Temperature Change Analysis for Classifying Cooking Methods "Deep Fried", "Stir Fried", and "Boiled"

Abstract

The purpose of this study is to classify three types of cooking methods, "deep fried", "stir fried", and "boiled", using the characteristics of temperature changes. In the classification of cooking methods, the temperature change measured using a thermo sensor is used. From the temperature data of each cooking method, we focused on the mean value and its slope higher than the threshold, and the Number of pixels (Range above 100 degrees), and created and verified the prototype of the cooking method judgment program. As a result of verifying each cooking method four times, it was possible to classify the cooking methods "deep fried", "stir fried", and "boiled" under the current measurement environment by using at least 90 sample data (about 7.5 minutes).