Abstract
This study aims to identify the essential features of photos that make food look “luxury”. The authors consider as Kansei evaluation “Looks luxury” as a hierarchical structure constructed from the impression layer and the physical layer, and modeled it using the impression evaluation and physical features of the image. First, the impression evaluation and a principal component analysis was performed. As a result, four principal components were extracted as the impression layer: glamorous, friendliness, moist feeling and moderate portion. The physical layer used six image features: hue, saturation, brightness, number of pixels, presence of background, and presence of background blur. Next, a “looks luxury” hierarchical structure model was constructed using multiple regression analysis. This made it possible to structure and explain the factors that affect the luxury of the images of cooked dishes.
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References
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Hamada, Y., Takei, Y., Shoji, H. (2020). Analysis of Factors Affecting Luxury of Images of Cooked Dishes. In: Di Bucchianico, G., Shin, C., Shim, S., Fukuda, S., Montagna, G., Carvalho, C. (eds) Advances in Industrial Design. AHFE 2020. Advances in Intelligent Systems and Computing, vol 1202. Springer, Cham. https://doi.org/10.1007/978-3-030-51194-4_123
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DOI: https://doi.org/10.1007/978-3-030-51194-4_123
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