| Project/Area Number |
23500647
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Rehabilitation science/Welfare engineering
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| Research Institution | Nagoya University |
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Principal Investigator |
OHNISHI Noboru 名古屋大学, 情報科学研究科, 教授 (70185338)
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| Co-Investigator(Kenkyū-buntansha) |
TAKEUCHI Yoshinori 大同大学, 情報学部, 准教授 (60324464)
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| Co-Investigator(Renkei-kenkyūsha) |
MINAGAWA Hiroki 筑波技術大学, 産業技術学部, 教授 (00273285)
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| Research Collaborator |
TANAKA Nobuhito 名古屋大学, 大学院・情報科学研究科, 院生
KOBAYASHI Shinpei 名古屋大学, 大学院・情報科学研究科, 院生
YOU Kouu 名古屋大学, 大学院・情報科学研究科, 院生
SAKAI Takehiro 名古屋大学, 工学部, 4年生
HIRAI Souhei 名古屋大学, 工学部, 4年生
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| Project Period (FY) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2013: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2012: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2011: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Keywords | 視覚代行システム / 障害者支援 / 福祉機器 / 商品情報 / 賞味期限 / メニュー / 文字情報 / 飲食店メニュー / 品名と価格 / 消費期限 / 情報保障 / 視覚障害者支援 / 投影歪み |
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| Research Abstract |
We developed a system helping the blind to get character information in their surrounding environment, such as name and price of merchandise in store shelves, best-before/use-by date of perishable foods, and cooking name and price in a restaurant menu. The system consists of a computer, a wireless camera/scanner and an earphone. It processes images captured/scanned by a user and extracts character regions in the image by using Support Vector Machine (SVM). Applying Optical Character Recognition (OCR) to the extracted regions, the system outputs the character information as synthesized speech. As a result of experiments, we obtained satisfactory performance of the system in extracting the name and price of merchandise, best-before/use-by date, and cooking name with its price, although there are issues to be improved.
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