The work aims to explore a user-need-oriented AR interaction design approach for plastic packaging of liquid foods and beverages, to improve information communication, interactive experience, and recycling guidance. A user need translation pathway supported by KANO, AHP, and QFD was developed. The KANO model was used to classify user needs, AHP was applied to calculate need weights, and QFD was employed to translate the weighted needs into AR packaging design elements. A PET tea beverage bottle was selected for design implementation, followed by user experience evaluation and recognition performance testing. Recognition stability, a clear interaction entry point, and a concise operation process were identified as foundational needs, while ingredient information presentation, product traceability, and lightweight AR access were identified as key optimization needs. The evaluation results showed that AR interactive packaging received higher ratings than conventional packaging in information comprehension, interaction satisfaction, and willingness to recycle, while maintaining relatively stable recognition performance under different test conditions. In conclusion, the proposed design pathway connects user need identification, weight calculation, and AR design element translation, providing a methodological reference for information extension, interactive experience optimization, and recycling guidance in plastic packaging for liquid foods and beverages.
Key words
liquid foods and beverages /
plastic packaging /
smart packaging /
AR interaction /
green recycling
{{custom_sec.title}}
{{custom_sec.title}}
{{custom_sec.content}}
References
[1] 濮子涵, 杨滨. 人工智能辅助技术在包装设计中的应用研究[J]. 包装工程, 2023, 44(12): 273-281.
PU Z H, YANG B.Application of Artificial Intelligence Aided Technology in Packaging Design[J]. Packaging Engineering, 2023, 44(12): 273-281.
[2] YANG B, LIU L, WANG Q, et al.Applications of Augmented Reality in Food Packaging Design: A Mini Review[J]. Frontiers in Food Science and Technology, 2026(6): 1767725.
[3] LI M, SHARUDIN S A B, LI M. Analysis and Optimization of Tea Packaging Design Requirements Based on KANO Model[J]. Procedia Computer Science, 2025(262): 1123-1129.
[4] PORTO DE LIMA B, DA SILVA A F, MARINS F A S. New Hybrid AHP-QFD-PROMETHEE Decision-Making Support Method in the Hesitant Fuzzy Environment: An Application in Packaging Design Selection[J]. Journal of Intelligent & Fuzzy Systems, 2022, 42(4): 2881-2897.
[5] PUTRI M, MAIL A, RAUF N.Analysis of Coffee Product Packaging Development Based on Consumer Preferences Using the Quality Function Deployment (QFD) Method of Budi UMKM in Luwu Regency[J]. Journal of Sustainability Industrial Engineering and Management System, 2022, 1(1): 14-22.
[6] PALANISAMY Y, CHOUDHURY H, KUNNUMPURATH S S, et al.Recent Technological Advances in Food Packaging: Sensors, Automation, and Application[J]. Sustainable Food Technology, 2025(3): 543-566.
[7] IBRAHIM S A, FAHMY H, SALAH S.Application of Interactive and Intelligent Packaging for Fresh Fish Shelf-Life Monitoring[J]. Frontiers in Nutrition, 2021(8): 677884.
[8] KONOPELKO M.Augmented Reality Packaging in Food & Beverages Industry[D]. Lappeenranta: Saimaa University of Applied Sciences, 2019.
[9] STYLIARAS G D.Augmented Reality in Food Promotion and Analysis: Review and Potentials[J]. Digital, 2021, 1(4): 216-240.
[10] BOTINESTEAN C, MELIOS S, CROFTON E.Exploring Consumer Perception of Augmented Reality (AR) Tools for Displaying and Understanding Nutrition Labels: A Pilot Study[J]. Multimodal Technologies and Interaction, 2025, 9(9): 97.
[11] DIMOU V, STYLIARAS G D, SALOMIDIS K.AR-Based Food Traceability as a Means for Sustainable Development[J]. Sustainability, 2024, 16(7): 3037.
[12] MAGNIER L B M, SCHOORMANS J P L. Consumer Reactions to Sustainable Packaging: The Interplay of Visual Appearance, Verbal Claim and Environmental Concern[J]. Journal of Environmental Psychology, 2015(44): 53-62.
[13] BREHENY C, DONLON K, HARRINGTON A, et al.Thermochromic Polymers in Food Packaging: A Comprehensive Systematic Review and Patent Landscape Analysis[J]. Coatings, 2024, 14(10): 1252.
[14] 李清瑶, 闵甜甜, 成传香, 等. 热致变色材料及其在食品智能包装中的应用[J]. 包装工程, 2024, 45(13): 8-17.
LI Q Y, MIN T T, CHENG C X, et al.Thermochromic Materials and Their Applications in Food Intelligent Packaging[J]. Packaging Engineering, 2024, 45(13): 8-17.
[15] 张永年, 赵英杰. 多模态交互包装设计评价体系构建与应用[J]. 包装工程, 2024, 45(20): 366-374.
ZHANG Y N, ZHAO Y J.Construction and Application of Evaluation System for Multimodal Interactive Packaging Design[J]. Packaging Engineering, 2024, 45(20): 366-374.
[16] 黄庆华, 董世品, 王磊, 等. 基于感性工学和SET-KANO-AHP模型的智能奶瓶设计研究[J]. 包装工程, 2025, 46(23): 58-68.
HUANG Q H, DONG S P, WANG L, et al.Design of Intelligent Baby Bottles Based on Kansei Engineering and the SET-KANO-AHP Model[J]. Packaging Engineering, 2025, 46(23): 58-68.
[17] 熊伟斌, 杨勇, 赵恒亮. AR增强现实在包装盒设计中的应用[J]. 包装工程, 2019, 40(21): 135-139.
XIONG W B, YANG Y, ZHAO H L.Application of AR Augmented Reality in Packaging Box Design[J]. Packaging Engineering, 2019, 40(21): 135-139.
[18] KANO N, SERAKU N, TAKAHASHI F, et al.Attractive Quality and Must-Be Quality[J]. Journal of the Japanese Society for Quality Control, 1984, 14(2): 147-156.
[19] SAATY T L.The Analytic Hierarchy Process[M]. New York: McGraw-Hill, 1980.
[20] AKAO Y.Quality Function Deployment: Integrating Customer Requirements into Product Design[M]. Cambridge: Productivity Press, 1990.
[21] CRAWFORD G, WILLIAMS C.A Note on the Analysis of Subjective Judgment Matrices[J]. Journal of Mathematical Psychology, 1985, 29(4): 387-405.
PDF(7652 KB)
