SUMMARY The availability and salience of object attributes under haptic exploration, with and without vision, were assessed by two tasks in which subjects sorted objects that varied factorially in size, shape, texture, and hardness. In the directed-discrimination task, subjeets were instructed to sort along a particular dimension. Although levels on all dimensions were easily discriminated, shape was relatively less so for haptic explorers without vision, as was hardness for those using vision and haptics. Size was least discriminable for both groups. In thefiee-sorting task, subjects were to sort objects by similarity. Three groups used haptic exploration only; these were differentiated by the experimenters' definition of object similarity: unbiased haptics (no particular definition of similarity), haptically biased hapties (similarity = objects feel similar), haptics plus visual imagery (similarity = objects' visual inmges are similar). A fourth group used vision as well as haptics, with instructions like those of the unbiased haptics group. Dimensional salience was measured by the extent to which levels on a dimension were differentiated in free sorting (more differentiation indicating higher salience). The unbiased haptics and haptically biased haptics groups were highly similar; both found the substance dimensions (hardness and texture) relatively salient. The haptics plus visual imagery group showed shape to be overwhelmingly salient, even more so when they were instructed to use two hands, but less so when they had just seen the objects. The haptics plus vision group showed salience to be more evenly distributed over the dimensions. Exploratory hand movements were videotaped and scored into four categories of exploratory procedure (I.,derman & Klatzky, 1987): lateral motion, pressure, contour following, and enclosure (related to texture, hardness, shape, and size, respectively). The distribution of exploratory procedures was found to be directly related to both the designated dimension in the directed-discrimination task, and the salient dimension in the free-sorting task. The results support our contention that the haptic and visual systems have distinct encoding pathways, with haptics oriented toward the encoding of substance rather than shape. This may reflect a direct influence of haptic exploratory procedures: The procedures that are executed under unbiased haptic encoding are those that are generally found to be rapid and accurate (high "ease of encoding"), and the execution of these procedures determines which object properties become salient.

/pdf/there-s-more-to-touch-than-meets-the-eye-the-salience-of-st8rqeeifw.pdf

There's more to touch than meets the eye: The salience of object attributes for haptics with and without vision.

Texture of fresh fruit

https://dspace.library.uu.nl/bitstream/handle/1874/204059/panda.pdf?sequence=3

Tactual perception of material properties

For the perception of the hardness of compliant materials, several cues are available. In this paper, the relative roles of force/displacement and surface deformation cues are investigated. We have measured discrimination thresholds with silicone rubber stimuli of differing thickness and compliance. Also, the influence of the finger span is assessed. When compliance is expressed as the Young's modulus, the thresholds in the different conditions follow Weber's law with a Weber fraction of 15 percent. When the surface deformation cue was removed, thresholds more than trebled. Under the assumption of optimal cue combination, this suggests that a large fraction of the information comes from the surface deformation cue. Using a matching experiment, we found that differences in object thickness are correctly taken into account. When cues appear to contradict each other, the conflict is resolved by means of a compromise.

/pdf/cues-for-haptic-perception-of-compliance-5awmjn28e2.pdf

Cues for Haptic Perception of Compliance

Cross-modality matches have been made between loudness and ten other perceptual continua. The matching functions are all power functions. When the exponent values of the matching functions are divided by the exponent values previously determined for the various continua, the quotients predict values for the loudness exponent. A tentative consensus suggests that the loudness exponent may be about 0.64.

/pdf/matching-functions-between-loudness-and-ten-other-continua1-50trxvs7dj.pdf

Matching functions between loudness and ten other continua1

In a recent article in this journal I discussed certain of the fundamental problems involved in the subjective appraisal of foodstuffs.4 The observations made were not primarily concerned with any one particular food product, although interest in the whole set of problems arose out of a number of years' work on the skills of professional cheesemakers and cheese graders. The question was raised as to how one should examine a set of 'complex multi-dimensional relationships' such as may exist between 'objective' test data and skilled judgements on a number of cheeses. In the particular investigations to be considered the objective tests were primarily mechanical in nature, but such data might equally well have included information derived from chemical or bacteriological tests. In the previous paper it was suggested that one method of dealing with the particular type of problem which has just been posed is the technique of Factor Analysis. A brief outline will be given of the main features of this technique, and its use with food products will be illustrated by these studies of cheeses. It is of interest to add that very recently Baker' has used factor analysis to examine the connection between data derived from various forms of routine chemical analysis and data derived from the evaluation of the quality of samples of wine by normal sensory methods. This particular study involved less than twenty samples of wine, whereas almost two hundred cheeses were used in the studies which will be summarised and discussed later. The main function of the present article is to examine both the potentialities and the limitations of factor analysis as applied to data concerning foodstuffs. No systematic examination along these lines has yet been made. Ostle and Tischer'0 in their otherwise very comprehensive review of statistical methods in food research make no reference whatever to factor analysis. Yet it is seven years since the first preliminary study employing data on cheeses was published (Harper and

Factor analysis as a technique for examining complex data on foodstuffs.

Fundamental Problems in the Subjective Appraisal of Foodstuffs

The apparent hardness and softness of nine samples of compliant materials were scaled by direct magnitude estimation and by cross-modal matches to the apparent force exerted on a hand dynamometer and a finger dynamometer, and to the loudness of a band of white noise. The physical hardness (force/indentation) of the compliant specimens covered a range of more than 100 to 1, extending from a fairly soft sponge to a fairly hard block of rubber. The apparent hardness of the specimens was found to follow the psychophysical power law. Subjective hardness grows as the physical hardness raised to a power. The indicated exponent was about 0.8 for magnitude estimation, about 0.7 derived by calculation from handgrip matches, and about 0.6 derived by calculation from loudness matches. Numerical estimates and cross-modal matches for softness gave functions that were approximately the reciprocal of the functions given for hardness. Hardness is a continuum on which there exists an upper threshold.

Subjective Hardness of Compliant Materials

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Factor analysis as a technique for examining complex data on foodstuffs.

Fundamental Problems in the Subjective Appraisal of Foodstuffs

Subjective Hardness of Compliant Materials