{"id":210857,"created":"2025-01-19T01:12:03.512562+00:00","metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00210857","sets":["6164:6165:6640:10580"]},"path":["10580"],"owner":"44499","recid":"210857","title":["複数レシピで並行調理する際の調理環境に応じた最適調理手順作成法と評価"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-06-17"},"_buckets":{"deposit":"87fbd588-bbf1-41c2-8ffe-a478856adfde"},"_deposit":{"id":"210857","pid":{"type":"depid","value":"210857","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"複数レシピで並行調理する際の調理環境に応じた最適調理手順作成法と評価","author_link":["534654","534652","534653","534651"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"複数レシピで並行調理する際の調理環境に応じた最適調理手順作成法と評価"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ユビキタスコンピューティングシステム","subitem_subject_scheme":"Other"}]},"item_type_id":"18","publish_date":"2020-06-17","item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_18_text_3":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"奈良先端科学技術大学院大学"},{"subitem_text_value":"大阪大学大学院情報科学研究科"},{"subitem_text_value":"奈良先端科学技術大学院大学／理化学研究所 革新知能統合研究センター(AIP)"},{"subitem_text_value":"奈良先端科学技術大学院大学"}]},"item_publisher":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"情報処理学会","subitem_publisher_language":"ja"}]},"publish_status":"0","weko_shared_id":-1,"item_file_price":{"attribute_name":"Billing file","attribute_type":"file","attribute_value_mlt":[{"url":{"url":"https://ipsj.ixsq.nii.ac.jp/record/210857/files/IPSJ-DICOMO2020144.pdf","label":"IPSJ-DICOMO2020144.pdf"},"date":[{"dateType":"Available","dateValue":"2022-06-17"}],"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-DICOMO2020144.pdf","filesize":[{"value":"1.2 MB"}],"mimetype":"application/pdf","priceinfo":[{"tax":["include_tax"],"price":"660","billingrole":"5"},{"tax":["include_tax"],"price":"330","billingrole":"6"},{"tax":["include_tax"],"price":"0","billingrole":"44"}],"accessrole":"open_date","version_id":"6a2cb2bd-eeb0-4da8-9225-8814ef6d265e","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2020 by the Information Processing Society of Japan"}]},"item_18_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"中部, 仁"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"水本, 旭洋"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"諏訪, 博彦"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"安本, 慶一"}],"nameIdentifiers":[{}]}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourceuri":"http://purl.org/coar/resource_type/c_5794","resourcetype":"conference paper"}]},"item_18_description_7":{"attribute_name":"論文抄録","attribute_value_mlt":[{"subitem_description":"近年，自分で料理を作る人が増加しており，複数の料理を含む献立を効率よく調理できるような最適調理手順を提示することが求められている．一方で，調理者ごとに調理環境が異なり，最適調理手順は調理者によって多種多様になるため，最適調理手順を調理者自身が考えることは困難である．そこで本研究では，各レシピのタスクグラフを作成し，複数レシピの並行調理をタスクスケジューリング問題として捉えた最適調理手順の作成法を提案する．タスクスケジューリング問題の最適化アルゴリズム DF/IHS 法をベースとし，前処理部と枝刈り部に料理特有の洗い物を考慮した拡張を行うことで，効率よく最適調理手順を探索する．評価実験において，提案アルゴリズムを，実際のレシピから作成した献立に対して実行したところ，手動で作成した調理手順と比較し，洗い物も含め合計調理時間を 15% 短縮できる最適調理手順を探索できていることを確認した．","subitem_description_type":"Other"}]},"item_18_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"999","bibliographic_titles":[{"bibliographic_title":"マルチメディア，分散協調とモバイルシンポジウム2163論文集"}],"bibliographicPageStart":"990","bibliographicIssueDates":{"bibliographicIssueDate":"2020-06-17","bibliographicIssueDateType":"Issued"},"bibliographicVolumeNumber":"2020"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"updated":"2025-01-19T18:00:11.484398+00:00","links":{}}