스마트폰에서의 텍스트 입력을 위한 커서 조작 방식 연구

안준영(Junyoung Ahn),김경도(Kyungdoh Kim) 대한산업공학회 2016 대한산업공학회지 Vol.42 No.5

The soft keyboard with touch interaction is universally available on mobile phone, a variety of previous studies with respect to the soft keyboard on smart devices had been conducted. However, previous studies of cursor control for text entry on smart devices such as smartphone did not performed. In this study, we compared three types of cursor controls (Default, 3D touch, Slide) in smartphone using Fitts’ law and C-D ratio. Then we performed a laboratory experiment with three cursor control types and evaluated using cursor movement time as a quantitative evaluation and 8 subjective metrics for usability as a qualitative evaluation. Then, we discussed what types of cursor control showed better performance and subjective satisfaction through their results. From these results, this study recommended the design guidelines for cursor control on smartphones and developed its study methods as our contributions.

드론 촬영 제어 인터페이스 연구

박경진(Kyeongjin Park),김경도(Kyungdoh Kim) 대한인간공학회 2018 대한인간공학회 학술대회논문집 Vol.2018 No.11

Progress Spinner의 진행 패턴 차이가 사용자의 인지 진행 속도 및 만족도에 미치는 영향 연구

박경진(Kyeongjin Park),김경도(Kyungdoh Kim) 대한산업공학회 2017 대한산업공학회지 Vol.43 No.3

Progress indicators provide information about downloading progress and the remaining time. Two common forms of indicator are bar and spinner. However, most studies have focused on the form of bar. Therefore, we are going to investigate which patterns of progress spinner show better perceived speed and satisfaction. Also the effects of provision of time information were studied. This study provided the progress spinner with different patterns with 4 seconds and 12 seconds download latencies. The participants evaluated overall satisfaction and perceived downloading speed. As a result, ‘Speed Up’ patterns showed the higher perceived downloading speed and satisfaction than ‘Speed Down’ patterns. In 4s situation, it was better with time information was absent. In 12s situation, it was higher in terms of the perceived downloading speed when time information was provided.

키보드의 사용자 만족도에 영향을 주는 감성 및 디자인 요소에 대한 연구

박진상(Jinsang Park),김성돈(Seongdon Kim),김경도(Kyungdoh Kim) 대한산업공학회 2018 대한산업공학회지 Vol.44 No.3

Since the introduction of PCs, a keyboard, one of the most common input devices, has been studied primarily in terms of usability. Nowadays, the elements that can stimulate human affection are getting more attention. Therefore, this study explored the affection and design elements affecting user satisfaction of the keyboard. We selected 12 pairs of affective vocabularies related to the tactile feedback among the various affective attributes. Also, six common design elements of the keyboard were extracted. We then quantified the relationship between affection and user satisfaction using regression analysis and explored the relationship between design and affective attributes through correlation coefficients. Finally, we derived major design elements that affect user satisfaction through Quality Function Development (QFD) method. As a result, we were able to bring coolness, refreshing, familiarity, comfort, and firmness as the main affection. In addition, the pressure point force, reset point, actuation force, and key trigger travel were derived as the main design elements.

Progress Indicator의 분할제시가 인지 대기시간 및 만족도에 미치는 영향 연구

신동윤(Dongyun Shin),박경진(Kyeongjin Park),김경도(Kyungdoh Kim) 대한산업공학회 2018 대한산업공학회지 Vol.44 No.4

The aim of this study is to apply the partitioning technique used in the education and marketing to progress indicator and to confirm the effect on perceived waiting time and satisfaction. 30 young adults participated in the experiment. Progress Indicators were given for 3 durations based on previous studies. The maximum partition level of progress indicators was 4. The bar and spinner types were provided. A total of 24 progress Indicators (4 Partitions (1~4)×3 durations (4s, 10s, 20s)×2 Shapes (Bar, Spinner)) was given. Participants rated perceived waiting time and overall satisfaction on each progress indicator. Experimental results showed that the effects of partitioning, duration, and shape on perceived waiting time were statistically significant. As the number of partition increases, perceived waiting time was decreased. Duration of progress indicator and perceived waiting time were linearly related. Users preferred bar types rather than spinner types. Effects of duration and shape on overall satisfaction were statistically significant, but the one of partitioning was not. According to gathered comments, the excess of partitioning led to eye fatigues or annoyance.

