{"id":228170,"updated":"2025-01-19T11:55:44.697346+00:00","links":{},"created":"2025-01-19T01:27:24.635673+00:00","metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00228170","sets":["6164:6165:6640:11353"]},"path":["11353"],"owner":"44499","recid":"228170","title":["ウェアラブルセンサを用いた調理動作の分析とその共有"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-06-28"},"_buckets":{"deposit":"b963f748-6dad-4aa7-8448-3058f878e9fb"},"_deposit":{"id":"228170","pid":{"type":"depid","value":"228170","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"ウェアラブルセンサを用いた調理動作の分析とその共有","author_link":["609081","609077","609082","609076","609078","609079","609080"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ウェアラブルセンサを用いた調理動作の分析とその共有"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"行動認識，モバイルコンピューティング","subitem_subject_scheme":"Other"}]},"item_type_id":"18","publish_date":"2023-06-28","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":"愛知工業大学大学院"},{"subitem_text_value":"愛知工業大学"},{"subitem_text_value":"愛知工業大学"},{"subitem_text_value":"三菱電機エンジニアリング株式会社"},{"subitem_text_value":"愛知工業大学"},{"subitem_text_value":"愛知工業大学"},{"subitem_text_value":"愛知工業大学"}]},"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/228170/files/IPSJ-DICOMO2023140.pdf","label":"IPSJ-DICOMO2023140.pdf"},"date":[{"dateType":"Available","dateValue":"2025-06-28"}],"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-DICOMO2023140.pdf","filesize":[{"value":"6.5 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":"d1825217-64f8-45fb-b30b-e4f199bec50a","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2023 by the Information Processing Society of Japan"}]},"item_18_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"熊澤, 綾人"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"加藤, 風真"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"梶, 克彦"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"高島, 信秀"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"内藤, 克浩"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中條, 直也"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"水野, 忠則"}],"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":"料理のレシピを共有する方法にはさまざまな種類があり世の中に浸透している．またレシピを利用して作成したものを報告する機能がある．しかし過去の自分や他者と調理能力や効率について比較できる仕組みがない状態である．そこで本研究ではレシピと調理動作を共有・比較し調理に対する楽しさの増加を目的とする．アプローチとしてウェアラブルセンサを使い調理作業のセンシングを行い比較するための特徴量を抽出する．研究の全体像を 4 つの項目「調理動作のセンシング」「調理能力と効率の分析」「分析結果の共有」「履歴や他者との比較を可視化」に分けてられる．調理動作の分析・比較を「各場所での分析と比較」と「場所移動の分析と比較」に分けて説明している．各場所での分析と比較では切る工程を例にして実際にどのような結果が得られるのかを調べた．場所移動の分析と比較ではハンバーグ調理の工程を例にして実際にどのような特徴が見られるのかを調べた．","subitem_description_type":"Other"}]},"item_18_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"985","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2023論文集"}],"bibliographicPageStart":"978","bibliographicIssueDates":{"bibliographicIssueDate":"2023-06-28","bibliographicIssueDateType":"Issued"},"bibliographicVolumeNumber":"2023"}]},"relation_version_is_last":true,"weko_creator_id":"44499"}}