{"created":"2025-01-19T01:20:02.859789+00:00","updated":"2025-01-19T14:42:19.890482+00:00","metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00219995","sets":["1164:1165:10997:10998"]},"path":["10998"],"owner":"44499","recid":"219995","title":["食材と調理動作および視聴操作に基づくショート料理動画の難易度抽出の検討"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-09-02"},"_buckets":{"deposit":"fdc83f2a-2905-4097-ae0f-814044edbb24"},"_deposit":{"id":"219995","pid":{"type":"depid","value":"219995","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"食材と調理動作および視聴操作に基づくショート料理動画の難易度抽出の検討","author_link":["574657","574658","574656","574655"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食材と調理動作および視聴操作に基づくショート料理動画の難易度抽出の検討"},{"subitem_title":"A Study of Difficulty Extraction for Short Recipe Videos Based on Ingredients, Cooking Operation, and Browsing Behavior","subitem_title_language":"en"}]},"item_type_id":"4","publish_date":"2022-09-02","item_4_text_3":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"京都産業大学大学院"},{"subitem_text_value":"現在，山口大学大学院創成科学研究科"},{"subitem_text_value":"現在，関西学院大学総合政策学部"},{"subitem_text_value":"京都産業大学大学院"}]},"item_4_text_4":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_value":"KSU","subitem_text_language":"en"},{"subitem_text_value":"Presently with Yamaguchi University","subitem_text_language":"en"},{"subitem_text_value":"Presently with Kwansei Gakuin University","subitem_text_language":"en"},{"subitem_text_value":"KSU","subitem_text_language":"en"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"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/219995/files/IPSJ-DBS22175042.pdf","label":"IPSJ-DBS22175042.pdf"},"date":[{"dateType":"Available","dateValue":"2024-09-02"}],"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-DBS22175042.pdf","filesize":[{"value":"2.0 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":"13"},{"tax":["include_tax"],"price":"0","billingrole":"44"}],"accessrole":"open_date","version_id":"0fdebcd4-090e-4540-b89f-574273b0f634","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2022 by the Information Processing Society of Japan"}]},"item_4_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"米澤, 拓也"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"王, 元元"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"角谷, 和俊"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"河合, 由起子"}],"nameIdentifiers":[{}]}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10112482","subitem_source_identifier_type":"NCID"}]},"item_4_textarea_12":{"attribute_name":"Notice","attribute_value_mlt":[{"subitem_textarea_value":"SIG Technical Reports are nonrefereed and hence may later appear in any journals, conferences, symposia, etc."}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourceuri":"http://purl.org/coar/resource_type/c_18gh","resourcetype":"technical report"}]},"item_4_source_id_11":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-871X","subitem_source_identifier_type":"ISSN"}]},"item_4_description_7":{"attribute_name":"論文抄録","attribute_value_mlt":[{"subitem_description":"近年，「Kurashiru」や「DELISH KITCHEN」などの短時間で多くの調理動作や手順を概欄することが可能となるアプリケーションが普及している．しかし，一度の視聴では，すべての調理動作を理解することは困難である．また，誰もが同じレシピ動画を見る可能性があるため，ユーザの調理技術（調理レベル）が考慮されていない．そこで，本研究では，ショート料理動画に含まれるテキストレシピから，各調理動作のおおよその難易度判定を行う．また，判定した難易度に，ユーザの映像に対する視聴操作に基づいて重み付けを行うことで，動的な調理支援システムを提案する．さらに，提案手法により抽出した補足レシピ動画を直感的かつ容易に理解可能な Dynamic Video Tag Cloud を提案する．本稿では，提案するショート料理動画の難易度抽出手法の有効性を 60 名の被験者より検証する．","subitem_description_type":"Other"}]},"item_4_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"5","bibliographic_titles":[{"bibliographic_title":"研究報告データベースシステム（DBS）"}],"bibliographicPageStart":"1","bibliographicIssueDates":{"bibliographicIssueDate":"2022-09-02","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"42","bibliographicVolumeNumber":"2022-DBS-175"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"id":219995,"links":{}}