Optimisation of garment design using fuzzy logic and sensory evaluation techniques
โ Scribed by Y. Chen; X. Zeng; M. Happiette; P. Bruniaux; R. Ng; W. Yu
- Book ID
- 108122990
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 894 KB
- Volume
- 22
- Category
- Article
- ISSN
- 0952-1976
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
One standard brand of dahi (Indian yogurt) drink available in the market was used for the sensory evaluation of the three samples of dahi drinks prepared, using freezedried dahi powder (20 g), guar gum (0.11 g), locust bean gum (0.11 g), vanilla essence (three drops) and water (200 mL), where sample
To increase customer satisfaction, quality function deployment is used to translate customer needs into technical design requirements ~DRs!. Determination of DRs for product development is very important because these requirements are the vital keys to successful products. The methods used to evalua
This paper presents a new method for estimating the fractal dimension of one-dimensional pro"les. In this approach, the real fractal dimension D is considered as an implicit continuous function of the estimated fractal dimension D , the resolution and several other elements. By approximating this fu