{"metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00228231","sets":["6164:6165:6640:11353"]},"path":["11353"],"owner":"44499","recid":"228231","title":["嗜好度が高い食品パッケージの要素の特定にむけて"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-06-28"},"_buckets":{"deposit":"0ab2392c-f4b2-4e77-9eb1-ddabb10344b2"},"_deposit":{"id":"228231","pid":{"type":"depid","value":"228231","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"嗜好度が高い食品パッケージの要素の特定にむけて","author_link":["609311","609312","609313"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"嗜好度が高い食品パッケージの要素の特定にむけて"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"コンテンツ分析，その他","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":"芝浦工業大学"},{"subitem_text_value":"芝浦工業大学"},{"subitem_text_value":"芝浦工業大学"}]},"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/228231/files/IPSJ-DICOMO2023201.pdf","label":"IPSJ-DICOMO2023201.pdf"},"date":[{"dateType":"Available","dateValue":"2025-06-28"}],"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-DICOMO2023201.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":"78746482-aa0d-440f-b4be-a9cee720cbf0","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":"大塚, 嵩柾"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tipporn, Laohakangvalvit"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"菅谷, みどり"}],"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":"感性工学の分野では，人の感性という主観的で論理的に説明しにくい反応を，科学的手法により価値を発見し，活用することを目的に，人の感情を知る感性計測技術などを用いて，人の心や体の反応をものづくりに活用する．感性工学の中でも，食に関する感性は，食感性工学とされ，「食」にまつわるヒト個人の五感コミュニケーション，さらには消費者間のコミュニケーションを起点とした顧客満足型の新食品開発や加工プロセスの最適化などに役立つ手法を提供する．しかし，特に食品パッケージの色，明度，文字の大きさや角度，模様など詳細な要因に分けて分析した例は十分研究されていない．そこで，本研究では，嗜好度が高いパッケージデザインの要素を明らかにした上で，その要素を組み合わせた嗜好度の高いパッケージを作成することを目的とする．目的の実現のために，嗜好度に関わる要素ごとの評価を行い，パッケージデザインの分類モデルの構築をした結果，モデルの分類精度について述べる．","subitem_description_type":"Other"}]},"item_18_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"1434","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":"1431","bibliographicIssueDates":{"bibliographicIssueDate":"2023-06-28","bibliographicIssueDateType":"Issued"},"bibliographicVolumeNumber":"2023"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"updated":"2025-01-19T11:54:41.206094+00:00","created":"2025-01-19T01:27:28.104010+00:00","links":{},"id":228231}