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研究生: 陳怡如
Yi-ru Chen
論文名稱: 日期標示在易腐性食品的新鮮度評價上之效果
Effects of Date Markings on Freshness Evaluation for Perishable Products
指導教授: 葉明義
Ming-yih Yeh
口試委員: 吳宗祐
Tsung-yu Wu
蕭中強
Chung-chiang Hsiao
學位類別: 碩士
Master
系所名稱: 管理學院 - 企業管理系
Department of Business Administration
論文出版年: 2012
畢業學年度: 100
語文別: 中文
論文頁數: 48
中文關鍵詞: 日期標示新鮮度易腐性食物
外文關鍵詞: date markings, date labeling, freshness, perishable products
相關次數: 點閱:180下載:6
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本研究旨在探討不同組合的日期標示,如何影響消費者對於易腐性食品的新鮮度判斷。我們認為,當消費者在判斷食物的新鮮度時,會受到製造日期標示(M)所影響,但是受到保存期限標示(L)或是到期日期標示(E)的影響效果卻不大。我們證實了,當食品是屬於接近製造日期時,有製造日期的標示組合(MLE, ML, and ME),相較於沒有製造日期的標示組合(LE and E),有較高的新鮮度評價。然而當食品已經過了一半時間,或甚至快接近到期時,消費者則是對於沒有製造日期的標示組合,比起有製造日期的標示組合,有較高的新鮮度感受。當面對同時有保存期限與到期日期的標示時(LE),消費者在有推算出製造時間的情況下,新鮮度評價會與有製造日期資訊的標示組合相同(MLE = ML = ME = LE_推m)。反之,消費者在沒有推算出製造時間的情況下,新鮮度體會則是趨近於僅有到期日期標示(LE_無推m = E)。在任何時間下,知道製造日期的標示組合(MLE, ML, ME, and LE_推m)之間是呈現無差異的情形,同時不知道製造日期的標示組合(LE_無推m and E)彼此之間也無顯著的差別。


This study aimed to explore different combinations of date labeling that how to influence consumers those freshness judgment of perishable products. We believe that when consumers judge the freshness of perishable product will be subject to manufacture date (M) on the perishable product, but by the shelf life (L) or expiration date (E) the effect is not large. We show that when those perishable products are near manufacture time, consumers have higher freshness evaluations of perishable products with date of manufacture marked (ie., MLE, ML, and ME), compared with no date of manufacture marked (ie., LE and E).However, when perishable products are over half these times of product life cycles, or even approaching their expiration dates, consumers have higher evaluations of the perishable products with no date of manufacture marked, compared with date of manufacture marked. When consumers try to figure out the manufacture time of perishable product with shelf life and expiry date marked, their freshness evaluations are the same as the perishable products with manufacture date marked (ie., MLE =ML = ME = LE_figure out m ). On the contrary, if they don’t try to figure out the manufacture time of perishable product with shelf life and expiry date marked, their freshness evaluations are closer to only the expiration date marked (ie., LE_no figure out m = E). At any time, it is no different among the perishable products that consumers know manufacture dates (ie., MLE, ML, ME, and LE_figure out m), and it is also no different among the perishable products that consumers don’t know manufacture dates (ie., LE_no figure out m and E).

目錄 摘要 I ABSTRACT II 致謝 III 圖表目錄 VI 第一章 緒論 1 第一節 研究背景與動機 1 第二節 研究目的 3 第二章 文獻探討 5 第一節 日期標示的效果 5 第二節 有無推算製造日期的干擾效果 8 第三節 當下離製造日期遠近的干擾效果 9 第三章 實驗一 12 第一節 研究架構和假說 12 第二節 研究設計 12 第三節 結果分析 14 第四節 結論 16 第四章 實驗二 18 第一節 研究架構和假說 18 第二節 研究設計 18 第三節 結果分析 19 第四節 結論 22 第五章 實驗三 24 第一節 研究架構和假說 24 第二節 研究設計 24 第三節 結果分析 25 第四節 結論 30 第六章 結論與建議 32 第一節 研究貢獻 32 第二節 管理意涵 34 第三節 研究限制與未來研究方向 36 參考文獻 39 圖表索引 圖1-1 日期標示組合對新鮮度評價的效果(實驗一) 15 圖1-2 有無製造日期標示對新鮮度評價的影響 15 圖2-1 日期標示組合對新鮮度評價的效果(實驗二) 21 圖2-2 是否知道製造日期對新鮮度評價的影響 21 圖3-1 離製造日期遠近與日期標示對新鮮度評價的影響 28 圖3-2 離製造日期遠近與是否知道製造日期對新鮮度評價的影響 28 表1 日期標示組合之LSD多重比較結果(實驗一) 16 表2 日期標示組合之LSD多重比較結果(實驗二) 21 表3 日期標示組合的新鮮度評價之多重比較結果(實驗三) 29 表4 三種日期標示的有無對新鮮度評價的影響 30

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