Object stiffness recognition using haptic feedback delivered through transcutaneous proximal nerve stimulation
Object stiffness recognition using haptic feedback delivered through transcutaneous proximal nerve stimulation
复制标题
使用通过经皮近端神经刺激传递的触觉反馈进行物体刚度识别
DOI:
10.1088/1741-2552/ab4d99
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发表时间:
2020
影响因子:
4
通讯作者:
Hu, Xiaogang
中科院分区:
文献类型:
--
作者:
Vargas, Luis;Shin, Henry;Huang, He;Zhu, Yong;Hu, Xiaogang
ObjectiveHaptic feedback is crucial when we manipulate objects. Information pertaining to an object's stiffness in particular can help facilitate fine motor control. In this study, we seek to determine whether objects of different stiffness levels can be recognized using haptic feedback provided by transcutaneous electrical stimulation of peripheral nerves.ApproachUsing a stimulation electrode grid placed along the medial side of the upper arm, the median and ulnar nerve bundles were targeted to evoke haptic sensation on the palmar side of the hand. Stimulation current amplitude was modulated in real-time with the fingertip force recorded from a sensorized prosthetic hand. In order to evaluate which stimulation pattern was more critical, object stiffness was encoded either by the rate of change of the stimulus amplitude or the level of peak stimulus amplitude, as the prosthesis grasped the objects.Main resultsBoth encoding methods allowed the subjects to differentiate objects of different stiffness levels with> 90% accuracy. No significant difference was observed between the two encoding methods, which indicated that both the rate of change of the stimulation amplitude and the peak stimulation amplitude could effectively provide stiffness information of the objects.SignificanceThe outcomes suggest that it is possible to elicit haptic sensations describing various object stiffness levels using transcutaneous nerve stimulation. The haptic feedback associated with object stiffness can facilitate object manipulation/interactions. It may also improve user experience during human–machine interactions, when object stiffness information is incorporated.
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影响因子:
1.8
作者:
Paulun, Vivian C.;Schmidt, Filipp;Fleming, Roland W.
通讯作者:
Fleming, Roland W.
影响因子:
5.1
作者:
Awai L;Franz M;Easthope CS;Vallery H;Curt A;Bolliger M
通讯作者:
Bolliger M
影响因子:
2.5
作者:
SRINIVASAN, MA;LAMOTTE, RH
通讯作者:
LAMOTTE, RH
影响因子:
5.1
作者:
A. Krueger;P. Giannoni;Valay A. Shah;M. Casadio;R. Scheidt
通讯作者:
R. Scheidt
影响因子:
5.1
作者:
Krueger AR;Giannoni P;Shah V;Casadio M;Scheidt RA
通讯作者:
Scheidt RA