Measurement and prediction of speech and noise levels and the Lombard effect in eating establishments
Measurement and prediction of speech and noise levels and the Lombard effect in eating establishments
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DOI：
10.1121/1.2535571
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发表时间：
2007-04-01
影响因子：
2.4
通讯作者：
Razavi, Zohreh
中科院分区：
文献类型：
--
作者：
Hodgson, Murray;Steininger, Gavin;Razavi, Zohreh
测量的声学特性，并占用。描述了10家饮食场所的噪声水平。用餐者和雇员接触的水平从45到82分贝（A）不等。从这些水平和食客问卷调查的答复，客户的数量和平均噪音水平，个人食客在访问期间暴露估计。这些数据，假设每个客户的说话者的数量，和经典的房间声学理论被用来推断说话者的语音输出水平。从“随意”到“大声”。“一个迭代模型，用于预测语音和噪音水平的饮食机构，包括伦巴第效应所描述的一个新的，建议的模型，开发。以测得的噪声水平作为预测目标，使用优化技术来找到未知预测参数的最佳估计值，例如定义Lombard效应的参数，每个客户的谈话者数量，以及每个客户的平均吸收率，结果非常可信。预测算法和最佳参数构成了一个新的模型，用于预测语音和噪声水平，从而语音清晰度，在饮食机构，作为客户数量的函数，包括一个经过验证的，现实的伦巴第效应模型。(c)2007年，美国声学学会。
Measurements made of the acoustical characteristics of, and occupied. noise levels in, ten eating establishments are described. Levels to which diners and employees were exposed varied from 45 to 82 dB(A). From these levels and diner questionnaire responses, the number of customers present and average noise levels to which individual diners were exposed during their visits were estimated. These data, assumptions about the number of talkers per customer, and classical room-acoustical theory were used to deduce talker voice output levels. These varied from slightly above "casual" to "loud." An iterative model for predicting speech and noise levels in eating establishments, including the Lombard effect as described by a new, proposed model, was developed. With the measured noise levels as the target for prediction, optimization techniques were used to find best estimates of unknown prediction parameters-such as those defining the Lombard effect, the number of talkers per customer, and the average absorption per customer-with highly credible results. The prediction algorithm and optimal parameters constitute a novel model for predicting speech and noise levels and thus speech intelligibility-in eating establishments, as a function of the number of customers, including a proven, realistic model of the Lombard effect. (c) 2007 Acoustical Society of America.