Abstracts of the Annual Meeting of the Japan Society of Cookery Science
Annual Meeting ofThe Japan Society Cookery Science 2017
Session ID : 1E-4
Conference information

Oral Presentation
Recording of kitchen knife operation with 6 axis motion sensor
Makoto Yura*Jun Hamano*Hayato HagiwaraChiharu Kusunose
Author information
CONFERENCE PROCEEDINGS FREE ACCESS

Details
Abstract
[Purpose] Training of kitchen knife operation is so important in process of training nutritionist. everyone can learn the technique by accumulation of experience of cooking. Students have been increasing who have not accumulation of experience of cooking at recently. Therefore, they may not be able to reach the skill level required.
It is thought that these technique required practical experiences has some differences between operations under unconscious and unaware. But, it is difficult that educator and learner, each other, notice the differences because unconsious and unaware. Therefore educator can seldom advice to learn the skill to learner.
So, we examined method to record kithcen knife operation in detail. It is going to be possible to clarify the differences in both, if the method can discover the character of operations of learner. Therefore, it is going to make educator to be able to advice to be up the skill for learner.
[Method] In this study, 6 axis motion sensor (3 axis accel and 3 axis angular velocity) were used. These have been gone to miniaturize, at recently. So these are able to record the operations without interfering it.2 sensors were equipped on both end of handle of kitchen knife. Then the operation of slicing of cucumber, quarter circle cutting of carrot and japanese radish, rotaly slicing of japanese radish (sampling rate 200 Hz) have recoded. The signals were applied to a fast fourier transformation (FFT) and frequncy analysis. And then, these were compared between cutting technique or subjects.
[Results] Characteristic overtone ingredient was detected in power spectrum of thin slicing of cucumber of the accel and the angular velocity. The characteristic peaks were detected in accel and angular velocity spectrum on axial direction in quarter circle cutting of carrot. But characteristic tendency in spectrum was not detected in quarter circle cutting of japanese radish.
Then, clear differences were recognized between subjects. Although, we need to consider interpretation of these differences, but we think that it can detect charactaristic advices to learn the skill.
Content from these authors
© 2017 The Japan Society of Cookery Science
Previous article Next article
feedback
Top