Developing an intelligent virtual reality interactive system based on the ADDIE model for learning pour-over coffee brewing

Yu, Shih‐Jou; Hsueh, Yu-Ling; Sun, Jerry Chih‐Yuan; Liu, Hao-Ze

doi:10.1016/j.caeai.2021.100030

Cited by 47 publications

(35 citation statements)

References 28 publications

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“…Fresh, roasted and ground coffee discharged carbon dioxide gradually. When hot water was poured into coffee and infiltrated the coffee ground, carbon dioxide was immediately purged out resulting in bobbing on the surface of coffee ground, called bloom 18 . Then, more hot water was poured; the drip rate increased at 50 s and reached the second‐high peak at 90 s. At the time, the drip rates of each coffee in ascending order were Kalita filter (2.29 g/s), stainless‐steel filter (4.44 g/s), V60 filter (5.50 g/s) and flannel cloth filter (7.31 g/s).…”

Section: Resultsmentioning

confidence: 99%

Study on coffee flavour of various pour‐over brews

Chen

Kuo

Fang

2022

Flavour & Fragrance J

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Coffee filters and drippers advertised with various functions such as balanced flavour, sweeter taste and plentiful coffee scene are popular options for hand‐brewed coffee lovers. This study investigated the flavour of filtered coffee brewed by various coffee filters including Hario V60 filter, Kalita filter, flannel cloth filter and stainless‐steel (screen) filter based on the physical and chemical properties of the beverages. The results showed that the extraction time of V60 and flannel cloth filter were shorter. Kalita filter offered longer extraction time and obtained the highest amount of chlorogenic acids than other drippers. In the volatile profiles of aroma compounds, flannel cloth and stainless‐steel filters obtained higher total volatile compounds that may due to less volatiles were absorbed by filter material compared with paper filters, V60 and Kalita. Combined physical and chemical data among four extraction methods, partial least squares‐discriminant analysis (PLS‐DA) was able to separate samples into approximate four clusters. 2‐Acetylfuran and 3‐methyl‐phenol were found fluctuated wildly among samples and would be important factors for the differentiation of pour‐over coffee. This study suggested that the four coffees brewed by different filters have their own characteristic aroma profiles and did show their differences based on the chemical compositions caused by dripping speed and the interactions with filters.

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Section: Resultsmentioning

confidence: 99%

Study on coffee flavour of various pour‐over brews

Chen

Kuo

Fang

2022

Flavour & Fragrance J

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“…Yu (2021) utilized the ADDIE paradigm to create an intelligent virtual reality (VR) interactive system for learning how to make pour-over coffee. The findings revealed that the intelligent VR interactive system matched the participants' learning needs and improved their learning performance [26].…”

Section: Introductionmentioning

confidence: 94%

Remote Laboratory as an Educational Tool in Robotics Experimental Course

Pang

Cui²,

Gao³

2022

Int. J. Emerg. Technol. Learn.

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A remote lab is a technology that allows participants to efficiently conduct experimental teaching where users can connect to lab equipment from anywhere without being in a specific physical location. The COVID-19 pandemic affects all areas of human activity. As a result, students did not receive face-to-face instruction, and access to the laboratory was limited or practically impossible, and access to laboratory facilities has been limited or nearly impossible. Especially in engineering education, students’ practical abilities cannot be developed comprehensively. In this paper, this paper built an online remote robotics experiment system using digital twin (DT) technology and IoT technology and adopted ADDIE (Analysis, Design, Development, Implementation, and Evaluation) teaching method. With these measures, students can design and debug robot programs at home, just like in the laboratory. This study sent questionnaires to 64 students, and 58 were returned. The results show that more than 80% of students believe that the remote labs for industrial robotics courses have improved the efficiency and quality of students' skills training as opposed to virtual simulation and watching videos on the computer.

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“…Furthermore, the VR content was developed to fulfill six psychological processes (i.e., sensory memory, encoding, planning, movement control, active manipulation, and adaptation). Additionally, the analysis, design, development, implementation, and evaluation (ADDIE) model is a common instructional system design to develop the instructional and evaluate the VR system (Kim, 2021;Yu et al, 2021). Thus, the ADDIE model was utilized as an important phase for improving the VR learning environment and performance of the participants in the study.…”

Section: Vr-based Cognitive Interventionmentioning

confidence: 99%

Virtual Reality-based Cognitive Intervention for Enhancing Executive Functions in Community-dwelling Older Adults

Makmee

Wongupparaj

2022

Psychosocial Intervention

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With the rapid growth of the older population globally, it is anticipated that age-related cognitive decline in the prodromal phase and more severe pathological decline will increase. Moreover, currently, no effective treatment options for the disease exist. Thus, early and timely prevention actions are promising and prior strategies to preserve cognitive functions by preventing symptomatology from increasing the age-related deterioration of the functions in healthy older adults. This study aims to develop the virtual reality-based cognitive intervention for enhancing executive functions (EFs) and examine the EFs after training with the virtual reality-based cognitive intervention in community-dwelling older adults. Following inclusion/exclusion criteria, 60 community-dwelling older adults aged 60-69 years were involved in the study and randomly divided into passive control and experimental groups. Eight 60 min virtual reality-based cognitive intervention sessions were held twice a week and lasted for 1 month. The EFs (i.e., inhibition, updating, and shifting) of the participants were assessed by using standardized computerized tasks, i.e., Go/NoGo, forward and backward digit span, and Berg's card sorting tasks. Additionally, a repeated-measure ANCOVA and effect sizes were applied to investigate the effects of the developed intervention. The virtual reality-based intervention significantly improved the EFs of older adults in the experimental group. Specifically, the magnitudes of enhancement were observed for inhibitory as indexed by the response time, F(1) = 6.95, p < .05, η p 2 = .11, updating as represented by the memory span, F(1) = 12.09, p < .01, η p

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Developing an intelligent virtual reality interactive system based on the ADDIE model for learning pour-over coffee brewing

Cited by 47 publications

References 28 publications

Study on coffee flavour of various pour‐over brews

Study on coffee flavour of various pour‐over brews

Remote Laboratory as an Educational Tool in Robotics Experimental Course

Virtual Reality-based Cognitive Intervention for Enhancing Executive Functions in Community-dwelling Older Adults

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