Search results

The purpose of this paper is to investigate children’s perception of a product’s physical attribute (size) when presented with brand elements (brand name and brand logo) manipulated using sound and shape symbolism principles (brand name sounds and brand logo shape), across children of different developmental ages.

The relationship between sounds and shapes was examined in a pilot study. A 2 × 2 experiment was then undertaken to examine the effect of brand name characteristics (front vowel sound versus back vowel sound) and brand logo design (angular versus curved) on children’s (from 5 to 12 years) product-related judgments.

Older children use non-semantic brand stimuli as a means to infer physical product attributes. Specifically, only older children are able to perceive a product to be smaller (larger) when the product is paired with a brand name containing a front (back) vowel sound or an angular (curved) brand logo (single symbolic cue). We illustrate that brand logo-related shape symbolism effects are weaker and appear later in age when compared with brand name-related sound symbolism effects. Further, younger children are able to infer product attribute meaning when exposed to two symbolic cues (that is, brand name and brand logo).

When selecting an inventive brand element, consideration should be given to the relationship between the vowel sounds contained in a brand’s name and product attributes, and also the shape of the brand’s logo and product attributes.

This is the first experiment undertaken to examine the combination of brand name- and brand logo-related symbolism effects in the context of children. We demonstrate that age-based bounds may be overcome through the provision of multiple symbolic cues.

The purpose of this paper is to examine the coupled heat and mass transport of different shaped porous moist objects in a rectangular channel under the effects of convective drying. Numerical simulations were performed under turbulent conditions for cylindrical, triangular and rectangular shaped different food products in a two-dimensional channel.

Finite element method was used for the unsteady problem and, effects of drying air velocity (AV) and temperature on transport mechanism were evaluated. Three different food materials were used for the circular shaped object and drying performance of the products under different conditions was compared.

Results showed that, changing the air temperature has an important effect on drying for all shaped objects and all materials. The same effect was seen for the AV as, increasing the velocity had positive effects on drying. Two identical objects were placed in the channel one behind the other, and this configuration showed that location of the object in the channel is also important for drying. The moisture content in the object at the front is lower than in the object behind at the end of drying.

This paper can provide technical support to optimize drying performance in the industry with comprehensive data for the process.

The purpose of this study is to theoretically probe the shape impacts of nano-particle on boundary layer flow of nano-fluid toward a stretching cylinder with heat-transmission effects. The base fluid used for this study is pure water, and aluminum oxide nano-particles are suspended in it. Four different shapes of nano-particle, namely, cylindrical, brick, platelets and blades, are considered to carry out the study.

The problem is modelled mathematically and the nonlinear system of equations is attained by using appropriate transmutations. The solution of transmuted equations is achieved by utilizing a shooting technique with Fourth-Fifth order Runge–Kutta Fehlberg scheme. Numerically attained results are elucidated through graphs and tables which are further compared under limiting cases with existing literature to check the validity of the results.

It is observed that fluid velocity and temperature of cylindrical shaped water nano-fluids are more than the nano-fluid having brick-shaped nano-particles. Moreover, it is seen that the nano-fluids suspended with platelets-shaped nano-particles have higher velocity and temperature than the nano-fluids containing blade-shaped nano-particles. The curvature parameter and nano-particles volume fraction have increasing effects on flow velocity and temperature of nano-fluids containing all types of nano-particle shapes.

Numerous authors have examined the impacts of nano-particle shapes on characteristics of heat transfer and fluid flow. However, to the best of the authors’ knowledge, the shape impacts of nano-particles on boundary layer flow of nano-fluid toward a stretching cylinder with heat-transmission effects have not been discussed. So, to fulfill this gap, the present paper explicates the impacts of various nano-particle shapes on Al₂O₃–water-based nano-fluid flow past a stretching cylinder with heat-transfer effects.

Research on cross-modal sensory interactions has shown that visual aspects of food can influence consumer's expectation and perception of taste, mouthfeel and liking. This paper aims to investigate the effects of a rounded (“bouba”) and a squared (“kiki”) shape on expected and perceived sweetness, bitterness, creaminess and liking of chocolates.

Brazilian consumers (N = 230) divided into two groups of 115 individuals each evaluated five chocolates containing 30, 40, 50, 60 and 70% of cocoa. One of the groups evaluated all formulations in the rounded shape and the other in the squared shape. Results were analysed with mixed multivariate analysis of variance (mixed-MANOVA) between shapes, repeated-measures MANOVA between pre- and post-tasting and Pearson's correlation analysis was performed between liking ratings and sweetness, bitterness and creaminess confirmation/disconfirmation.

