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

Paper:

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

Received:
May 20, 2009
Accepted:
August 4, 2009
Published:
November 5, 2009
Keywords:
robot-supported cooking, food slicing, cutting techniques, qualitative reasoning
Abstract

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:
F. Osawa, “Control Variables for Food Slicing Supporting Cooking and Improved Operation,” Int. J. Automation Technol., Vol.3, No.6, pp. 751-759, 2009.
Data files:
References
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Last updated on Dec. 05, 2019