WO2024019099A1

WO2024019099A1 - Thermal index estimation device and thermal environment control device

Info

Publication number: WO2024019099A1
Application number: PCT/JP2023/026479
Authority: WO
Inventors: 航明濱村; イ鄭; 朋義足利; 良輔宮原; 崇浩脇平; 啓介岡田; 孟紀金沢
Original assignee: ダイキン工業株式会社
Priority date: 2022-07-19
Filing date: 2023-07-19
Publication date: 2024-01-25
Also published as: JP2024013237A

Abstract

The present invention improves the comfort of a dining environment. A thermal environment control device (200) has a first acquisition unit (210), a second acquisition unit (220), and a control unit (230), and estimates the change in the thermal index of a human body from the time of food and drink ingestion on the basis of information related to the food or drink to be ingested by the human body and food or drink that has been ingested, as well as environmental information. The thermal environment control device (200) adjusts the environment on the basis of an estimated thermal index, information related to recommended space controls (I1), and information related to recommended food and drink (I2) so that the thermal environment is suitable for the food and drink to be ingested by the human body and the food and drink that has been ingested by the human body.

Description

Thermal index estimation device and thermal environment control device

It relates to a device for estimating a thermal index and a device for controlling a thermal environment.

Conventionally, technology has been studied to utilize information terminals for order reception to control air conditioning in stores. For example, Patent Document 1 (Japanese Unexamined Patent Publication No. 2015-41153) discloses a technology for controlling air conditioners and lighting equipment based on order details received by an order reception device and detected temperature and illuminance.

However, with the technology described in Patent Document 1, the thermal sensation during eating and drinking cannot be accurately calculated, so the satisfaction level of the eating and drinking environment may not increase. An object of the present disclosure is to estimate a thermal index related to improving the comfort of a dining environment, or to provide a thermal environment control device that can improve the comfort of a dining environment.

The thermal index estimating device according to the first aspect includes a first acquisition section and a second acquisition section. The first acquisition section includes at least one of an intake heat amount acquisition section and an intake component amount acquisition section. The intake heat amount obtaining unit obtains a first value that correlates to the amount of heat that the human body takes in or has taken in from food and drink. The ingested component amount acquisition unit acquires components and amounts that affect the thermal index of the human body, which are included in food or drink that is ingested by the human body. The second acquisition unit acquires environmental information of the target space. The thermal index estimating device estimates a change in the thermal index from the time of ingestion of food or drink in the human body based on the information acquired by the first acquisition section and the second acquisition section.

With such a configuration, it is possible to estimate with high accuracy the change in the thermal index of the human body from the time of ingesting the food and drink, taking into account the amount of heat taken in or ingested from the food and drink, and the amount of ingredients contained in the food and drink. can.

The thermal environment control device according to the second aspect includes a first acquisition section, a second acquisition section, and a control section. The first acquisition section includes at least one of an intake heat amount acquisition section and an intake component amount acquisition section. The intake heat amount obtaining unit obtains a first value that correlates to the amount of heat that the human body takes in or has taken in from food and drink. The ingested component amount acquisition unit acquires components and amounts that affect the thermal index of the human body, which are included in food or drink that is ingested by the human body. The second acquisition unit acquires environmental information of the target space. The control unit adjusts the environment based on the information acquired by the first acquisition unit and the second acquisition unit so that the thermal environment is suitable for the food and drinks ingested by the human body.

With such a configuration, it is possible to adjust a comfortable eating and drinking environment according to the food and drinks ingested.

The thermal environment control device according to the third aspect includes a first acquisition section, a second acquisition section, and a control section. The first acquisition section includes at least one of an intake heat amount acquisition section and an intake component amount acquisition section. The intake heat amount obtaining unit obtains a first value that correlates to the amount of heat that the human body takes in or has taken in from food and drink. The ingested component amount acquisition unit acquires components and amounts that affect the thermal index of the human body, which are included in food or drink that is ingested by the human body. The second acquisition unit acquires environmental information of the target space. The control unit adjusts the environment based on the information acquired by the first acquisition unit and the second acquisition unit so as to create a thermal environment suitable for food and drinks ingested by the human body.

With such a configuration, it is possible to adjust a comfortable eating and drinking environment according to the food and drink to be consumed.

The thermal index estimating device according to the fourth aspect is the thermal index estimating device according to the first aspect, and the first value is calculated based on the amount and temperature of food and drink that is ingested by the human body.

The thermal environment control device according to the fifth aspect is the thermal environment control device according to the second or third aspect, and the control unit includes a recommendation unit that recommends an environmental adjustment method for the thermal environment.

The thermal environment control device according to the sixth aspect is the thermal environment control device according to the fifth aspect, and the recommendation section includes a third acquisition section and a determination section. The third acquisition unit acquires at least one of information regarding the recommended space control and information regarding the recommended food and drink as the first information. The determining unit determines recommended items based on the first information.

The thermal environment control device according to the seventh aspect is the thermal environment control device according to the sixth aspect, and the recommendation section includes at least one of a space control section and a first display section. The space control unit performs space control of the thermal environment based on the recommended items determined by the determination unit. The first display section displays foods and drinks recommended for the human body based on the recommendation items determined by the determination section.

With such a configuration, it is possible to control the space to make the eating environment comfortable and to recommend food and drinks suitable for the eating environment.

The thermal index estimating device of the eighth viewpoint is the thermal index estimating device of the first viewpoint or the fourth viewpoint, and the thermal index is PMV (predicted average thermal sensation declaration), SET ^* (standard new effective temperature), THI (Discomfort Index), ET ^* (New Effective Temperature), ET (Effective Temperature), and OT (Operating Temperature).

The thermal index estimating device according to the ninth aspect is the thermal index estimating device according to any one of the first aspect, the fourth aspect, and the eighth aspect, and the environmental information includes the temperature, humidity, airflow, radiant temperature of the target space, The information is at least one of the surface temperature of a desk installed in the space, the seat surface temperature of a seat installed in the target space, and weather information of the region where the target space exists.

The thermal environment control device according to the tenth aspect is the thermal environment control device according to the sixth aspect, and the information regarding the recommended space control includes the temperature, humidity, airflow of the target space, the surface temperature of the desk installed in the target space, and information regarding at least one of seat surface temperatures of seats installed in the target space.

The thermal environment control device according to the eleventh aspect is the thermal environment control device according to the sixth aspect or the tenth aspect, and the information regarding the recommended food and drink includes at least the name, temperature, and amount of ingredients contained in the food and drink. This is one piece of information.