The study found significant effects (p < 0.05) of shape on expected and perceived creaminess but not on other attributes; of cocoa percentage (30, 40, 50, 60 and 70%) on all four attributes; and time (pre- and post-tasting) on sweetness, bitterness and liking but not creaminess. Finally, it found significant negative correlations between the creaminess difference indices and the liking ratings for the 30, 50 and 60% chocolates.

This study reports that consumers may expect and perceive chocolates as creamier in a rounded shape than in an angular shape and that if the expectation of creaminess is not confirmed by sensory perception, acceptability may be negatively affected.

Restorative experiences relieve fatigue or stress, leading people to feel more energetic. Activation theory and the nature–dose framework hold travel duration as a crucial influence on restorative effects, yet these factors may not demonstrate a simple linear relationship. This paper, thus, aims to explore the relationship between travel duration and restoration based on a survey conducted during a seven-day holiday (the longitudinal data spanned two months); and explore the reasons for this relationship and the mechanisms for lasting restorative effects based on diary analysis.

Mixed methods were used in this study. Questionnaires regarding restorative effects were administered to 232 people at six time points before, during and after a holiday. Participants were also asked to keep a diary during their trips. Data were first tested for common method bias and were then processed via independent sample t-tests, analysis of variance and time-series analysis.

Restorative effects were consistently higher in the travel group than in the non-travel group. Additionally, an inverted U-shaped relationship emerged between travel duration and the restorative effects of a holiday; a moderate duration had stronger restorative effects than a duration that was too long or too short. More importantly, the study found that participants who traveled for a moderate duration (longer or shorter) engaged in non-judgmental challenging (relaxing) activities at least once. They also demonstrated greater eudaimonism (hedonism) and stronger, more sustained restoration versus the original set point. In addition, results revealed how travel activities, emotions, moderators and restorative effects were constructed.

Longitudinal data indicated an inverted U-shaped relationship between travel duration and restoration. Achieving lasting restorative effects requires effort and non-judgmental challenging activities for a moderate travel duration and frequency. The study uncovered mechanisms influencing the relationship between travel experiences and restorative effects. The results offer guidance for research on “travel prescriptions” and for the health and stress relief market.

Inverted U-shaped curve for different travel durations and restorative effects at T3.

The non-judgmental challenging group showed lasting and stronger restorative effects over the next two months.

恢复性体验是指从疲劳或压力状态恢复到感觉更好或更有活力的状态。基于激活理论和自然剂量框架, 旅行停留时长是恢复效果的一个关键变量, 但两者之间可能并不是简单的线性关系。本文旨在（1）基于两个月的纵向数据, 探讨固定假期旅行停留时长与恢复效果之间的关系; （2）根据假期日记内容进一步分析以上关系产生的可能原因及达到持久恢复效果的作用关系。

该研究采用了混合方法。在度假前、度假中和度假后的六个纵向时间点, 对232人进行了与恢复效果有关的问卷调查。且参与者在整个假期中每天记日记。对数据进行了常见方法偏倚、独立样本t检验、方差分析和时间序列分析。

（1）在整个调查期间, 旅行组的恢复效果始终高于非旅行组; （2）旅行停留时长与恢复效果之间的关系呈倒U型, 适度的旅行停留时长可以得到更好的恢复效果; （3）适度（太长或太短）旅行停留时长的参与者更多地参与非评判的挑战性（享乐性）的活动, 表现出更大的实现主义（享乐主义）倾向, 并获得了更强、更持久的恢复效果。进一步地, 研究结果揭示了旅游活动类型、情绪、调节变量和恢复性效果之间的作用关系。

纵向数据分析表明旅行停留时长和恢复效果之间呈现倒U型, 要实现持久的恢复效果需要努力参与非评判的挑战性活动。这项研究揭示了旅行体验和恢复效果之间的关系, 研究结果为促进旅游成为健康和压力缓解市场的处方提供了理论基础和实践指导。

Las experiencias reparadoras alivian la fatiga o el estrés, haciendo que las personas se sientan con más energía. La teoría de la activación y el marco naturaleza-dosis sostienen que la duración del viaje es una influencia crucial en los efectos reconstituyentes que provocan en las personas, aunque estos factores pueden no demostrar una relación lineal simple. Así pues, este artículo pretende 1) explorar la relación entre la duración del viaje y la recuperación de las personas, a partir de una encuesta realizada durante unas vacaciones de 7 días (los datos longitudinales abarcaron dos meses); y 2) explorar las razones de esta relación y los mecanismos de los efectos reparadores duraderos a partir del análisis de diarios.

