{"metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00219611","sets":["6164:6165:6640:11008"]},"path":["11008"],"owner":"44499","recid":"219611","title":["音解析による唐揚げの揚がり具合判定手法"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-07-06"},"_buckets":{"deposit":"3125971b-c47e-4d63-829c-b0b92c896c3b"},"_deposit":{"id":"219611","pid":{"type":"depid","value":"219611","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"音解析による唐揚げの揚がり具合判定手法","author_link":["572951","572952","572953","572954"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"音解析による唐揚げの揚がり具合判定手法"}]},"item_type_id":"18","publish_date":"2022-07-06","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":"青山学院大学"},{"subitem_text_value":"青山学院大学"},{"subitem_text_value":"青山学院大学"},{"subitem_text_value":"青山学院大学"}]},"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/219611/files/IPSJ-DICOMO2022037.pdf","label":"IPSJ-DICOMO2022037.pdf"},"date":[{"dateType":"Available","dateValue":"2024-07-06"}],"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-DICOMO2022037.pdf","filesize":[{"value":"1.9 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":"bdca531f-7c6d-43d8-b854-d48376a94329","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2022 by the Information Processing Society of Japan"}]},"item_18_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"陳, 維"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"塚田, 紘也"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"横窪, 安奈"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ロペズ, ギヨーム"}],"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":"自宅で料理する機会はコロナ禍に増加していたことから，火加減の調節や調理の提示など現代社会の料理に対する支援の必要性が増えることが分かった．従来研究として画像，加速度センサ，温度センサなどを利用して料理行動を理解することや調理中の音を解析して調理状態を判断する研究があるが，火加減の調節や調理手順提示に関する多くの料理支援研究はセンサを調理器具につけているため，料理中に水がかけられる，設置が不自由など問題がある．本研究はスマートフォンの内蔵マイクから音響信号を取得し，特に中身が熟しているかが分かりづらい唐揚げの調理音を選定し，唐揚げの上がり具合を判断する料理支援を目的とする．揚げ具合を揚げはじめ・変化 1・変化 2・変化 3・揚げ上がり 5 つのラベルと定義する．音響信号の特徴量として MFCC を抽出し，TPOT による機械学習分類した結果全体の F1-score が 97.14%，揚げ上がりの F1-score が 85.71%まで達し，音響的揚げ物の揚げ具合推定の有効性を示した．","subitem_description_type":"Other"}]},"item_18_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"270","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2022論文集"}],"bibliographicPageStart":"265","bibliographicIssueDates":{"bibliographicIssueDate":"2022-07-06","bibliographicIssueDateType":"Issued"},"bibliographicVolumeNumber":"2022"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"id":219611,"updated":"2025-01-19T14:50:05.354340+00:00","links":{},"created":"2025-01-19T01:19:40.867565+00:00"}