碩士 / 聖約翰科技大學 / 工業工程與管理系碩士班 / 107 / With the development of lighting technology and the consideration of energy saving and
carbon reduction, the use of LED light sources is becoming more and more extensive.
However, how to find a suitable combination of light sources to enhance the consumer's
purchasing intention still needs further research, especially fresh food. In order to
explore the influence of color temperature and hue of LED light source on the
preference of fresh fish, the literatures review firstly conducted a questionnaire design
and investigate the fresh fish vendors and consumers. The analysis showed that
consumer has high importance for the lighting consideration of fresh fish. The color
temperature illumination of different light sources has a significant impact on the
preference of different fresh fish. Different types of fresh fish should be matched with
appropriate lighting to enhance consumer preference and purchase intention.
| Identifer | oai:union.ndltd.org:TW/107SJSM0031001 |
| Date | January 2019 |
| Creators | LIOU,JYUN-KAI, 劉峻凱 |
| Contributors | 劉伯祥 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 60 |
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