The thermal index estimating device according to the twelfth viewpoint is the thermal index estimating device according to any one of the first viewpoint, the fourth viewpoint, the eighth viewpoint, and the ninth viewpoint, and further includes an input section. The input unit receives input of information on food and drink that is ingested or ingested by the human body. The first acquisition unit acquires information regarding food and drink that is ingested or ingested by the human body via the input unit.

The thermal index estimating device according to the thirteenth aspect is the thermal index estimating device according to any one of the first, fourth, eighth, ninth, and twelfth aspects, and further includes a food container and an identification unit. The food container is provided with food and drink for human consumption, and has an identifier attached thereto to identify the food and drink. The identification unit reads the identifier. The first acquisition unit acquires information regarding food and drink that is ingested by the human body, based on the identifier read by the identification unit.

The thermal index estimating device according to the fourteenth viewpoint is the thermal index estimating device according to any one of the first viewpoint, the fourth viewpoint, the eighth viewpoint, the ninth viewpoint, the twelfth viewpoint, and the thirteenth viewpoint, and includes a fourth acquisition unit. It also has. The fourth acquisition unit includes at least one of a visible image acquisition unit and a thermal image acquisition unit. The visible image acquisition unit acquires a visible image. The thermal image acquisition unit acquires a thermal image. The first acquisition unit acquires information regarding food and drink that is ingested or ingested by the human body, based on the information acquired by the fourth acquisition unit.

The thermal index estimating device according to the fifteenth aspect is the thermal index estimating device according to any one of the first aspect, the fourth aspect, the eighth aspect, the ninth aspect, and the twelfth to fourteenth aspects, and further includes a second display section. Be prepared. The second display section displays changes in the estimated thermal index.

The thermal index estimating device according to the sixteenth aspect is the thermal index estimating device according to the fifteenth aspect, in which the second display unit displays at least one of a remote control for an air conditioner installed in the target space, a tablet, and a smart device. Changes in the thermal index are displayed through two channels.

The thermal environment control device according to a seventeenth aspect is the thermal environment control device according to the seventh aspect, in which the first display unit displays food and drink recommended to the human body via at least one of a tablet and a smart device. Perform display.

The thermal index estimating device according to the eighteenth aspect is the thermal index estimating device according to the twelfth aspect, and further includes a thermal image acquisition section, a storage section, and a learning section. The input unit further receives input of second information. The second information is information regarding a thermal index after the human body ingests food and drink. The thermal image acquisition unit acquires a thermal image. The storage unit stores information regarding the correlation between at least one of the calorie content of the food and drink, the components contained in the food and drink, and the amounts of the components and changes in the thermal index. The learning unit learns information related to the food and drinks ingested by the human body, the second information, and at least one of the body surface temperature of the human body based on the thermal image, and obtains information regarding the correlation. Update.

With such a configuration, it is possible to increase the accuracy of estimating changes in the thermal index of the human body from the time of ingesting food and drink.

FIG. 1 is a block diagram for explaining the configuration of a thermal index estimating device 100 according to a first embodiment. It is a flow chart for explaining operation of thermal index estimating device 100 concerning a 1st embodiment. FIG. 3 is a diagram showing changes in thermal sensation after ingestion depending on the temperature of ingested water. FIG. 3 is a diagram showing changes in thermal sensation after ingestion depending on the presence or absence of alcohol in the ingested beverage. FIG. 2 is a block diagram for explaining the configuration of a thermal environment control device 200 according to a second embodiment. It is a flow chart for explaining operation of thermal environment control device 200 concerning a 2nd embodiment. FIG. 2 is a schematic diagram of a system according to a second embodiment.

<First embodiment>
A thermal index estimating device 100 according to a first embodiment will be described with reference to the drawings. The thermal index estimating device 100 according to the present embodiment is used at a restaurant such as a cafeteria or a restaurant. Furthermore, in this embodiment, the food and drink to be ingested refers to the food and drink currently ingested and the food and drink scheduled to be ingested from now on.

There are multiple elements in food and drink that, when ingested, can change the human body's thermal sensation. The first factor is the temperature of the food or drink itself. By taking food and drink into the body, heat exchange occurs between the food and drink and the human body, and the human body's thermal sensation changes depending on the temperature of the food and drink. The second element is a component of the food or drink, such as alcohol, capsaicin, and shogaol. Capsaicin is a component found in chili peppers. Shogaol is a component contained in heated ginger. Alcohol is broken down into acetaldehyde in the body, which dilates blood vessels, which increases blood flow and increases skin temperature, increasing the sensation of heat. Capsaicin and gingerol have the ability to dilate blood vessels and promote blood circulation, which increases blood flow, increases skin temperature, and increases thermal sensation.

The thermal index estimating device 100 is a device that takes into consideration the amount of heat ingested from food and the amount of components contained in the food and drink, and estimates with high accuracy the change in the thermal index of the human body from the time of ingesting the food and drink. The amount of heat ingested from food and drink correlates with the temperature and amount of the food and drink. The thermal index is an index of the thermal sensation felt by the human body. Thermal sensation is the sensation that the human body feels when it is hot or cold. In this embodiment, PMV (Predicted Mean Vote) is used as the thermal index. PMV is an index that expresses human thermal comfort between -3 and 3, with a state of PMV=0 being thermally neutral. The ISO (International Organization for Standardization) standards recommend a PMV range of -0.5 to 0.5 as a comfortable range. As a thermal index other than PMV, for example, SET ^* (standard new effective temperature), THI (discomfort index), ET ^* (new effective temperature), ET (effective temperature), and OT (working temperature) can be used. good. Further, a plurality of thermal indices may be used.

(1) Overall configuration of thermal index estimating device 100 The thermal index estimating device 100 is realized by a computer, and is composed of one or more computers. When the thermal index estimating device 100 is composed of a plurality of computers, the plurality of computers may be connected to each other via a network.

The thermal index estimating device 100 includes a control calculation device and a storage device 130. A processor such as a CPU or a GPU can be used as the control calculation device. Storage device 130 can be used as a database. The control arithmetic device reads a program stored in the storage device 130 and performs predetermined image processing and arithmetic processing according to this program. Further, the control calculation device can write calculation results to the storage device 130 and read information stored in the storage device 130 according to a program.

