Psychoacoustic parameters as a tool for subjective assessment in catering premises

[EN] Psycho-acoustic perception of an environment is an important factor in the assessment and subjective description of the soundscape. It determines the environmental impact on each of the individuals. The parameters associated with these models allow us to determine ratings of nuisance in each environment in order to make comparisons. In this paper, a description of various parameters of sound quality (loudness, sharpness, roughness, fluctuation strength and tonality) is made to assess the nuisance / pleasure models by Zwicker. A comparison with different kinds of restaurants is also made. The models involved are influenced by the acoustics of the premises.This work was supported by the Ministry of Science and Innovation through a research project BIA2008- 05485. The authors wish to thank a group of students of the subject “Industrial Acoustics Engineering” at ETSII in the Polytechnic University of Valencia, who made some of the measures and recordings. Also thank Professor Michael Vorländer at the Institut für Technische Akustik of RWTH-Aachen, for his support in carrying out this work during the stay done at ITA and to the University of Valencia for the grant UVINV_EPDI12-67818 for the stay in Aachen (Germany) with the research teamSegura Garcia, J.; Cerdá Jordá, S.; Montell Serrano, RE.; Romero Faus, J.; Cibrián Ortíz De Anda, R.; Giménez Pérez, A. (2013). Psychoacoustic parameters as a tool for subjective assessment in catering premises. Advances in Applied Acoustics. 2(1):14-20. http://hdl.handle.net/10251/90958S14202