태블릿 PC에서의 스타일러스 펜 및 손 기반인터랙션을 위한 소프트 키보드 타입 비교

안진호(Jinho Ahn),안준영(Junyoung Ahn),이재일(Jai Ill Lee),김경도(Kyungdoh Kim) 대한산업공학회 2016 대한산업공학회지 Vol.42 No.1

Pen-based interaction is universally available on smart devices and especially on Tablet PCs. Previous studies compared various input methods like fingers, a mouse or a stylus pen on PCs or on a touchscreen based devices such as smart phones. At the same time, various soft keyboard applications are being developed on application stores of smart devices. However, these previous studies did not suggest which one is a suitable keyboard application for Tablet PCs when users perform a certain interaction as input type. In this study, we compared two types of input methods (finger and pen) and three types of soft keyboard applications (QWERTY, Gesture and Swype) in a Tablet PC using performance measurements (accuracy and input speed) and discussed what types of applications showed better performance with each interaction on tablet PC. From these results, recommendations for the keyboard types depending on the input methods on tablet PCs were developed.

범죄 예방 환경 설계를 위한 최적의 색채와 조명 수준의 탐색 연구

박진상(Jinsang Park),정므엘(Meuel Jeong),박채린(Chae Rin Park),김경도(Kyungdoh Kim) 대한인간공학회 2018 大韓人間工學會誌 Vol.37 No.2

Objective: This study explored the optimal level of color and light level for crime prevention environment design (CPTED) focusing on pedestrian emotions in night environment. Background: As a solution to reduce the crime that occupies the highest proportion of various social unrest factors, the crime prevention environment design (CPTED) technique is being used. Method: Color (21 levels) and light (3 levels) were selected as efficient design factors to reduce the fear of crime. Five pairs of emotional words related to "fear of crime" were derived. We provided the nighttime alley environment composed of various combinations of color and light using the simulator. The participants answered the questionnaire composed of 7 points of Likert scale. Results: There was a difference in fear of crime according to color in all emotional lexical pairs. Also, in all emotional lexical pairs except one pair, female showed higher fear of crime than male. Conclusion: This study suggested the optimal combination of color and light in alley environment. Color (19), (20), and (21) showed low fear of crime in all light levels. Color (17) showed low fear of crime in Light (Blue). And color (18) showed low fear of crime in Light (Blue) and Light (Orange). In particular, color (8), (11), and (16) did not show low fear of crime, but they showed low fear of crime when it matched light (Blue). Application: From the point of view of integrating color and light in crime prevention environment design, the combination of color and light proposed in this study is highly recommended.

치킨 유형 및 소스별 소비자 선호도 연구

박경진(Kyeongjin Park),안진호(Jinho Ahn),전영호(Young Ho Chun),성동은(Dong Eun Sung),김경도(Kyungdoh Kim) 대한인간공학회 2018 大韓人間工學會誌 Vol.37 No.5

Objective: We conducted an experiment about consumer preferences with chicken types and sauces to provide an implication for chicken menu development. Background: In the food service industry, chicken franchises have studied the consumer preferences for the menu development to enhance its competitiveness. It was necessary to investigate the preferences for the chicken types and the sauces sufficiently since cooking methods and sauces for chicken have been diversified. Method: We compared three types of chickens and four sauces. 30 Participants evaluated each combination of chicken types and sauces in terms of the flavor, texture, appearance and satisfaction. Results: The flavor of chickens with a spicy sauce and no sauces was preferred. The oven chicken with barbecue sauce showed a higher flavor than other chicken combinations, and the crispy chicken with chili sauce had a higher flavor than other chicken combinations. Participants also had higher appearance scores for red sauces. Overall satisfaction was affected by flavor, texture and appearance in order. Conclusion: In chicken menus, fried chicken and spicy chicken must be provided. Barbecue sauce matched well with oven chicken and chili sauce was good for crispy chicken only. When developing new chicken menus, we should focus on flavor and texture. Application: This results can contribute to chicken menu developments to enhance the competitiveness of chicken franchises.