FIG. 1 shows various functional blocks and a storage device 130 realized by the control arithmetic unit. As shown in FIG. 1, the thermal index estimation device 100 includes a first acquisition section 110, a second acquisition section 120, a storage device 130, an input section 140, a second display section 150, and a learning section 160. Be prepared. The first acquisition unit 110 includes an intake heat amount acquisition unit 111 and an intake component amount acquisition unit 112. The storage device 130 constitutes a storage section. The storage device 130 stores information I3 regarding the calorie content of the food and drink, the components contained in the food and drink, and the correlation between the amounts of the components and changes in the thermal index from the time of ingestion of the food and drink. Information I3 regarding the correlation can be obtained through experiments described below.

(2) Detailed configuration of thermal index estimating device (2-1) Input unit The input unit 140 inputs information about the food and drink that the human body ingests or has ingested through any input device such as a tablet or smart device that accepts orders at a restaurant. Accepts input of information about objects.

In addition, the input unit 140 receives input of second information that is information regarding a thermal index after the human body ingests food or drink. The second information is, for example, a response to a questionnaire regarding the thermal sensation after ingesting the food or drink, and is input by the human body that has ingested the food or drink. Alternatively, the second information may be answers to a questionnaire regarding the estimated results of changes in the thermal index, which are displayed by the second display section 150, which will be described later.

(2-2) First Acquisition Unit The first acquisition unit 110 acquires, via the input unit 140, information regarding food and drinks ingested by the human body.

(2-2-1) Intake calorie acquisition unit The intake calorie acquisition unit 111 acquires a first value that correlates with the amount of heat that the human body takes in from food and drink. Hereinafter, the amount of heat ingested will be referred to as "intake amount of heat."

Information on food and drinks ingested by the human body is obtained via any input device. The arbitrary input device may be a tablet, smart device, etc. that accepts orders at a restaurant, or it can read the identifiers (two-dimensional codes such as barcodes and QR codes (registered trademark)) attached to food containers, etc. It may also be something that obtains information about. The first value correlated to the amount of heat intake is calculated from the temperature and amount of food and drink ingested by the human body. The first value is a change in thermal sensation that correlates with the amount of heat intake, and the correlation can be determined by an experiment described below. Information I3 regarding the correlation is stored in the storage device 130.

(2-2-2) Ingested component amount acquisition unit The ingested component amount acquisition unit 112 uses components that affect the thermal index of the human body (hereinafter referred to as “influencing components”), which are contained in food and drinks ingested by the human body. and the amount (hereinafter referred to as "influence amount").

Affecting ingredients are ingredients such as alcohol, capsaicin, and shogaol. The influence amount is the amount of influence components contained in food and drink. The correlation between the influencing component and the influencing amount and the change in thermal sensation can be determined by the experiment described below. Information I3 regarding the correlation is stored in the storage device 130.

(2-3) Second Acquisition Unit The second acquisition unit 120 acquires environmental information of the target space. The environmental information is the temperature and humidity of the target space. The environmental information may be acquired via an air conditioner or thermosensor installed in the target space.

(2-4) Second display unit The second display unit 150 displays the estimated food and drink information through one or more arbitrary output devices such as a remote control for an air conditioner installed in the target space, a tablet, and a smart device. Displays changes in thermal index from the time of food intake.

(2-5) Learning Unit The learning unit 160 develops a learning model based on the correlation between the calorie content of the food and drink, the components contained in the food and the amount of the components, and the change in the thermal index from the time of food and drink intake. create. In other words, the learning unit 160 creates a learning model using data that associates information on ingested food and drink, a coefficient k _n described below, and ΔPMV. The learning model uses, for example, a neural network, random Forst, or the like. Note that the coefficient k _n described later is a coefficient indicating a correlation.

The learning unit 160 learns by associating information about food and drink that is ingested by the human body with the second information. The second information is information regarding a thermal index after the human body ingests food and drink. Based on the second information, the learning unit 160 can acquire the difference between the estimated change in the thermal index and the change in the thermal sensation of the human body that actually ingests the food or drink. The learning unit 160 updates the learning model based on the obtained difference. In other words, the learning unit 160 performs feedback learning on the estimated value and result (obtained difference) of the change in the thermal index, and updates the information I3 regarding the correlation stored in the storage device 130.

(3) Experiment showing the correlation between ingested foods and drinks and changes in thermal sensation (3-1) Experiment details Figures 3 and 4 are diagrams showing the experimental results regarding changes in the human body's thermal sensation caused by ingesting foods and drinks. It is. In the experiment, when 700 ml of the drink was ingested, thermal sensations were obtained by questionnaire before ingestion, 10 minutes after ingestion, 20 minutes after ingestion, and 30 minutes after ingestion. Beverages taken were water at 25°C, water at 5°C, and beer at 5°C. For each case, the experiment was conducted three times for five subjects, for a total of 15 cases. Table 1 shows the indicators used in the thermal sensation questionnaire.

FIG. 3 is a diagram showing the results of a questionnaire regarding thermal sensation before and after ingesting water. The difference in the index of the thermal sensation of the human body before and after ingestion when ingesting water at 25°C and when ingesting water at 5°C is shown for each temperature of the water ingested. From FIG. 3, it can be confirmed that the lower the temperature of the water ingested, the greater the decrease in thermal sensation after ingestion.

FIG. 4 is a diagram showing the results of a questionnaire regarding thermal sensation before and after ingesting the beverage. It represents the difference in the index of thermal sensation of the human body after ingesting beer, which is an alcoholic beverage, and water, which is a non-alcoholic beverage. From this figure, it can be confirmed that when beer is ingested, the thermal sensation after ingestion is greater than when water is ingested.

By conducting experiments similar to those described above for various temperatures, influencing components, and influencing amounts, it is possible to determine the correlation between food and drink information and changes in thermal sensation.

(3-2) Calculation formula related to change in thermal index The thermal index PMV _after of the human body after ingesting food or drink is expressed, for example, as shown in formula (1).

Here, PMV is a known thermal index, and ΔPMV _all is the total change in the thermal index PMV of the human body due to intake of food and drink. The total ΔPMV _all of changes in the thermal index PMV taking into account the influence of the food and drink temperature, alcohol as an influencing component, and capsaicin is expressed as in equation (2).

ΔPMV ₁ represents a change in PMV due to the temperature of food and drink, ΔPMV ₂ represents a change in PMV due to alcohol intake, and ΔPMV ₃ represents a change in PMV due to capsaicin intake. ΔPMV _all is the sum of ΔPMV ₁ , ΔPMV ₂ , and ΔPMV ₃ .

