Control Variables for Food Slicing Supporting Cooking and Improved Operation
Department of Electrical and Electronic Engineering, Daido University, 10-3 Takiharu-cho, Minami-ku, Nagoya 457-8530, Japan
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 . 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.
-  http://en.wikipedia.org/wiki/Rheometry.
-  E. Onaga, “Packaging and Food Robots,” J. of the Robotics Society of Japan, Vol.13, No.6, pp. 764-767, 1995.
-  S. Davis, M. G. King, J. W. Casson, J. O. Gray, and D. G. Caldwell, “Automated Handling, Assembly and Packaging of Highly Variable Compliant Food Products - Making a Sand - wich,” Proc. IEEE Int. Conf. on Robotics and Automation, pp. 1213-1218, 2007.
-  N. Sakamoto et al., “Piercing Based Grasping by using Self-Tightening Effect,” J. of the Robotics Society of Japan, Vol.27, No.4, pp. 434-441, 2009.
-  N. Sakamoto et al., “An Optimum Design for Handling a Visco-elastic Object Based on Maxwell Model,” J. of the Robotics Society of Japan, Vol.25, No.1, pp. 166-172, 2007.
- D. Terzopoulos and K. Fleisher, “Modeling Inelastic Deformation: Viscoelasticity, Plasticity, Fracture,” ComputerGraphics, Vol.22, No.4, pp. 269-278, 1998.