IJAT Vol.3 No.6 pp. 751-759
doi: 10.20965/ijat.2009.p0751


Control Variables for Food Slicing Supporting Cooking and Improved Operation

Fumiaki Osawa

Department of Electrical and Electronic Engineering, Daido University, 10-3 Takiharu-cho, Minami-ku, Nagoya 457-8530, Japan

May 20, 2009
August 4, 2009
November 5, 2009
robot-supported cooking, food slicing, cutting techniques, qualitative reasoning

This study focuses on robot-supported cooking in which a robot slices food with a knife. Food such as fish, meat, fish paste products, and bread dough have rheological properties – quantitative and qualitative relationships between deformation and stress and their derivatives [1]. Cutting techniques appropriate to individual materials preserve fiber and cell tissues on the cutting surface. We introduce basic and supplementary control variables for robot food slicing, demonstrating the qualitative relationship between supplementary control variables and cutting force and that operations are improved by adjusting control variables based on inner force information at cutting.

Cite this article as:
Fumiaki Osawa, “Control Variables for Food Slicing Supporting Cooking and Improved Operation,” Int. J. Automation Technol., Vol.3, No.6, pp. 751-759, 2009.
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