ΔPMV ₁ , ΔPMV ₂ , and ΔPMV ₃ are values determined by the amount of food and drink ingested, the temperature of the food and drink, and the coefficient k _n that changes depending on the food and drink ingested, and are expressed by equations (3) to (5). Expressed as follows. The coefficient k _n can be determined in advance based on the above-mentioned experimental results. Further, the coefficient k _n may be determined by machine learning. In this case, the learning unit 160 creates a learning model using data that associates information on the ingested food and drink, the coefficient k _n , and ΔPMV. The learning model uses, for example, a neural network, random Forst, or the like. If the PMV increases (becomes warmer) after ingesting food or drink, the coefficient k _n becomes greater than 0. If the PMV decreases (becomes cooler) after ingesting food or drink, k _n becomes smaller than 0.

The change in PMV ΔPMV ₁ due to the temperature of food and drink is expressed as in equation (3).

_k1 is a coefficient representing the degree of influence of food temperature. T ₁ represents the temperature of the food or drink. M ₁ represents the intake amount of food and drink. ΔPMV ₁ is expressed as a value obtained by multiplying the coefficient k ₁ by the temperature of the food and drink and the intake amount of the food and drink.

The change in PMV ΔPMV ₂ due to alcohol intake is expressed as in equation (4).

_k2 is a coefficient representing the degree of influence of alcohol. _M2 represents the amount of alcohol consumed. ΔPMV ₂ is expressed as a value obtained by multiplying the coefficient k ₂ by the amount of alcohol consumed.

The change in PMV _ΔPMV3 due to capsaicin intake is expressed as in equation (4).

_k3 is a coefficient representing the degree of influence of capsaicin. _M3 represents the intake of capsaicin. ΔPMV ₃ is expressed as a value obtained by multiplying the coefficient k ₃ by the intake amount of capsaicin.

(4) Operation of thermal index estimating device 100 FIG. 2 is a flowchart for explaining the operation of thermal index estimating device 100 according to this embodiment.

The first acquisition unit 110 acquires information on food and drink ingested by the human body from the input unit 140 via an arbitrary input device (S11). The food and drink information includes the temperature, amount, and component amount of the food and drink.

The calorie intake acquisition unit 111 calculates a first value that is a change in thermal sensation that correlates with the calorie intake (S12). The first value is calculated based on the correlation information I3 stored in the storage device 130.

The intake component amount acquisition unit 112 calculates changes in thermal sensation that are correlated to the influencing components and the influencing amounts (S13). The change in thermal sensation is calculated based on the correlation information I3 stored in the storage device 130.

The second acquisition unit 120 acquires environmental information of the target space (S14).

The thermal index estimating device 100 calculates ΔPMV _all , which is the total change in PMV, from the information acquired by the intake heat amount acquisition unit 111 and the intake component amount acquisition unit 112, and calculates the PMV from the environmental information acquired by the second acquisition unit 120. calculate. The thermal index estimating device 100 estimates the change in the thermal index of the human body from the time of food intake based on ΔPMV _all and PMV (S15).

The second display unit 150 may output the estimated thermal index to any output device. The arbitrary output device may be a remote control for an air conditioner installed in the target space, a tablet, a smart device, etc. When outputting the estimated value of the thermal index to the remote control of the air conditioner, an employee of the restaurant can check the outputted estimated value of the thermal index. Additionally, restaurant employees can change air conditioner settings based on the estimates to improve the comfort of the customer's dining environment.

As explained above, the thermal index estimating device 100 according to the first embodiment takes into account changes in the thermal sensation of the human body caused by the intake of food and drink, and calculates the thermal index of the human body from the time of food and drink intake in the target space. changes can be estimated with high accuracy. Using the estimated thermal index, the comfort of the dining environment can be improved.

(5) Modifications Modifications of this embodiment will be described below. Note that a plurality of modifications may be combined as long as there is no contradiction.

(5-1) Modification 1A
In the thermal index estimating device 100 according to the present embodiment, the first acquisition section 110 includes an intake heat amount acquisition section 111 and an intake component amount acquisition section 112, but is not limited thereto.

The first acquisition unit 110 may include either an intake heat amount acquisition unit 111 or an intake component amount acquisition unit 112.

When the first acquisition unit 110 has only the intake heat amount acquisition unit 111, the information on the food and drink acquired in step S11 may be the temperature and amount. Furthermore, in equation (2) expressing ΔPMV _all , which is the sum of changes in the thermal index PMV of the human body due to intake of food and drink, the values of PMV ₂ and ΔPMV ₃ are set to 0. By this, it is possible to estimate the change in the thermal index of the human body from the time of ingesting the food or drink, taking into account the change in PMV ΔPMV ₁ caused by the temperature of the food or drink that the human body ingests.

Further, when the first acquisition unit 110 has only the intake component amount acquisition unit 112, the information on the food and drink acquired in step S11 may be the component amount. Furthermore, in equation (2) representing ΔPMV _all , which is the sum of changes in the thermal index PMV of the human body due to intake of food and drink, the value of PMV ₁ is set to 0. As a result, it is possible to estimate the change in the thermal index of the human body from the time of food and drink intake, taking into account the PMV changes ΔPMV ₂ and ΔPMV ₃ caused by the intake of alcohol and capsaicin contained in the food and drink that the human body ingests. can.

(5-2) Modification example 1B
In the thermal index estimating device 100 according to the present embodiment, the first acquisition unit 110 acquires information on food and drinks ingested by the human body, but the information is not limited thereto. The first acquisition unit 110 may acquire information on food and drinks ingested by the human body.

In this modification, it is possible to estimate the change in the thermal index of the human body from the time of ingestion of the food or drink based on information on the food or drink that the human body has already ingested.

(5-3) Modification example 1C
In the thermal index estimation device 100 according to the present embodiment, the environmental information acquired by the second acquisition unit 120 is the temperature and humidity of the target space, but is not limited thereto.

The environmental information acquired by the second acquisition unit 120 includes, in addition to the temperature and humidity of the target space, the airflow and radiant temperature of the target space, the surface temperature of the desk installed in the target space, and the seat surface of the seat installed in the target space. The information may be one or more of the temperature and the weather information of the area where the target space exists. The environmental information may be acquired via an air conditioner or thermosensor installed in the target space, or may be acquired via a computer network such as the Internet.

