抄録
In cookery science, it is already known that the application of heat contributes flavors, which improve palatability. Instruments for measuring temperature include a thermocouple. However, they cannot measure a temperature difference during cooking because of cook's motions. Therefore, we suggest a non-contact temperature measuring system by using a unit constituted by a visible and an infrared thermographic camera. In this study, we focus on the time-series temperature of a pan and of ingredients inside the pan in order to analyze quantitatively stir-fry cooking techniques.
