調理法「揚げる」, 「炒める」, 「茹でる」を分類する温度変化分析
調理法「揚げる」, 「炒める」, 「茹でる」を分類する温度変化分析
カテゴリ: 論文誌(論文単位)
グループ名: 【C】電子・情報・システム部門
発行日: 2024/05/01
タイトル(英語): Temperature Change Analysis for Classifying Cooking Methods "Deep Fried", "Stir Fried", and "Boiled"
著者名: 川添 友博(いすゞインテック(株)),斎藤 博人(東京電機大学システムデザイン工学部デザイン工学科)
著者名(英語): Tomohiro Kawazoe (ISUZU INTEC), Hiroto Saito (Tokyo Denki University)
キーワード: 調理温度,サーモセンサ,二値化画像 cooking temperature,thermo sensor,binary image
要約(英語): The purpose of this study is to classify three types of cooking methods, "deep fried", "stir fried", and "boiled", using the characteristics of temperature changes. In the classification of cooking methods, the temperature change measured using a thermo sensor is used. From the temperature data of each cooking method, we focused on the mean value and its slope higher than the threshold, and the Number of pixels (Range above 100 degrees), and created and verified the prototype of the cooking method judgment program. As a result of verifying each cooking method four times, it was possible to classify the cooking methods "deep fried", "stir fried", and "boiled" under the current measurement environment by using at least 90 sample data (about 7.5 minutes).
本誌: 電気学会論文誌C(電子・情報・システム部門誌) Vol.144 No.5 (2024) 特集:医用・生体工学関連技術
本誌掲載ページ: 481-488 p
原稿種別: 論文/日本語
電子版へのリンク: https://www.jstage.jst.go.jp/article/ieejeiss/144/5/144_481/_article/-char/ja/
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