracy of repetitive investigations Thus, the objective to develop a method for comparing human and metrological parameters, the verification of this method for other materials and the determination of perception thresholds has been achieved.…”

“…[5] In order to give specific design recommendations for product development, a relationship between the subjective product rating by the customer and the objectively measured technical attributes must be established. [6] Therefore several questions have to be answered: 1.…”

“…The compiled results will be used for quality evaluation and anticipation of possible human sensations, in order to ensure a customer-oriented and resource-efficient product development. [6] …”

Inspection System for Benchmarking of Perceived and Technical Characteristics of Surfaces

“…Step 2: A sensory study was conducted in analogy to the sensory evaluation method developed by Falk et al [9]. Within the study, 56 subjects were asked to evaluate the dissimilarity of each surface compared to every other surface in terms of their perceived roughness, on a seven point scale (1 indicating a very small and 7 a very high dissimilarity).…”

“…[6] [7] Characterization can be done using subject based so called "sensory studies". The profile method [8] originating in the food industry and derivate of this method [9] are effective methods for sensory studies. In the sense of the topic of "Soft metrology" the characterization of the perceived quality parameters can be seen as an original "measurement.…”