En este estudio se utilizaron métodos mixtos. Se administraron cuestionarios sobre los efectos reconstituyentes a 232 personas en seis momentos antes, durante y después de unas vacaciones. También se pidió a los participantes que llevaran un diario durante sus viajes. En primer lugar, se comprobó que los datos no presentaran sesgos por métodos comunes y, a continuación, se procesaron mediante pruebas t de muestras independientes, análisis de la varianza y análisis de series temporales.

Los efectos reparadores fueron sistemáticamente mayores en el grupo que viajó que en el que no viajó. Además, surgió una relación en forma de U invertida entre la duración del viaje y los efectos reconstituyentes de las vacaciones; una duración moderada tuvo efectos reparadores más fuertes que una duración demasiado larga o corta. Por último, los participantes que viajaron durante una duración moderada (más larga o más corta) realizaron más actividades estimulantes no perjudiciales (relajantes). También demostraron un mayor eudaimonismo (hedonismo) y una recuperación más fuerte y sostenida en comparación con el punto de partida inicial. Los resultados revelaron cómo se relacionaban las actividades de viaje, las emociones, los moderadores y los efectos reparadores.

Los datos longitudinales indicaron una relación en forma de U invertida entre la duración del viaje y la recuperación de las personas. Lograr efectos reparadores duraderos requiere esfuerzo y actividades para una duración moderada del viaje. El estudio descubrió mecanismos que influyen en la relación entre las experiencias de viaje y los efectos reconstituyentes. Los resultados ofrecen orientaciones para la investigación sobre las “recetas de viaje” y para el mercado de la salud y el alivio del estrés.

This paper aims to explore particle shape effect on Cu-H₂O nanoparticles over a moving plate in the presence of nonlinear thermal radiation. To characterize the effect, particle shape and viscous dissipation are considered. Convergent solutions for the resulting nonlinear systems are derived and the effects of embedded parameters of interest on velocity and temperature field are examined.

The Runge–Kutta–Fehlberg fourth-fifth order method along with shooting technique is used to solve the governing equations (6) and (7) with boundary conditions (8). A suitable finite value of η_∞ is considered in such a way that the boundary conditions are satisfied asymptotically.

The results show an increase in both the heat transfer and thermodynamic performance of the system. However, among the three nanoparticle shapes, disk shape exhibited better heat transfer characteristics and heat transfer rate. On the other hand, the velocity profile enhances with increasing values of ϕ in the first solution, but the opposite trend was found in the second solution.

The present paper deals with an exploration of particle shape effect on Cu-H₂O nanoparticles over a moving plate in the presence of nonlinear thermal radiation. To characterize the effect, particle shape and viscous dissipation are considered. Convergent solutions for the resulting nonlinear systems are derived and the effects of embedded parameters of interest on velocity and temperature field are examined. The skin friction coefficient and Nusselt number are numerically tabulated and discussed. The results show an increase in both heat transfer and thermodynamic performance of the system. However, among the three nanoparticle shapes, disk shape exhibited better heat-transfer characteristics and heat-transfer rate. On the other hand, the velocity profile enhances with increasing values of ϕ in the first solution, but the opposite trend was found in the second solution.

Restaurant operators often use auspicious connotations embedded in the names and shapes of dishes to increase consumers’ purchase intentions. However, the interaction effect of multiple auspicious cues (i.e. food name and shape) on purchase intentions has rarely been examined in the restaurant context. Thus, grounded in processing fluency theory, this study investigates the direct influence of the two-way interaction effect of food name (auspicious vs nonauspicious) and shape (auspicious vs. nonauspicious) on purchase intentions and its indirect influence via perceived auspiciousness and positive emotions.

Utilizing a 2 (food name: auspicious name vs. nonauspicious name) × 2 (food shape: auspicious shape vs. nonauspicious shape) between-subjects design, the authors conducted two experimental studies with 356 Chinese customers. In Study 1, which focused on a main dish, we investigated the two-way interaction effect food name × food shape on purchase intentions. In Study 2, we replicated this experimental study by focusing on a different food type (i.e. dessert) to test the direct and indirect influences of the two-way interaction of food name × food shape on purchase intentions through perceived auspiciousness and positive emotions.

The results reveal that the congruity condition of auspicious names and shapes significantly influences consumers’ purchase intentions. Congruity with auspicious food cues also indirectly affects purchase intentions through consumers’ perceived auspiciousness and positive emotions. These effects were consistently observed in two experimental studies analyzing different dish types (main dish and dessert).

