Hostname: page-component-cd9895bd7-lnqnp Total loading time: 0 Render date: 2024-12-25T01:13:38.990Z Has data issue: false hasContentIssue false
  • English
  • Français

A novel automatic cooking robot for Chinese dishes

Published online by Cambridge University Press:  12 February 2007

W. X. Yan ,
Z. Fu ,
Y. H. Liu ,
Y. Z. Zhao ,
X. Y. Zhou ,
J. H. Tang  and
X. Y. Liu
W. X. Yan
Affiliation:
Robotics Research Institute, Shanghai Jiao tong University, Shanghai, China. E-mail: [email protected]
Z. Fu*
Affiliation:
Robotics Research Institute, Shanghai Jiao tong University, Shanghai, China. E-mail: [email protected]
Y. H. Liu
Affiliation:
Robotics Research Institute, Shanghai Jiao tong University, Shanghai, China. E-mail: [email protected]
Y. Z. Zhao
Affiliation:
Robotics Research Institute, Shanghai Jiao tong University, Shanghai, China. E-mail: [email protected]
X. Y. Zhou
Affiliation:
YangZhou University, YangZhou, China. E-mail: [email protected]
J. H. Tang
Affiliation:
YangZhou University, YangZhou, China. E-mail: [email protected]
X. Y. Liu
Affiliation:
Pansum Technology Co., Ltd, ShenZhen, China
*
1Corresponding author. E-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Summary

Up to now, most people are still cooking in the kitchen, which makes them feel fatigued and also makes the air polluted. With the development of the numerical control technology, it becomes more and more urgent to apply the related technology to the automatic cooking field. In this paper, the cooking technique for the Chinese dishes is introduced and China's first cooking robot, named AI Cooking Robot (AIC), is presented. The robot mainly consists of four parts: the wok mechanism, the stirring-fry and dispersing mechanism, the feeding mechanism, and the mechanism of leaving the material in the middle process. In order to adjust the temperature, the fire control system is also given in this paper. Experiments show that the new robot will be a milestone in the cooking automation science because of its cooking technique.

Keywords

Automatic cooking robotCooking PrincipleChinese dishes
Type
Article
Information
Robotica , Volume 25 , Issue 4 , July 2007 , pp. 445 - 450
Copyright
Copyright © Cambridge University Press 2007

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

1. Zhang, Y.-S., “Analyze the industrialization of Chinese cuisine,” Chin. Cuisine Res. 2, 50–54 (1996).Google Scholar
2. He, L.-Y., “Measurement of emissions of fine particulate organic matter from Chinese cooking,” Atmos. Environ. 38, 6557–6564 (2004).Google Scholar
3. Bin, H., “the trend of industrialized development for Chinese cuisine and its principles”, Culinary Sci. J. Yangzhou Univ. 20 (70) (2003). pp. 7–10.Google Scholar
4. Xue, D.-C., “On sauté-stir skill,” Chin. Cuisine Res. 4, 47–51 (1999).Google Scholar
5. Zhang, C.-J., “The expression and forming path of the Chinese cooking quality”, J. Jilin Local Specialty Coll. 13 (2) June, (2004).Google Scholar
6. Has, U. and Wassilew, D., “temperature control for food in pots on cooking hobs”, IEEE Trans. Ind. Electron. 46 (5) October (1999).CrossRefGoogle Scholar