In this modification, the thermal index PMV of the human body can be determined with higher accuracy. Therefore, changes in the thermal index of the human body from the time of ingestion of food and drink can also be estimated with higher accuracy.

(5-4) Modification example 1D
In the thermal index estimating device 100 according to the present embodiment, the first acquisition unit 110 acquires information regarding food and drinks that the human body ingests or has ingested via the input unit 140. However, the thermal index estimation device 100 may include an identification unit 145 that reads an identifier (such as a barcode or a two-dimensional code such as a QR code (registered trademark)). An identifier for identifying the food or drink may be attached to a food container that is ingested by the human body or provided with the food or drink that has been ingested. The first acquisition unit 110 may acquire information regarding the food and drink that the human body ingests or has ingested based on the identifier read by the identification unit 145.

(5-5) Modification 1E
In the thermal index estimating device 100 according to the present embodiment, the first acquisition unit 110 acquires information regarding food and drinks that the human body ingests or has ingested via the input unit 140. However, the thermal index estimation device 100 may include a fourth acquisition unit 170 that includes one or more of a visible image acquisition unit 171 that acquires a visible image and a thermal image acquisition unit 172 that acquires a thermal image. The visible image acquisition unit 171 is, for example, a camera that captures an image of a human body ingesting food and drink and the food to obtain a visible image. The thermal image acquisition unit 172 is, for example, a thermo camera that captures images of a human body ingesting food and the temperature distribution of the food and drink, and acquires a temperature distribution image. The first acquisition unit 110 may acquire information regarding food and drinks that the human body ingests or has ingested based on the information acquired by the fourth acquisition unit 170.

(5-6) Modified example 1F
In the thermal index estimating device 100 according to the present embodiment, the storage device 130 stores information I3 regarding the amount of heat in the food and drink, the components contained in the food, and the correlation between the amounts of the components and changes in the thermal index. However, it is not limited to this. The storage device 130 may store information I3 regarding the correlation between one or more of the calorific value of the food and drink, the components contained in the food and drink, and the amounts of the components and changes in the thermal index.

(5-7) Modification example 1G
In the thermal index estimating device 100 according to the present embodiment, the learning unit 160 learns by associating information about food and drinks that the human body ingests or has ingested with second information. However, the thermal index estimating device 100 may include a fourth acquisition unit 170 that includes a thermal image acquisition unit 172 that acquires a thermal image. The thermal image acquisition unit 172 is, for example, a thermo camera that captures images of a human body ingesting food and the temperature distribution of the food and drink, and acquires a temperature distribution image.

The learning unit 160 may learn by associating information about food and drink that is ingested by the human body with the body surface temperature of the human body based on the thermal image. The body surface temperature may be the body surface temperature after the human body ingests the food or drink, or may be the body surface temperature before or after the human body ingests the food or drink. In other words, the learning unit 160 may perform feedback learning of the estimated value and result (body surface temperature) of the change in the thermal index. Further, the learning unit 160 may perform feedback learning for each human body regarding the estimated value and result (body surface temperature) of the change in the thermal index.

In this modification, it is possible to improve the accuracy of estimating the change in the thermal index of the human body from the time of ingestion of food and drink based on the body surface temperature.

(5-8) Modification 1H
In the thermal index estimating device 100 according to the present embodiment, the learning unit 160 learns by associating information about food and drink that is ingested by the human body with the second information. Here, the second information is information regarding a thermal index after the human body ingests food and drink. The learning unit 160 performs feedback learning on the estimated value and result (obtained difference) of the change in the thermal index. However, the learning unit 160 may perform feedback learning for each human body regarding the estimated value and result (obtained difference) of the change in the thermal index.

In this modification, it is possible to increase the accuracy of estimating changes in the thermal index of the human body from the time of ingestion of food and drink for each human body.

<Second embodiment>
A thermal environment control device 200 according to a second embodiment will be described with reference to the drawings. The thermal environment control device 200 is a device that adjusts the environment so that the thermal environment is suitable for the food and drinks that the human body ingests. In this embodiment, the food and drink to be ingested refers to the food and drink currently ingested and the food and drink scheduled to be ingested from now on.

(1) Overall configuration of thermal environment control device The thermal environment control device 200 is realized by a computer, and is composed of one or more computers. When the thermal environment control device 200 is composed of a plurality of computers, the plurality of computers may be connected to each other via a network.

The thermal environment control device 200 includes a control calculation device and a storage device 250. A processor such as a CPU or a GPU can be used as the control calculation device. Storage device 250 can be used as a database. The control arithmetic device reads a program stored in the storage device 250 and performs predetermined image processing and arithmetic processing according to this program. Further, the control calculation device can write calculation results to the storage device 250 and read information stored in the storage device 250 according to a program.

FIG. 5 shows various functional blocks and a storage device 250 realized by the control calculation device. As shown in FIG. 5, the thermal environment control device 200 includes a first acquisition section 210, a second acquisition section 220, a control section 230, a storage device 250, an input section 260, a second display section 270, A learning section 280 is provided. The control unit 230 includes a recommendation unit 240. The recommendation unit 240 includes a third acquisition unit 241, a determination unit 242, a space control unit 243, and a first display unit 244. The storage device 250 constitutes a storage section. The storage device 250 stores information I1 regarding recommended space control and information I2 regarding recommended food and drink. The storage device 250 also stores information I4 regarding the calorie content of the food and drink, the components contained in the food and drink, and the correlation between the amounts of the components and changes in the thermal index from the time of food and drink intake.

FIG. 7 is a schematic diagram showing the configuration of the thermal environment control device 200 according to the present embodiment. In addition, in the following description, when a common description is given to a plurality of devices having similar functions, the same reference numerals are given and the description is given. When one device is to be explained separately from a plurality of devices having similar functions, it will be explained using a capital letter subscript.

Dining space A and dining space B represent each air-conditioned area in the restaurant. The air conditioner 300A performs spatial control of the dining space A. The air conditioner 300B performs spatial control of the dining space B. Air conditioner 300 includes an acquisition section 310 and an air conditioning section 320. The acquisition unit 310A acquires environmental information of the dining space A. The environmental information is the temperature and humidity of the eating space A. The air conditioning section 320A performs air conditioning of the dining space A. In addition, in this embodiment, the number of eating spaces and air conditioners is not particularly limited.

