Authors: Ma Xiao; Zhang Yifan; Ameersing Luximon
Addresses: Institute of Textiles and Clothing, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong. ' Institute of Textiles and Clothing, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong. ' Institute of Textiles and Clothing, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong
Abstract: Footwear performance can be broadly evaluated based on its function, appearance, and fit. In many cases, fit can govern functions and is hence an important property. The shoe-last, a solid 3D mould around which a shoe is made, has relatively complex shape without any straight lines and is normally made of high density polyethylene for footwear production. The most important aspect of footwear customisation is to design a customised and better fitting shoe-last. The traditional method to make customise shoe-last form foot measurements is very tedious, foot print and ball girth is used. Due to a move toward mass-customisation, it is essential to realise design automation and manufacture automation in footwear industry. With the proliferation of e-commerce, it is unnecessary and improbable to ask customers to come to the retail store and try the shoes on. Footwear customisation and purchase through the internet would be greatly enhanced if a speedy and precise computerised fit rating method could be presented. This study present a system to help shoe-last designer to select the best fit shoe last based on a given foot shape. Some novel algorithms and functions were proposed to improve the accuracy of fit rating based on 3D error mapping.
Keywords: footwear performance; fit rating; shoe last selection system; footwear industry; footwear customisation; shoe fitting; shoe last design; best fit; foot shapes; 3D error mapping; internet; shoe lasts.
International Journal of Human Factors Modelling and Simulation, 2011 Vol.2 No.4, pp.327 - 340
Published online: 17 Jan 2012 *Full-text access for editors Access for subscribers Purchase this article Comment on this article