Presenting virtual stiffness by modulating the perceived force profile with suction pressure
Presenting virtual stiffness by modulating the perceived force profile with suction pressure
复制标题
通过用吸入压力调节感知力分布来呈现虚拟刚度
DOI：
10.1109/haptics.2014.6775469
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
S. Tadokoro
中科院分区：
文献类型：
--
作者：
L. B. Porquis;Daiki Maemori;Naohisa Nagaya;M. Konyo;S. Tadokoro
本文报道了一项通过控制吸力刺激引起的感知力来调节感知刚度的研究。它展示了早期尝试使用吸入压力刺激来增加弹簧的感知刚度。这项工作的目的有两个：1）确认器械在力增强应用中所需的要求，2）初步探索抽吸压力刺激对刚度感知的影响。在这项研究中，我们使用物理弹簧的刚度刺激，和一个工具（触觉接口）用于刚度探索。要求人类受试者探索和估计弹簧样品的刚度。在刚度探索期间，在手指与工具之间的接触区域上施加抽吸压力刺激。吸力刺激的量根据测得的力相应地调整，但它是由心理物理功能调节的。我们引入了增益来缩放测量的力，从而调整压力刺激的轮廓。我们发现弹簧的感知刚度似乎随着增益的增加而增加。结果似乎表明，刚度增加是可行的，通过调制的刚度感知使用多点吸力压力刺激。
This paper reports a study on modulating the perceived stiffness by controlling the perceived force evoked from suction pressure stimuli. It demonstrates an early attempt of using suction pressure stimuli for augmenting the perceived stiffness of a spring. The purpose of this work is twofold; 1) to validate a requirement needed for the device in force enhancement applications, 2) to tentatively explore the effect of suction pressure stimuli on stiffness perception. In this study, we used physical springs for the stiffness stimuli, and a tool (tactile interface) was used for stiffness exploration. Human subjects were requested to explore and estimate the stiffness of a spring sample. Suction pressure stimuli were applied on the contact areas between the finger the tool during stiffness exploration. The amount of suction stimuli adjusts correspondingly with the measured force, but it is regulated by a psychophysical function. We introduced the gain to scale the measured force, thereby adjusting the profile of the pressure stimuli. We found that the perceived stiffness of the spring appears to increase with higher gain. The result seems to suggest that stiffness augmentation is feasible by modulating the stiffness perception using multipoint suction pressure stimuli.
影响因子：
4.4
作者：
Cutler, Nathan;Balicki, Marcin;Handa, James T.
通讯作者：
Handa, James T.
影响因子：
2.5
作者：
LaMotte, RH
通讯作者：
LaMotte, RH