(2) Detailed configuration of thermal environment control device Regarding the first acquisition unit 210, second acquisition unit 220, input unit 260, second display unit 270, and learning unit 280, the first acquisition unit 110 of the first embodiment , the second acquisition section 120, the input section 140, the second display section 150, and the learning section 160, so the explanation will be omitted.

(2-1) Control Unit The control unit 230 adjusts the environment based on the information acquired by the first acquisition unit 210 and the second acquisition unit 220 so that the thermal environment is suitable for the food and drinks ingested by the human body. The control unit 230 includes a recommendation unit 240.

(2-2) Recommendation Unit The recommendation unit 240 recommends an environment adjustment method, which is a method for creating a thermal environment suitable for food and drinks that the human body ingests. The recommendation unit 240 includes a third acquisition unit 241, a determination unit 242, a space control unit 243, and a first display unit 244.

(2-2-1) Third Acquisition Unit The third acquisition unit 241 acquires information I1 regarding the recommended space control or information I2 regarding the recommended food and drink as first information.

The information I1 related to the recommended space control is information related to the temperature and humidity of the target space, and is information that becomes a target value for the space control.

The information I2 regarding the recommended food and drink is the name of the food and drink.

(2-2-2) Determination unit The determination unit 242 determines the change in the thermal index of the human body from the time of food intake estimated from the information acquired by the first acquisition unit 210 and the second acquisition unit 220, and the first Decide on recommended items based on the information. The recommended items are space control or food and drink display.

(2-2-3) Space Control Unit When the recommended item determined by the determination unit 242 is space control, the space control unit 243 acquires information from the third acquisition unit 241 via the air conditioning unit 320 of the air conditioner 300. Space control related to the temperature of the target eating and drinking space is performed with the target value of space control as the target.

(2-2-4) First display unit When the recommendation item determined by the determination unit 242 is a display of food and drink, the first display unit 244 displays information regarding the recommended food and drink acquired by the third acquisition unit 241 on a tablet. Display on 400 displays.

(3) Operation of thermal environment control device 200 FIG. 6 is a flowchart for explaining the operation of thermal environment control device 200 according to this embodiment.

Steps S21 to S25 are the same as steps S11 to S15 in FIG. 2, so a description thereof will be omitted.

The third acquisition unit 241 acquires information I1 regarding the recommended space control or information I2 regarding the recommended food and drink from the storage device 250 based on the estimated change in the thermal index of the human body. For example, when ingesting food or drink containing alcohol, the estimated value of the thermal index becomes high, so information regarding space control aimed at lowering the temperature of the eating and drinking space is acquired as the first information. Alternatively, for example, when ingesting shaved ice, the estimated value of the thermal index is low, so information regarding food and drink containing capsaicin, which has the effect of increasing the thermal index, is acquired as the first information.

The determining unit 242 determines recommended items based on the first information (S26). If the first information is information I1 regarding the recommended spatial control, it is determined to recommend the spatial control of the eating and drinking space. When the first information is information I2 regarding the recommended food and drink, it is determined to recommend the display of the recommended food and drink.

When the determined recommendation item is spatial control of the eating and drinking space, the space control unit 243 sets the target value of the space control acquired by the third acquisition unit 241 via the air conditioning unit 320 of the air conditioner 300 as a target. Spatial control regarding the temperature of the target eating and drinking space is performed (S27).

If the determined recommendation item is a display of the recommended food or drink, the first display unit 244 displays the recommended food or drink via the tablet 400 that accepts orders at the restaurant (S28).

After this, the thermal environment control device 200 repeats the operations from step S21 to step S29 until the eating and drinking is finished.

As described above, the thermal environment control device 200 according to the second embodiment takes into account changes in the thermal sensation of the human body caused by ingesting food and drink, and provides a thermal index of the human body from the time of food and drink intake in the target space. It is possible to estimate changes in temperature with high accuracy and perform space control or recommend food and drink based on the estimated thermal index. Thereby, the comfort of the eating and drinking environment can be improved.

(4) Modifications Modifications of this embodiment will be described below. Note that a plurality of modifications may be combined as long as there is no contradiction.

(4-1) Modification 2A
In the thermal environment control device 200 according to the present embodiment, the first acquisition section 210 includes an intake heat amount acquisition section 211 and an intake component amount acquisition section 212, but is not limited thereto.

The first acquisition unit 210 may include either an intake heat amount acquisition unit 211 or an intake component amount acquisition unit 212.

When the first acquisition unit 210 has only the intake heat amount acquisition unit 211, the information on the food and drink acquired in step S21 may be the temperature and amount. Furthermore, in equation (2) expressing ΔPMV _all , which is the sum of changes in the thermal index PMV of the human body due to intake of food and drink, the values of PMV ₂ and ΔPMV ₃ are set to 0. As a result, changes in the thermal index of the human body from the time of ingestion of the food and drink are estimated, taking into account changes in PMV caused by the temperature of the food and drink that the human body ingests, and space control based on the estimated thermal index is performed. , can make food and drink recommendations.

Further, when the first acquisition unit 210 has only the intake component amount acquisition unit 212, the information on the food and drink acquired in step S21 may be the component amount. Furthermore, in equation (2) representing ΔPMV _all , which is the sum of changes in the thermal index PMV of the human body due to intake of food and drink, the value of PMV ₁ is set to 0. By this, the changes in the thermal index of the human body from the time of food intake are estimated and estimated by taking into account the changes in PMV ΔPMV ₂ and ΔPMV ₃ caused by the intake of alcohol and capsaicin contained in the food and drinks that the human body ingests. It is possible to control the space or recommend food and drinks based on the thermal index.

(4-2) Modification example 2B
In the thermal environment control device 200 according to the present embodiment, the first acquisition unit 210 acquires information on food and drinks ingested by the human body, but the information is not limited thereto. The first acquisition unit 210 may acquire information on food and drinks ingested by the human body.

In this modification, changes in the human body's thermal index from the time of food and beverage intake are estimated based on information on foods and drinks that the human body has already ingested, and space control or food and beverage recommendation is performed based on the estimated thermal index. can do.

(4-3) Modification example 2C
In the thermal environment control device 200 according to the present embodiment, the environmental information acquired by the second acquisition unit 220 is the temperature and humidity of the target space, but is not limited thereto.