Restaurateurs should consider utilizing auspicious food cues to attract customers. Specifically, they should combine both food name and shape to increase their perceived auspiciousness and sales.

This study tested processing fluency theory using auspicious food cues. This study contributes to the hospitality literature by improving our understanding of the congruence effect by exemplifying the conceptual alignment between food name and food shape.

This paper aims to numerically examine the mixed convection of SiO₂-water nanofluid flow in a three-dimensional (3D) cubic cavity with a conductive partition considering various shapes of the particles (spherical, cylindrical, blade, brick). The purpose is to analyze the effects of various pertinent parameters such as Richardson number (between 0.1 and 10), Hartmann number (between 0 and 10), solid nanoparticle volume fraction (between 0 and 0.04), particle shape (spherical, cylindrical, blade, brick) and different heights and lengths of the conductive partition on the fluid flow and heat transfer characteristics.

The numerical simulation was performed by using Galerkin-weighted residual finite element method for various values of Richardson number, Hartmann number, solid nanoparticle volume fraction, particle shape (spherical, cylindrical, blade, brick) and different heights and lengths of the conductive partition. Two models for the average Nusselt number were proposed for nanofluids with spherical and cylindrical particle by using multi-layer feed-forward neural networks.

It was observed that the average Nusselt number reduces for higher values of Richardson number and Hartmann number, while enhances for higher values of nanoparticle volume fraction. Among various types of particle shapes, blade ones perform the worst and cylindrical ones perform the best in terms of heat transfer enhancement, but this is not significant which is less than 3 per cent. The average Nusselt number deteriorates by about 6.53per cent for nanofluid at the highest volume fraction of spherical particle shapes, but it is 11.75per cent for the base fluid when Hartmann number is increased from 0 to 10. Conductive partition geometrical parameters (length and height) do not contribute to much to heat transfer process for the 3D cavity, except for the case when height of the partition reaches 0.8 times the height of the cubic cavity, the average Nusselt number value reduces by about 25per cent both for base fluid and for nanofluid when compared to case with cavity height which is 0.2 times the height of the cubic cavity.

Based on the literature survey, a 3D configuration for MHD mixed convection of nanofluid flow in a cavity with a conductive partition considering the effects of various particle shapes has never been studied in the literature. This study is a first attempt to use a conductive partition with nanofluid of various particle shapes to affect the fluid flow and heat transfer characteristics in a 3D cubic cavity under the influence of magnetic field. Partial or all findings of this study could be used for the design and optimization of realistic 3D thermal configurations that are encountered in practice and some of the applications were already mentioned above. In this study, thermal performance of the system was obtained in terms of average heat transfer coefficient along the hot surface, and it is modeled with multi-layer feed-forward neural networks.

The purpose of this paper is to test the brand elongation effect which is defined as the impacts of the aspect ratio of logo on consumers’ temporal property assessment and brand evaluation.

This paper provides a theory with experiments.

The brand elongation effect that strip-shaped logos can make consumers perceive temporal property longer than square-shaped logos has been testified with three pairs fictional logos and one pair real-life one. The valence of temporal property moderates the effect on evaluation of temporal property. The perceived temporal length mediated the shape effect on brand evaluation only when the temporal property is important (vs unimportant) for the product.

This study only deals with the elongation effect of logos’ aspect ratio, without discussing the impact of color, angle/roundness or other graphic properties of logos on consumer attitudes.

This study not only provides empirical supports to update brand logos but also further illustrates that some subtle properties of logos can result in influences that are both significant and substantial.

This research enriches the literature of branding and metaphorical cognition. The findings of this study provide direct implications for brand managers to design logos and manage multi-shape brand logos.

The shape of a product plays a crucial role in shaping consumer behavior. Despite the voluminous research on factors influencing consumers’ shape preferences, there remains a limited understanding of how the busy mindset, a mentality increasingly emphasized by marketing campaigns, works. This study aims to fill this gap by exploring the relationship between a busy mindset and the preference for angular-shaped versus circular-shaped products and brand logos.

This research consists of seven experimental studies using various shape stimuli, distinct manipulations of busy mindset, different assessments of shape preference and samples drawn from multiple countries.

The findings reveal that a busy mindset leads to a preference for angular shapes over circular ones by amplifying the need for uniqueness. In addition, these effects are attenuated when products are scarce.

This research represents one of the pioneering efforts to study the role of a busy mindset on consumers’ aesthetic preferences. Beyond yielding insights for practitioners into visual marketing, this research contributes to the theories on the busy mindset and shape preference.