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A Smart System for Haptic Quality Control: A Knowledge-Based Approach to Formalize the Sense of Touch

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Knowledge Discovery, Knowledge Engineering and Knowledge Management (IC3K 2016)

Part of the book series: Communications in Computer and Information Science ((CCIS,volume 914))

Abstract

The field of quality control has seen over the last decades a variety of studies and innovations turned towards the improvement of the perceptions rendered through manufactured products. Thus, quality checks do not only rely on technical control, but on a diversity of controls which correspond to the senses involved when interacting with a product. However, the quality specifications and in particular the vocabulary used for their description are still very specific to each product or industrial domain. With the perspective of simplifying and standardizing perceived quality control, this study aims at providing a Smart System based on knowledge modelling methods which is capable of guiding manufacturers in the process of structuring, generalizing and eventually automatizing the control process related to perceived quality and touch in particular. This paper presents a general framework for the Smart System as well as an ontological structure for the representation of perceived quality knowledge. The specificities of the sense of touch are detailed and led to the proposition of novel formalized description and conceptual model of haptic perceptions.

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Notes

  1. 1.

    World Wide Web Consortium (http://www.w3.org/).

  2. 2.

    WordNet: https://wordnet.princeton.edu/.

  3. 3.

    Thesaurus: http://www.thesaurus.com/.

  4. 4.

    Gephi: Open graph visualisation platform, url: https://gephi.org/.

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Acknowledgments

This work has been done within a thesis project funded by the French technological research association (ANRT) as well as the company INEVA (INEVA: http://www.ineva.fr/). This work is the result of a collaboration between three parties, which are all acknowledged here: the company INEVA, the INSA de Strasbourg (with the ICube laboratory) and the University of Savoie Mont Blanc (with the SYMME laboratory).

Author information

Authors and Affiliations

  1. ICube Laboratory SDC Team, INSA de Strasbourg, 300 bd Sébastien Brant, 67400, Illkirch, France

    Bruno Albert & François De Bertrand De Beuvron

  2. SYMME Laboratory, Université Savoie Mont-Blanc, 7 Chemin de Bellevue, 74940, Annecy-Le-Vieux, France

    Bruno Albert, Jean-Luc Maire & Maurice Pillet

  3. LITIS Laboratory, INSA de Rouen, Avenue de l’université, 76800, Saint Etienne du Rouvray, France

    Cecilia Zanni-Merk

  4. INEVA, 14 rue du Girlenhirsch, 67400, Illkirch, France

    Bruno Albert, Julien Charrier & Christophe Knecht

Authors
  1. Bruno Albert
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  2. François De Bertrand De Beuvron
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  3. Cecilia Zanni-Merk
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  4. Jean-Luc Maire
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  5. Maurice Pillet
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  6. Julien Charrier
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  7. Christophe Knecht
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Corresponding author

Correspondence to Bruno Albert .

Editor information

Editors and Affiliations

  1. Instituto de Telecomunicações, Lisbon, Portugal

    Ana Fred

  2. Department of Software Technology, Delft University of Technology, Voorburg, Zuid-Holland, The Netherlands

    Jan Dietz

  3. Faculty of Exact Sciences and Engineering, University of Madeira, Funchal, Portugal

    David Aveiro

  4. Henley Business School, University of Reading, Reading, UK

    Kecheng Liu

  5. University of Coimbra, Coimbra, Portugal

    Jorge Bernardino

  6. Instituto Politecnico de Setúbal (IPS), Setúbal, Portugal

    Joaquim Filipe

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Albert, B. et al. (2019). A Smart System for Haptic Quality Control: A Knowledge-Based Approach to Formalize the Sense of Touch. In: Fred, A., Dietz, J., Aveiro, D., Liu, K., Bernardino, J., Filipe, J. (eds) Knowledge Discovery, Knowledge Engineering and Knowledge Management. IC3K 2016. Communications in Computer and Information Science, vol 914. Springer, Cham. https://doi.org/10.1007/978-3-319-99701-8_8

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  • DOI: https://doi.org/10.1007/978-3-319-99701-8_8

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-99700-1

  • Online ISBN: 978-3-319-99701-8

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