The environmental information acquired by the second acquisition unit 220 includes, in addition to the temperature and humidity of the target space, the airflow and radiant temperature of the target space, the surface temperature of the desk installed in the target space, and the seat surface of the seat installed in the target space. The information may be one or more of the temperature and the weather information of the area where the target space exists. The environmental information may be acquired via the acquisition unit 310 of the air conditioner 300 installed in the target space or a thermosensor, or may be acquired via a computer network such as the Internet.

In this modification, the thermal index PMV of the human body can be determined with even higher accuracy. Therefore, changes in the thermal index of the human body from the time of food intake can be estimated with higher accuracy, and space control or food and beverage recommendations can be performed based on the estimated thermal index.

(4-4) Modification example 2D
In the thermal environment control device 200 according to the present embodiment, the information I1 regarding the recommended space control acquired by the third acquisition unit 241 is information regarding the temperature and humidity of the target space, but is not limited thereto.

The information I1 regarding the recommended space control acquired by the third acquisition unit 241 includes information regarding the temperature and humidity of the target space, as well as airflow in the target space, surface temperature of a desk installed in the target space, and information on the space control installed in the target space. The information may be one or more pieces of information regarding the seat surface temperature of the seat.

In this modification, the amount of information that becomes the target value for space control increases, so the comfort of the eating and drinking environment can be further improved.

(4-5) Modification 2E
In the thermal environment control device 200 according to the present embodiment, the information I2 regarding the recommended food and drink acquired by the third acquisition unit 241 is the name of the food and drink, but is not limited to this.

The information I2 regarding the recommended food and drink acquired by the third acquisition unit 241 may be one or more of the temperature and amount of ingredients contained in the food and drink, as well as the name of the food and drink.

In this modification, more detailed information about the recommended food and drink can be displayed.

(4-6) Modification example 2F
In the thermal environment control device 200 according to the present embodiment, the third acquisition unit 241 acquires information I1 regarding recommended space control or information I2 regarding recommended food and drink. Further, the recommended items determined by the determining unit 242 are space control or display of food and drink. However, the present invention is not limited to this, and the third acquisition unit 241 may acquire both the information I1 regarding the recommended space control and the information I2 regarding the recommended food and drink. Further, the determining unit 242 may select both space control and food and drink display as recommended items.

In this modification, space control and food and drink recommendations can be performed based on the estimated thermal index, so the comfort of the eating and drinking environment can be further improved.

(4-7) Modification example 2G
In the thermal environment control device 200 according to the present embodiment, the first acquisition unit 210 acquires information regarding food and drink that is ingested by the human body or has been ingested through the input unit 260. However, the thermal environment control device 200 may include an identification unit 265 that reads an identifier (such as a barcode or a two-dimensional code such as a QR code (registered trademark)). An identifier for identifying the food or drink may be attached to a food container that is ingested by the human body or provided with the food or drink that has been ingested. The first acquisition unit 210 may acquire information regarding the food and drink that the human body ingests or has ingested based on the identifier read by the identification unit 265.

(4-8) Modification 2H
In the thermal environment control device 200 according to the present embodiment, the first acquisition unit 210 acquires information regarding food and drink that is ingested by the human body or has been ingested through the input unit 260. However, the thermal environment control device 200 may include a fourth acquisition section 290 that includes one or more of a visible image acquisition section 291 that acquires a visible image and a thermal image acquisition section 292 that acquires a thermal image. The visible image acquisition unit 291 is, for example, a camera that captures an image of a human body ingesting food and drink and the food to obtain a visible image. The thermal image acquisition unit 292 is, for example, a thermo camera that captures images of a human body ingesting food and the temperature distribution of the food and drink, and acquires a temperature distribution image. The first acquisition unit 210 may acquire information regarding food and drinks that the human body ingests or has ingested based on the information acquired by the fourth acquisition unit 290.

(4-9) Modification 2I
In the thermal environment control device 200 according to the present embodiment, the storage device 250 stores information I4 regarding the calorie content of the food and drink, the components contained in the food and drink, and the correlation between the amount of the component and the change in the thermal index. However, it is not limited to this. The storage device 250 may store information I4 regarding the correlation between one or more of the calorific value of the food and drink, the components contained in the food and drink, and the amounts of the components and changes in the thermal index.

(4-10) Modification example 2J
In the thermal environment control device 200 according to the present embodiment, the learning unit 280 learns by associating information about the food and drinks that the human body ingests or has ingested with the second information. However, the thermal environment control device 200 may include a fourth acquisition unit 290 that includes a thermal image acquisition unit 292 that acquires a thermal image. The thermal image acquisition unit 292 is, for example, a thermo camera that captures images of a human body ingesting food and the temperature distribution of the food and drink, and acquires a temperature distribution image.

The learning unit 280 may learn by associating information regarding food and drink that is ingested by the human body with the body surface temperature of the human body based on the thermal image. The body surface temperature may be the body surface temperature after the human body ingests food or drink, or may be the body surface temperature before and after the human body ingests food or drink. In other words, the learning unit 280 may perform feedback learning of the estimated value and result (body surface temperature) of the change in the thermal index. Further, the learning unit 280 may perform feedback learning for each human body regarding the estimated value and result (body surface temperature) of the change in the thermal index.

(4-11) Modification example 2K
In the thermal environment control device 200 according to the present embodiment, the learning unit 280 learns by associating information about food and drink that is ingested by the human body with the second information. Here, the second information is information regarding a thermal index after the human body ingests food or drink. The learning unit 280 performs feedback learning on the estimated value and result (obtained difference) of the change in the thermal index. However, the learning unit 280 may perform feedback learning for each human body regarding the estimated value and result (obtained difference) of the change in the thermal index.

(4-12) Modification example 2L
In the thermal environment control device 200 according to the present embodiment, the first display unit 244 displays information regarding the recommended food and drink acquired by the third acquisition unit 241 on the display of the tablet 400. However, the first display unit 244 may display the information regarding the recommended food and drink acquired by the third acquisition unit 241 on one or more of the tablet 400 and the smart device.

Although the embodiments of the present disclosure have been described above, it will be understood that various changes in form and details can be made without departing from the spirit and scope of the present disclosure as described in the claims. .

