Effects of LED Light Color Temperature and Hue onPreference Degrees of Fresh Fish

• Main Authors: LIOU,JYUN-KAI, 劉峻凱
• Other Authors: 劉伯祥
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/fn9v4h

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.