100 Thermal index estimating device 110 First acquisition unit 111 Intake calorie acquisition unit 112 Intake component amount acquisition unit 120 Second acquisition unit 130 Storage device (storage unit)
140 Input section 145 Identification section 150 Second display section 160 Learning section 170 Fourth acquisition section 171 Visible image acquisition section 172 Thermal image acquisition section 200 Thermal environment control device 210 First acquisition section 211 Intake calorie acquisition section 212 Intake component amount acquisition section 220 Second acquisition unit 230 Control unit 240 Recommendation unit 241 Third acquisition unit 242 Determination unit 243 Space control unit 244 First display unit 250 Storage device (storage unit)
260 Input section 265 Identification section 270 Second display section 280 Learning section 290 Fourth acquisition section 291 Visible image acquisition section 292 Thermal image acquisition section I1 Information on recommended space control I2 Information on recommended food and drink I3 Information on correlation I4 Correlation Relationship related

information

300, 300A,

300B Air conditioner

310, 310A,

310B Acquisition unit

320, 320A, 320B Air conditioner 400 Tablet

JP 2015-41153 Publication

Claims

A thermal index estimation device (100) that estimates a thermal index of a human body in a target space,
an intake heat amount acquisition unit (111) that obtains a first value correlated to the amount of heat that the human body ingests or has ingested from food and drink; and the thermal index of the human body that is contained in the food and drink that the human body ingests or has ingested. a first acquisition unit (110) having at least one intake component amount acquisition unit (112) that acquires ingredients and amounts that affect the intake;
a second acquisition unit (120) that acquires environmental information of the target space;
estimating a change in the thermal index of the human body from the time of ingestion of the food or drink based on the information acquired by the first acquisition unit and the second acquisition unit;
Thermal index estimation device.
A thermal environment control device (200) that controls a thermal environment around a human body in a target space,
an intake heat amount acquisition unit (211) that obtains a first value that correlates to the amount of heat that the human body takes in or has taken in from food and drinks; a first acquisition unit (210) having at least one intake component amount acquisition unit (212) that acquires influencing ingredients and amounts;
a second acquisition unit (220) that acquires environmental information of the target space;
a control unit (230) that adjusts the environment so that the thermal environment is suitable for the food and drinks ingested by the human body based on the information acquired by the first acquisition unit and the second acquisition unit;
A thermal environment control device equipped with
A thermal environment control device that controls a thermal environment around a human body in a target space,
an intake heat amount acquisition unit that acquires a first value that correlates to the amount of heat that the human body takes in or has taken in from food and drink; and an intake heat amount acquisition unit that affects a thermal index of the human body that is contained in the food and drink that is taken in or ingested by the human body. a first acquisition unit having at least one intake component amount acquisition unit that acquires ingredients and amounts;
a second acquisition unit that acquires environmental information of the target space;
a control unit that adjusts the environment based on the information acquired by the first acquisition unit and the second acquisition unit so that the thermal environment is suitable for the food and drink ingested by the human body;
A thermal environment control device equipped with
The first value is calculated based on the amount and temperature of the food and drink ingested or ingested by the human body,
The thermal index estimating device according to claim 1.
The control unit includes a recommendation unit (240) that recommends an environmental adjustment method for the thermal environment.
The thermal environment control device according to claim 2 or 3.
The recommendation department is
a third acquisition unit (241) that acquires at least one of information regarding the recommended space control and information regarding the recommended food and drink as first information;
a determining unit (242) that determines recommended items based on the first information;
The thermal environment control device according to claim 5, comprising:
The recommendation section includes at least one of a space control section (243) and a first display section (244),
The space control unit performs space control of the thermal environment based on the recommendation items determined by the determination unit,
The first display unit displays the food and drink recommended for the human body based on the recommendation items determined by the determination unit.
The thermal environment control device according to claim 6.
The thermal indexes include PMV (expected average thermal sensation declaration), SET * (standard new effective temperature), THI (discomfort index), ET * (new effective temperature), ET (effective temperature), and OT (effective temperature). ) is one or more of the thermal indexes,
The thermal index estimating device according to claim 1 or 4.
The environmental information includes the temperature, humidity, airflow, and radiation temperature of the target space, the surface temperature of a desk installed in the target space, the seat surface temperature of a seat installed in the target space, and the presence of the target space. at least one piece of weather information for the area;
The thermal index estimating device according to any one of claims 1, 4, and 8.
The information regarding the recommended space control includes at least one of the temperature, humidity, airflow of the target space, the surface temperature of a desk installed in the target space, and the seat surface temperature of a seat installed in the target space. Information about
The thermal environment control device according to claim 6.
The information regarding the recommended food and drink is at least one of the name, temperature, and amount of ingredients contained in the food and drink.
The thermal environment control device according to claim 6 or 10.
an input unit (140) that receives input of information on the food and drink that the human body ingests or has ingested;
Furthermore,
The first acquisition unit acquires information regarding the food and drink that the human body ingests or has ingested through the input unit.
The thermal index estimating device according to any one of claims 1, 4, 8, and 9.
a food container provided with the food and drink to be ingested by the human body and attached with an identifier for identifying the food and drink;
an identification unit (145) that reads the identifier;
Furthermore,
The first acquisition unit acquires information regarding the food and drink that the human body ingests or has ingested based on the identifier read by the identification unit.
The thermal index estimating device according to any one of claims 1, 4, 8, 9, and 12.
a fourth acquisition unit (170) having at least one of a visible image acquisition unit (171) that acquires a visible image and a thermal image acquisition unit (172) that acquires a thermal image;
Furthermore,
The first acquisition unit acquires information regarding the food and drink that the human body ingests or has ingested based on the information acquired by the fourth acquisition unit.
The thermal index estimating device according to any one of claims 1, 4, 8, 9, 12, and 13.
a second display unit (150) that displays the estimated change;
further comprising,
The thermal index estimating device according to any one of claims 1, 4, 8, 9, 12 to 14.
The second display unit displays the change via at least one of a remote control for an air conditioner installed in the target space, a tablet, and a smart device.
The thermal index estimating device according to claim 15.
The first display unit displays the food and drink recommended to the human body via at least one of a tablet and a smart device.
The thermal environment control device according to claim 7.
The input unit further receives input of second information that is information regarding the thermal index after the human body ingests the food and drink,
a thermal image acquisition unit (172) that acquires a thermal image;
a storage unit (130) that stores information regarding a correlation between the change and at least one of the amount of heat in the food and drink, the component contained in the food and the amount of the component;
Information regarding the food and drink that the human body ingests or has ingested, and at least one of the second information and the body surface temperature of the human body based on the thermal image are learned in association with each other to relate to the correlation. a learning section (160) that updates information;
further comprising,
The thermal index estimating device according to claim 12.